Have you gone grain free or are you thinking about it? This Focaccia Bread is an awesome grain free bread substitute. It is so easy to make and ready in under a half hour. Add your choice of toppings and you are good to go.
When you eat grain free, it can be challenging finding good bread substitutes. One issue I have found is that many recipes make bread products that are very moist. So, they are hard to toast and the overall texture just doesn’t work.
The simple ingredients in this recipe are: almond flour (blanched), eggs, coconut oil, baking powder and sea salt.
I really like this focaccia recipe because the texture works. It can be used for sandwiches, toasted with jam, or as I have shown here with some basic mayonnaise, sliced tomatoes and chopped basil. There are lots of other ways to use this and many toppings that would be great.
The easiest way to prepare is to place some parchment paper in the bottom of an 8 x 8 glass dish. Then mix up the ingredients and pour in the glass baking dish, spread so batter is even and bake. In the above photo, I have shaped the batter on a round piece of parchment, which is another option. I had to spend some extra time shaping the batter on this round parchment paper, which is why I mention the 8 x 8 glass dish as the easiest option.
I would imagine this would make a great pizza crust. If you try it, I would love to hear what variations and toppings you come up with!
- 1/2 cup almond flour
- 2 large eggs
- 1 tablespoon coconut oil
- 1 teaspoon baking powder
- in pinch salt another pinch for top once spread baking pan
Preheat oven to 350 degrees F.
Spray an 8 x 8 square baking pan with coconut oil (or oil), line bottom with parchment paper.
Place almond flour, baking powder and salt in a medium-sized mixing bowl and whisk until incorporated and all lumps from flour are gone. (If your flour has no lumps, great!)
Add the coconut oil and eggs and blend until well mixed.
Pour mixture into prepared baking pan and spread to form an even layer.
Bake for 18-20 minutes until top is slightly browned. Let cool and then slice and serve.
I like to store mine in the fridge and prefer to use up in a day or two.
Do you use the coconut oil in solid or liquid form for this recipe?
Hi! It’s best a little melted so it’s easier to stir in.
The basic bread is very good, and the topping options are limitless
Thanks so much!