This is not real focaccia, it is gluten-free and does not require rising. In fact, it’s very quick to make but impressive.

Similar to a savoury pie, it is a must on the brunch table and if it is leftover, why not eat it as a snack?

I filled it with cooked ham and stringy cheese but if you want to be daring with other combinations such as bacon and cheddar (American style) or smoked salmon feel free to do so.

Ingredients

• 350 g rice flour
• 250 g milk
• 100 g butter or olive oil
• 3 eggs
• 1 sachet of instant yeast for savoury pies
• 130 g grated Parmesan cheese
• A pinch of salt

Your favourite filling

• Sesame seeds (optional)

Preparation methodology

Put the eggs, milk and melted butter in a bowl and mix well.

Put the flour, baking powder, salt and grated Parmesan cheese in another bowl.

Now add the liquid ingredients to the powders and mix well with the help of a whisk (if you want to speed up this step, put all the ingredients in a blender and blend for a few minutes until you get a smooth mixture).

Prepare the pan by buttering and flouring it and put half of the mixture on the base, add the filling of your choice (for me cooked ham and thinly sliced Provola) and cover with the remaining mixture.

Grease the surface with a little olive oil and add sesame seeds and a pinch of salt.

Bake in the oven at 180°C for 40 to 45 minutes or until the surface is golden brown.

Serve warm.

Giulia Prandini

“I’m Giulia, I’m 31 years old and I worked in the kitchens of several restaurants for 15 years. But now that I’ve become a mum to Ryan, I’ve decided to dedicate myself to my passion in an alternative way, focusing on new projects based on good but above all healthy cooking.”

This recipe was prepared on