To be honest, bread has been rather low on my priority list because I’m perfectly happy simply rolling up my favorite sandwich ingredients into a romaine leaf or collard wrap. But I know that doesn’t always cut it for everyone. Luckily, this bread should please even the pickiest of eaters.
Packed with protein-rich almond flour, Italian seasonings, and a punch of sharp raw goat cheddar, this focaccia can be sliced into bread sticks, served with dipping oil or next to a juicy salad, or it can be used as a sandwich bread stuffed with your favorite fillings! Though this focaccia isn’t strictly combined, it does adhere to the most basic of food combining rules–> not mixing starches and proteins. This bread would be perfect for anyone transitioning to a healthier lifestyle, or simply looking for a gluten-free or starch-free alternative. It even surpassed my grandmother’s standards… which is saying something. — Grain-Free Focaccia makes one 9″ x 13″ pan adapted from Recipes for the Specific Carbohydrate Diet Ingredients: 2 cups almond flour (store bought or homemade) 6 ounces soft goat cheese (plain or a garlic & herb variety) 1 teaspoon baking soda 1 teaspoon dried oregano 1 teaspoon dried basil 1/4 teaspoon sea salt 1/2 cup shredded raw goat cheddar, or other cheese of choice 3 whole eggs (flax eggs may work) 3 Tablespoons melted butter 1 Tablespoon minced onion Sea salt, for topping Butter, for greasing pan Directions: Preheat oven to 375F, and grease a 9″ x 13″ baking dish with butter. In a medium bowl, stir together all of the ingredients until a uniform batter is achieved.
I used Trader Joe’s “Garlic & Herb” soft goat cheese, to punch-up the Italian flavor, but feel free to omit all of the Italian seasonings if you’d prefer a more standard sandwich bread. Transfer the batter to the greased baking dish, and use a spatula to spread the batter evenly to the edges. Top with a sprinkling of sea salt, and any other herbs you might enjoy. (Thinly sliced red onion or rosemary would be perfect!) Bake at 375F for about 30 minutes, or until the top is golden brown.
Allow to cool, then cut into desired sandwich squares or bread sticks! As you can see, this bread is sturdy enough to be sliced through the middle, making it a perfect “sandwich thin.”
*For a thicker bread, you could easily use a smaller pan and extend the baking time.
Store any leftover bread on the counter for a few days, or in the fridge for an extended shelf life. Enjoy! — Note: Due to the nature of grain-free baking, I’m afraid I won’t be able to answer any of your substitution questions on this recipe. I don’t know if flax eggs will work, as recipes that call for more than one egg can be a bit tricky. I also have no idea what will happen if you decide to omit the cheese. I’ll be working on a vegan bread recipe next, but in the meantime, please let us all know in the comment section if you try anything that works! Reader Feedback: Are you a “bread person?” If you follow a gluten-free or grain-free lifestyle, are there any favorite breads or baked goods that you miss?
