Who doesn’t love a fluffy focaccia bread? This recipe gives you the same flavor, texture and enjoyment without wheat, gluten or fat-storing carbohydrates. When you are going for that Italian feel without the guilt, try this recipe.
- 2 cups flax seed meal
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1-2 Tbsp. stevia
- 5 beaten free-range eggs
- 1/2 cup water
- 1/2 cup extra virgin olive oil
Preheat oven to 350 F. Prepare a 10 x 15 pan (with sides) with oiled parchment paper or a silicone mat.
Whisk dry ingredients together well.
Add wet ingredients to dry ingredients and combine well. Make sure there are no obvious strings of egg white persisting in the batter.
Let batter sit for 1 or 2 minutes to thicken up (if left too long, it gets to a point where it’s difficult to spread).
Pour batter on pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you somewhat spread it away from the center in roughly a rectangle, leaving an inch or so from the sides of the pan (you can go all the way to the edge, but it will be thinner).
Bake for 17 to 20 minutes until it springs back when you touch the top and/or is visibly browned even more than the flax already is.
Cool and cut into slices of desired thickness.
Other alterations to recipe: add in 3 Tbsp. of Italian seasoning and 4 Tbsp. of Parmesan cheese. You can also add asiago cheese and chopped black olives on top and keep the sweetener out of the recipe.