As much as I love my Grain-Free Bread, (it’s perfect for toast or sandwiches), sometimes I miss the fluffiness and doughiness of a yummy piece of Focaccia. I set about trying to create a recipe that would calm the craving and I think I got it pretty damn perfect! It’s also a lot cheaper than my grain-free bread as I know a lot of people found the price of the ingredients quite prohibitive!
The best bit about focaccia is the flavours in it. I haven’t actually tried this without any added ingredients but I assume it would taste like a cheese bread. I personally love mediterranean flavours so I picked sundried tomatoes and olives as my extra ingredients but you could pick anything you wanted depending on your own tastes.
Begin by preheating the oven to 180C. Start by mixing the eggs with the yoghurt until everything is incorporated. Then you add the grated cheese and salt and pepper. Mix everything together, the mixture will be quite sloppy at this point.
Then you need to add in the coconut flour. Stir thoroughly until everything is combined and the ‘dough’ is much more ‘paste-like.’ It should definitely not be a liquid at this point. If it still is, maybe your eggs were larger than mine or your yoghurt was runnier, but no problem, just add a teaspoon of coconut flour and stir again. Keep repeating this step until it is the required consistency. You need to be able to ‘dollop’ it onto a baking tray and then spread it out a bit so bear this in mind.
Now you get to add your flavours in. I used kalamata and green olives (make sure you buy the pitted ones – I didn’t and they’re a right pain to get out – I even missed one and my dad nearly broke a tooth…oops – bad baker!) and also sundried tomatoes. I kept a few back to decorate the top with but the rest I chopped into large chunks and stirred through the mixture making sure they were evenly spread throughout the whole thing. Then you add the bicarbonate of soda and it’s ready for the oven.
Scrape the mixture onto a parchment lined baking tray and, using the back of a wooden spoon, spread it into the desired shape and thickness that you want – I made mine about 1/2 an inch high and in a round shape but you could do it thicker/thinner and in any shape you want, depending on what you are using it for. Then I topped it with some more grated cheese and some of the whole, sundried tomatoes and a bit more black pepper. When baking, it does kind of come out looking exactly as it went in, so any time spent decorating the top will be well worth it for the finished result.
Pop the baking tray into the oven for 15-20 mins, depending on how thick/thin you made the base – you want a golden brown colour all over. You’ll know when it’s done as it will look irresistible. It makes a pizza sized bread if you use the dimensions I did, and I cut it into 8 sizeable portions.
It smelt like a pizza as it was cooking and looked like one when it came out! I honestly think it is the best bread replacement for that doughy mouth feel that I’ve ever eaten. It could easily work as a pizza base if you halved the mixture and flattened it more.
I can’t vouch for how well it freezes (it all got eaten that day), but I did take some of it to my parents for a BBQ that evening and we re-heated in the oven for a couple of minutes and it worked fine. It also tastes great cold and is great to take as a packed lunch. it doesn’t crumble and you could even spread toppings on it, using it as a base for an open sandwich, or even dip it into houmous/guacamole as it really does hold together very well!
My father (who normally turns his nose up at anything grain-free, gluten-free, SCD etc) loved it! He even went back for seconds and declared it delicious!! Dan agreed, and praise from those two on anything I’ve baked that’s adapted to my diet is high praise indeed! It has to be pretty good to match up to the regular flour bakes that they can eat with no problems!
This is the only flavour combination I have tried but I have a few more on my radar…
Cherry Tomato, Mozzarella and Oregano – this one was pizza inspired!
Feta & Roasted Peppers
Caramelised Onions and Roasted Garlic
I’d love to hear if you give it a go and what flavour combinations you try out. Leave me a comment below or tag your photos with #emmaeatsandexplores on social media!Edit: I also tried a Pesto & Cherry Tomato version of this which was absolutely delicious.