Cheesy Herb + Garlic Focaccia
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!
To make focaccia:
1tsp maple syrup
1/4 cup warm water
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.
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!