Almond Flour Focaccia with Rosemary and Crisp Olive-Oil Edges
By Lucas Morgan
Prep
20 min
Cook
20 min
Total
40 min
Servings
16
Level
Easy
Bake this almond flour focaccia‚ which yields 16 portions‚ as an appetizer or main dish․ Save some baked focaccia to reheat at another time to avoid having to make and proof additional dough in the future․ This bread recipe‚ which does not contain yeast‚ includes whipped egg whites and rosemary and has a crispy olive oil edge and slightly sweet‚ nutty bread interior․
The topping consists of olive oil‚ chopped fresh rosemary‚ salt‚ and pepper․ The batter consists of almond flour‚ baking powder‚ xanthan gum‚ salt‚ and milk․ Egg whites are whipped at room temperature and folded into the batter after it is smooth․ The recipe recommends almond flour over almond meal for the best texture․ Xanthan gum adds structure to the yeast-free bread․ Either whole milk or almond milk can be used as directed․ Olive oil and rosemary are used to create a dimpled topping․
Expect a stiff‚ nonelastic batter more similar to muffin batter than bread dough․ Fingerprints will remain in the batter․ Folding egg whites back onto a spoon will coat the spoon․ Use a rubber spatula to lightly fold egg whites into batter to prevent deflating the egg whites․ The greatest risk to a light texture is overmixing․ Let stand for five minutes before serving after baking to golden brown․
A glass 9 x 13 baking dish gave the original author better results‚ but a metal pan will work too․ The bread can be served hot as a side dish with chicken chili or soup or appetizers on a charcuterie tray․ Unused bread will keep for a couple of days at room temperature․ Leftover bread can be refrigerated and reheated in a toaster oven for convenient snacks․
Why you'll love this recipe
- Yields 16 servings in a 9 x 13 pan․ Leftovers can be cut into portions for more snack trays‚ dinner servings‚ or reheated meals․
- Leftover squares can be kept at room temperature for up to two days․ Refrigerated squares can be reheated in a toaster oven․
- No dough proofing step is required‚ allowing you to bake on a schedule right after mixing without having to allow time for dough to rise․
- Trim the dough after 5 minutes of chilling to give clean edges to the squares․ Dough made with almond flour will be flexible and easy to cut after chilling․
- Freezing portions of already baked items‚ such as bread‚ is one method to offer smaller portions of previously baked goods without having to thaw the entire batch․
- The rosemary-infused oil layer is prepared separately from the batter to save time when baking several cakes for different meals․
Ingredients
- •¼ cup olive oil
- •2 tsp fresh rosemary (chopped)
- •1 tsp salt
- •½ tsp pepper
- •3 cups almond flour
- •2 tsp baking powder
- •½ tsp xanthan gum
- •½ tsp salt
- •4 egg whites (room temperature (5 ounces))
- •1 cup whole milk (or almond milk)
- •olive oil cooking spray
Instructions
- 1
Preheat the oven to 400º.
- 2
Line a 9 x 13 glass baking pan with parchment paper and spray it with olive oil cooking spray.
- 3
Combine the olive oil, rosemary, salt, and pepper, then set aside.
- 4
Whisk together the almond flour, baking powder, xanthan gum, and salt in a large bowl.
- 5
Beat the egg whites in a separate bowl until stiff peaks form.
- 6
Add the milk to the flour mixture and stir until a smooth batter forms.
- 7
Gently fold in the egg whites, keeping the batter as light and fluffy as possible.
- 8
Place the sticky dough in the prepared pan and smooth the surface.
- 9
Dip your fingers into the olive oil mixture and make dimples in the dough.
- 10
Pour the remaining olive oil mixture over the dough.
- 11
Bake for 15 to 20 minutes, until golden brown.
- 12
Let cool for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
163
Protein
6g
Fat
14g
Carbs
6g
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