Braised Radicchio, Goat Cheese & Honey on a quick gluten-free focaccia

Hard to argue with this combination.

Hello fellow bakers,

I’m back with a recipe that has quietly, but decisively, taken over my dinners.

I was craving a soft, focaccia-ish situation topped with seasonal vegetables. Something generous, salty, and perfect for tearing apart at the table. The problem? My sourdough starter was hibernating in the fridge, and I didn’t have a single grain of dry yeast in the house. So I improvised.

What came out of that moment of mild annoyance is this: a soft, savory “focaccia” made with a batter closer to cake than dough. It’s held together with an egg, plenty of olive oil, and a serious amount of Parmesan, which keeps it tender and gives it a deeply savory, almost umami edge. No yeast, no kneading, no waiting around for anything to rise.

This is the kind of recipe you want in your back pocket. It’s perfect for last-minute dinners with friends, meal prep, or slicing up and shoving into a lunch box when you don’t feel like thinking too hard. The toppings are flexible: use what’s in season, what’s in your fridge, or whatever feels right in the moment. But this combo radicchio + red onion + goat cheese is definitely something I highly recommend.

Ingredients

For the batter

• 1 egg

• 1 cup grated Parmesan cheese (60 g)

• ½ cup milk (100 g)

• 1 cup rice flour (130 g)

• 5 tbsp olive oil (50 g)

• 2 tsp baking soda (5 g)

• 1 tsp salt

For the toppings

• 1 radicchio tardivo, chopped and quickly braised

• ½ red onion, sliced and braised

• 2 tbsp pine nuts

• Goat cheese (as much as your heart tells you)

• Thyme leaves or other herbs

• 1 tbsp honey

In a medium bowl, whisk the egg with the Parmesan and milk until combined. Add the rice flour, olive oil, baking soda, and salt, and mix until you have a smooth, pourable batter.

Line a baking tray with parchment paper and lightly grease it with olive oil. Pour in the batter and spread it into an even layer.

Dot the surface with pieces of goat cheese, then scatter over the braised radicchio and onion. Sprinkle with pine nuts, add a few thyme leaves, and finish with a drizzle of olive oil and a pinch of salt.

Bake at 180°C / 350°F for about 30 minutes, until set and lightly golden. Remove from the oven and immediately drizzle with honey.

Serve warm, ideally with a glass of red wine and people you actually like.

Love,
Marta