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Grain-Free Focaccia

When embarking on our grain-free journey earlier this year, one of my biggest concerns was finding suitable upgrades for some of our favorite meals. Pizza and pasta nights have been easy to manage, but up until recently, I had yet to create an authentic-tasting grain-free bread.

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!

4.8 from 5 reviews
Grain-Free Focaccia
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Packed with protein-rich almond flour, Italian seasonings, and a punch of sharp raw goat cheddar, this focaccia can be sliced into bread sticks, or used as a sturdy sandwich bread!
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
  • ¼ teaspoon sea salt
  • ½ 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
  • Extra Sea salt, for topping
  • Extra butter, for greasing pan
Instructions
  1. Preheat oven to 375F, and grease a 9" x 13" baking dish with butter.
  2. 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.)
  3. 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!)
  4. Bake at 375F for about 30 minutes, or until the top is golden brown.
  5. Allow to cool, then cut into desired sandwich squares or bread sticks!
  6. Store any leftover bread on the counter for a few days, or in the fridge for an extended shelf life.
Notes
For a thicker bread, you could easily use a smaller pan and extend the baking time.

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?

27 comments to Grain-Free Focaccia

  • jeanne

    Wow…impressive! I can’t wait to try this, it looks delish!!

    I’m not really a bread person, I don’t miss or crave it on a day to day basis but once in a while I do very much enjoy a thick multigrain hearty bread, it’s so good that I usually devour the loaf in a few days…I do this every other month or so :)

    Since being mostly grain free I don’t really miss anything too much, mostly thanks to your cookies and dark chocolate! Once in a while, like this morning, I’ll have a little bowl of oats or brown rice, not so much because I miss it but because I worked out and feel I need some energy…this may be real or just psychological, I don’t know!

    The main thing I miss since going mostly grain free is how grains really get things moving, digestively speaking!

    • I can definitely relate, Jeanne! I’ve contemplated adding a bit of oat bran here and there, to see how my body reacts to just a bit of extra fiber… if you know what I mean. ;)

      Other than that, I could live off grain-free baking without ever needing the traditional stuff!

  • Looks tasty.

    I’m gluten-free at the moment – trying to clear gluten out of my system to see if I have a sensitivity to it.

  • This looks incredible! I love that it has goat cheese in it, because I have been obsessed with it the past few weeks! :) I mostly eat gluten free because it makes my stomach feel much better. But if gluten sneaks its way into my diet ever so often, I don’t notice too much.

    • I’m the same way– a little bit of gluten doesn’t seem to bother me, but I much prefer how I feel without it for the most part.

      And I love anything and everything with goat cheese. :)

  • Sara

    This is really interesting because I was just searching for a GF bread on the market that might follow food combining. So far its tricky to figure out since they have so many ingredients!

  • Maria

    Loved this bread ! Made it this morning and had it for lunch with a salad. The only thing is that next time I will reduce the amount of butter. But tastes delicious!! Thank you very much for sharing this great recipe!

  • Heather

    I was totally a bread person until I had terrible candida and am still suffering over a year later. I totally miss Pillsbury Orange Sweet Rolls! They are amazing. I need to invent a sugar/flour free substitute.

  • Kelly

    Yumm! So good. I have to go hide the rest of the pan now…

  • Holly

    I’m dying to try this recipe since I was recently diagnosed with a gluten allergy, but I also have a lactose allergy :( Can I try substituting the goat and chedder cheese with Daiya vegan cheese and earthbalance coconut margarine or do you think it will completely change the bread?

  • Jessica M

    I found this recipe on Pinterest and made a batch yesterday. It was sooo yummy!! Ever since going Primal, I’ve really missed sandwiches and bread in general. This recipe was very good.

    I used parmesan cheese, didn’t add any spices, used garlic herb goat cheese, omitted the onions.

    Good Recipe!! Loved it!!

  • Jil

    Hi Megan! I made this bread a few weeks ago and fell IN LOVE. My friend put it into My Fitness Pal so I wanted to let everyone know that, if divided into 12 servings this bread is only 172 calories. I’ve experienced some significant calorie discrepancies with both My Fitness Pal and Fitday but I figured it was a good guideline for those who are curious.

    But my real question is this: Do you think this bread could hold up to being used with French Onion soup? I got the little oven proof bowls for Christmas and am craving it, but I don’t like how gluten makes me feel.

    Thanks!

  • This recipe is amazing. I made it yesterday and brought it to a party where people devoured it! No one could believe it was grain-free.

    For a more classic take on focaccia I made this with 2 T fresh minced rosemary instead of the Italian spices and used unflavored goat cheese. I also subbed in a tablespoon of minced roasted garlic for the onion. Sprinked Maldon salt and a little rosemary on top before baking. Can’t wait to make this again soon! I wonder if subbing olive oil for the butter would work?

  • Annel

    I had bariatric surgery last year & breads, pasta & rice are a HUGE no, no for us. I actually really miss bread & this recipe sounds amazing. I was wondering if you know if your recipes would be/are considered “bariatric friendly.” Would definitely love to try your baking recipes, just don’t want to bake to watch everyone else enjoy all the yummy goodness.

    • I’m not familiar with a specific “bariatric friendly” diet, but you should be able to determine that by looking at the ingredient list. If these ingredients are approved on your plan, then I’d assume they would be fine for you when baked together, too!

  • DonnaRocks

    This was so good I kept thinking I should feel bad for eating it! I made it in a smaller pan and it was thicker than your photo. This is totally delicious and an easy thing to grab while running out the door. Again, thank you Detoxinitsa!

  • alfietta

    made this one just now – simply delicious!!

  • Robin S

    This is one of my favorite recipes and I have made it many times! So good! Family and friends love and request it! Thanks for such a great recipe!

  • Barbara

    Looking forward to giving this a try. I’m really trying to eliminate sugar from my diet. I going to throw some greek olives in there… Hope it works!

  • Natalie

    Made this last night to eat with my roasted tomato soup, so delicious! Plus my parent shad no idea it was grain free till I told them. I used 4oz of garlic herb goat cheese and 2 oz plain, 1/2 cup of shredded parmigiano reggiano, and all of the spices plus a little thyme sprinkled on top. I always add a little extra baking powder in addition to baking soda because for some reason that’s the only way I get nice fluffy baked goods. This will be my go to recipe for bread now, I bet the possibilities of variations are endless!

  • Barbara

    Excellent and easy for those who miss their bread! I used farmer’s cheese and also threw in some Greek olives at the end. I mix all wet ingredients in my Vitamix and folded it into the dry ingredients. The bread raised nicely and every morsel was enjoyed! I think you can change ingredients around to come up with lots of flavors.

  • Lea

    This. Oh my stars. Best grain-free bread recipe I’ve found!! Thank you!

  • Margaret

    Just discovered your website and have made pumpkin bread, chocolate chip cookies , and now this bread. I am dairy, egg, gluten, fructose, and grain free. I used the flax seed egg, and for the cheese used Trader Joe’s vegan mozzzarella shreds. It’s in the oven and smells divine! Thanks for the tip on refridgerating the flax egg before using. It does get nice and thick and gel like. I grind my seeds in a coffee grinder too so they are nice and fresh. So grateful to have found you!

  • Ashleigh

    I just took this out of the oven and tried a couple of bites when it cooled – delish!! Very much looking forward to my lunch tomorrow – focaccia sandwich stuffed with rapini, my dad’s homemade proscitto and roasted red peppers. This was one of my favourites growing up but I hadn’t found a suitable foccacia replacement since starting Paleo 2.5 years ago. I am really excited to add this back into my lunch rotation. Thanks for the great recipe.

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