Thursday, April 7, 2011

FOCCACIA BREAD



FOCCACIA BREAD
This delicious, savory bread pairs well with practically any meal. This recipe was originally the brainchild of Sherrielee, a member of Lowcarbfriends.  This is my revised gluten-free version which can be enjoyed by practically everyone.  My husband likes it as a medium for butter!!  Click on the image to view a larger pic.  Also, check this LINK - I was playing with the recipe.

8 oz regular cream cheese, softened (250 g)
4 large eggs
1/2 cup almond flour (125 mL)
2 tbsp Parmesan cheese (25 mL)
1 tsp crushed garlic (5 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp No Salt, OR salt (1 mL)
1/4 tsp white pepper (1 mL)
1 cup grated Monterey Jack cheese (250 mL)
3/4 tsp Italian herb seasoning (3 mL)
2 tbsp light-tasting olive oil (25 mL)

In food processor, combine cream cheese and eggs; process. Add Gluten-free Bake Mix, almond flour, Parmesan cheese, crushed garlic, baking powder, baking soda, No Salt or salt and white pepper; process.  Stir in Monterey Jack cheese. (Sometimes I process it in; not sure which is the best way yet.)

Line a jelly roll pan with foil or parchment paper.  Spray with nonstick cooking spray.  Carefully spread batter over the pan, leaving a 1-inch (2.5 cm) border free  of batter around the perimeter.  Sprinkle with Italian herb seasoning.  Bake in 350°F (180°C) oven 25 to 30 minutes, or until turning brown.  Use a pastry brush (or clean paint brush used for kitchen purposes only) to spread the oil evenly on the baked bread.  Slice into 4 sections vertically and into 3 sections horizontally.  Serve while warm, if possible.

Helpful Hints:  This bread is rich and filling.  I can only have 2 slices tops.  It is definitely self-limiting. 


Yield:   12 servings
1 serving
215.0 calories
9.2 g protein
18.1 g fat

3.3 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

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