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This gluten-free, grain-free, wholefood focaccia (with hidden veg!) is a crowd pleaser! Kid-approved and perfect for soaking up soups and stews!

My kids love to take this cold in their lunchbox. I have even made it with bacon on top, it makes a great replacement to the good old cheese + bacon covered rolls from the bakery which are full of additives, preservatives and synthetic vitamins.

I would love to hear what other toppings you come up with for this versatile bread. Be sure to let me know!

 

Ingredients

To make focaccia:

1tsp yeast

1tsp maple syrup

1/4 cup warm water

200g pumpkin

2 cloves garlic

130g almond meal

50g buckwheat flour

2tsp psyllium husk

1tsp sea salt

2 free range eggs

30g extra virgin olive oil

 

To make garlic butter:

2 cloves garlic

100g cheese cut into cubes (mixture of mozzarella, cheddar + parmesan works well!)

30g grass fed butter

 

Dried oregano + herb salt to sprinkle on top.

 

Method

Preheat over to 180°c + line 24cm x 24cm baking tin with baking paper.

To activate yeast- mix yeast, maple syrup + warm water in a jug and set aside. Leave 5-10mins until the top is foamy.

Place pumpkin + 2 cloves garlic into TM bowl and mix 5 secs / speed 5.

Scrape sides + add remaining focaccia ingredients including yeast mixture.

Blend 10 secs / speed 4.

Scrape into baking tin + spread evenly.

Rinse bowl + place 2 cloves of garlic in. Blitz on turbo 1-2 secs. Scrape down bowl + add butter and heat 2 mins /  60°c / speed 2, or until butter is melted.

Drizzle garlic butter on + use a spatula to spread evenly over mixture .

Place cheese in TM bowl + grate 10 secs / speed 7.

Spread cheese evenly over mixture.

Sprinkle oregano + herb salt over cheese.

Bake in oven for approximately 35 mins or until golden brown.

Cut into pieces + serve as a delicious side to your soup or stew.

 

Leftovers can be reheated in steam oven, microwave or sandwich press!

 

Got a question? Just ask.

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