Grain-Free Focaccia

Course: Side Dish

Cuisine: Italian

Keyword: almond flour, bread, grain free, paleo

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 209kcal

Author: Megan Gilmore

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!

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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
Extra Sea salt , for topping
Extra butter , for greasing pan

Instructions

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!
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.

Nutrition