Yummy, yummy, yummy....get in my tummy! This recipe turned out BEAUTIFULLY. It was so easy to make and so filled with flavour that no one will ever guess that it is not only gluten-free and keto, but also Whole30 approved!
The other day, I had been dreaming about focaccia. I was reminiscing of my college days at Queens University in Kingston, Ontario, Canada and of a place known as Pan Chanco. Pan Chanco is a bustling retail store providing shoppers with artisan bread, pastries, cakes and delectable desserts. At this bakery, everything is made from scratch daily, using the freshest ingredients and using locally sourced products whenever possible.
As college students, funds were tight and it always seemed like we were trying to save an extra dime here and there. At Pan Chanco, we could get a huge slice of Focaccia filled with olives and sundried tomatoes for $1.50 a slice. The thick bread slathered in olive oil and spices would keep us full for hours and always seemed to fit into our budget.
Since giving up gluten and trying to live as close as possible to the Whole30 guidelines, I have not been able to enjoy my old time favourite treat.
Until today! This Whole30, low carb focaccia is absolutely amazing. Filled with flavour, easy to make and everyday ingredients, I am sure to make this focaccia over and over again.
What is Focaccia
Focaccia is an Italian type of bread. It is usually fairly flat in nature and typically covered in olive oil and spices with the often addition of olives on top. No one is sure who initially invented this type of bread but everyone agrees that it is simply delicious.
Since I had some of my Sundried Tomato Olive Tapenade (Whole30, Keto) leftover, I set out to create the "dough". Focaccia is a spongy type dough and without the gluten from wheat flour or the airiness that is created by yeast, I knew I had my first obstacle to overcome.
I decided to see if eggs, almond flour, flax and psyllium could somehow be combined to create the texture necessary to call my bread "focaccia".
Really? Could it be that easy?
And the verdict? It definitely was!
Light and airy and jam-packed with flavour, this Whole30 focaccia will have you never missing bread again!
Although you can eat this bread by itself, you can also serve it as a side with the following recipes:
- Simply Delicious Chicken (Whole30, Gluten Free, Low Carb, Egg Free, Dairy Free)
- Slow Cooker Beef Brisket (Whole30, Keto)
- Easy Lasagna With Homemade Low Carb Noodles (Keto, Gluten Free)
- Cabbage Sausage Onion Skillet Meal (Whole30, Keto)
- 4 large eggs
- ½ cup almond flour
- 2 tbsp flax meal
- 2 tbsp psyllium powder
- 14 grams sundried tomatoes, chopped
- ½ cup water
- 8 tbsp (divided) Sundried Tomato Olive Tapenade (Whole30, Keto)
- 1 tbsp crushed garlic
- 1 tbsp apple cider vinegar
- 1 tbsp baking powder
- 1.5 tbsp rosemary, dried
- ½ tsp salt
- Preheat oven to 400 degrees F. Generously grease a 9 x 12 baking dish.
- In a large bowl, beat eggs with 4 tablespoon of the Sundried Tomato Olive Tapenade and garlic. Set aside.
- In a glass measuring cup, add tomatoes and ½ cup of water. Place in microwave for 2 minutes or until mixture boils. Remove and set aside.
- Add almond flour, apple cider vinegar, baking powder, rosemary and salt to the egg bowl. Stir to combine. Next add psyllium, flax and sun-dried tomato water to the bowl and mix thoroughly.
- Pour mixture into baking dish and spread out evenly. Finally, drop heaping teaspoons of the remaining Sundried Tomato Olive Tapenade (Whole30, Keto) all over the top.
- Place in oven and bake 30 minutes or until fully cooked.
- You can always use store-bought Olive Tapenade.
- If your tapenade seems too thick, simply stir in a little extra olive oil.
- If you don't care for olives (this is for you Meg:-) replace the olive tapenade with a bruschetta mixture or with this Whole30 pesto or with a store-bought version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
- Serving Size: 1 Slice
- Calories: 93
- Fat: 7.5 g
- Carbohydrates: 4.8 g
- Fiber: 2.5 g
- Protein: 3.1 g