Focaccia is an Italian olive-oil bread, relatively flat and round or squared shaped, and often flavored with salt, spices and vegetables.
Traditional focaccia dough consists of flour with a high gluten content, olive oil, water, salt and yeast. To adapt the traditional Focaccia recipe into an anti inflammatory, gluten free and low-glycemic recipe the dough is made with sesame seed flour, almond flour and a little coconut flour and eggs instead. The bread is then dotted and drizzled with olive oil and flavored with sea salt, herbs or vegetables before baking – exactly as for the traditional recipe – as a way to flavor and preserve moisture in the bread.
This gluten free and low-carb focaccia bread is easy to make and tastes wonderful. Great to make sandwiches with, have on the side to a soup or salad, or cut it into generous bread sticks and serve with olive oil and balsamic vinegar for dipping.
It’s fun to experiment with the bread, making your own and adding various toppings and fillings, you can take it in so many different directions only by changing the toppings. I’ve gone for garlic, tomato, and dill and made it into sandwiches, but you could try toppings like rosemary and salt, cherry tomatoes and basil, olives or cheese.
Garlic and Tomato Focaccia, gluten free and low-carb
1 pinch of salt
2 tablespoons milk
2 tablespoons olive oil
½ cup finely ground sesame seeds
¼ cup fat reduced almond flour
1 tablespoon coconut flour
1 tablespoon husk fiber
2 teaspoons baking powder
1 tablespoon olive oil
1 clove of garlic
½ tomato, thinly sliced
Springs of fresh dill
- Preheat the oven to 320° F (160°C).
- Combine eggs, milk, olive oil and salt. Stir in finely ground sesame seeds, almond flour, coconut flour, then sprinkle in the husk fiber while you stir. Finally add and stir in the baking powder.
- Drizzle a little olive oil on a parchment paper covered baking sheet and spread the dough/batter into a rectangle ½ inch thick. Top with thin slices of tomato, a drizzle of olive oil, and a sprinkle with dill and salt. Bake the focaccia for approximately 20 minutes and let it cool on a wire rack.
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