Grain Free Focaccia Bread with Olives & Rosemary
A perfect grain free, lectin free option for a delicious Focaccia bread, for a sandwich or just toasted with any meal, great for dipping in olive oil and parmesan as well.
Yield: 12 to 16 Slices depending on size you desire
4 ounces Almond Cream Cheese (Kite Hill)
4 ounces Italian Butter Softened
4 Large Organic Eggs
245 g Almond Flour
1 tsp Baking Powder
1/4 tsp Xanthum Gum
1/2 tsp Garlic Powder
3 Sprigs Rosemary
22 Kalamata Olives Pitted
Himalayan Pink Salt
Preheat oven to 375 F.
Using a medium size mixing bowl mix cream cheese and butter with your mixer on high speed until fluffy using paddle attachment, slowly add eggs and beat well, mixture may look a little lumpy at this point but do not worry. In a separate bowl mix almond flour, baking powder, xanthum gum, garlic powder and mix well, then slowly add this to mixing bowl with above mixture, mixing all with mixer, at this point the lumpiness, if any, should go away.
Using a 8 x 12 baking pan lined with parchment paper add mixture slowly to pan add 16 olives chopped and rosemary, smooth out, in add the rest of the olives chopped in quarters on top with a bit of salt (to taste). Place in oven and bake for 18 to 25 minutes, bread should bounce back when touched to determine finished.