A buttery bread topped with an herb tomato sauce, shallots and fresh basil. It has a reminiscent taste of pizza but with a sophisticated flare.


Yield: 12 to 16 servings

Red Sauce:
1 Tbl Olive Oil
1 large garlic clove, minced
1/4 Red Onion, finely chopped
60 g  Italian Tomato paste
2 Tbl dried Oregano
Salt, to taste

1/2 Red Onion, thinly sliced
1 Tbl Olive Oil
Salt, to taste
Bunch of fresh Basil
1/2 cup Parmesan cheese, grated

Focaccia Bread:
4 ounces Almond Cream Cheese (we use Kite Hill)
4 ounces Italian Butter Softened
4 Large Pasture Raised Eggs
245 g Almond Flour
1 tsp Baking Powder
1/4 tsp Xanthum Gum
1/2 tsp Garlic Powder
Himalayan Pink Salt


Preheat oven to 375 degrees 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 same bowl add almond flour, baking powder, xanthum gum, garlic powder and mix well. At this point the lumpiness, if any, should go away. Use a spatula to make sure all the ingredients are well combined – set aside.

Using a 8 x 12 baking pan lined with parchment paper, add mixture to pan. Use a spatula to help spread the batter out evenly throughout. Using your finger, make indentations on the top surface of the bread. Place in oven and bake for 10 minutes.

In a small bowl, add the sliced red onions with a drizzle of olive oil and a dash of salt. Toss and set aside to rest.

While the focaccia bread is baking, in a sauce pan over medium heat, add the olive oil and saute the garlic and onion until translucent. Add in the tomato paste and oregano, until all ingredients are thoroughly combined. Add salt to taste. Set aside.

Bake Focaccia for 10 mins, remove it from oven and add the red sauce on top, followed by fresh basil, Parmesan and red onions. Bake for another 15 minutes, or until the bread bounces back when pressure is applied.  Note that the Focaccia might seem a little oily at first, but that will absorb.