Rosemary and Garlic Focaccia – Paleo, LCHF, Nut Free, Sugar Free, Gluten Free!

Try this healthy alternative to a traditional Focaccia.

-400 g water
-3 eggs
-2 tbsp light tasting olive oil
-60 g psyllium husks – I use the Bonvit brand. If you use the pre-made powder your focaccia may turn purple – still tastes okay but very odd to eat purple bread!
-80 g coconut flour
-30 g chia seeds
-25 g linseeds
-25 g pepitas
-25 g sesame seeds
-20 g sunflower seeds
-4 level tsp baking powder
-1 tsp salt
-3-4 cloves of garlic, chopped finely
-1 sprig of rosemary, leaves only, chopped finely
-extra virgin olive oil for drizzling
-extra salt for sprinkling

-pre-heat over to 200 celcius
-mix eggs, olive oil and water until well combined and set aside
-add psyllium husks to a food processor, blender or grinder and grind into a powder. This may take several minutes depending on the power of your machine
-add all other dry ingredients and mix on high for about 30 seconds
-add egg and water mixture and mix on high for another 30 seconds
-turn out mix onto large baking tray lined with baking paper
-wet your hands and flatten the mix into a facaccia shape until it is about 1/2 a cm thick
-add garlic and rosemary and bake for 25 to 30 minutes or until the centre of the focaccia springs back. Allow to cool in the oven
-remove from the oven and sit on a wire rack. Add olive oil and salt when ready to serve

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