Grain free focaccia bread

LOW CARB PALEO & KETO FOCACCIA BREAD 

When your hearty winter soups are calling for something to dunk, look no further than this fluffy focaccia bread. It’s full of familiar, comforting breadishness but gluten free, grain free, and yeast free. The ingredients are not conventional, and the method requires no kneading or waiting for dough to raise. With the Luvele Vibe blender focaccia bread is simpler and quicker than you could ever have hoped.

In fact, the ingredients in this bread require you to work with velocity. Make sure you have all your ingredients ready, the tray prepped, and the oven preheated. Psyllium husk absorbs moisture, so the batter will quickly turn to dough after mixing. Aim to have the batter turned out of the blender jug and onto the tray before it starts sticking to the blades. Then, don’t be afraid to get your hands dirty, to mould it into a focaccia shape.

Brush with olive oil (or melted butter) and sprinkle generously with flaked salt and sesame seeds. For tasty Italian variations, try adding crushed garlic and herbs, sliced olives or follow your own inspiration.

This grain-free focaccia is most delicious warm from the oven. It’s soft and fluffy and just like the real deal – minus the carbs! If you prefer yours crispier on the outside, lightly toast slices before serving. They crisp up a treat but stay fluffy on the inside.

Makes 1 x 30 cm diameter focaccia bread

INGREDIENTS

Olive oil for greasing the tray
3 egg whites
½ cup of water
1 ½ cups almond meal
¼ cup psyllium husk
¼ teaspoon of garlic powder
¼ teaspoon of salt
¼ teaspoon of baking soda
2 teaspoons of apple cider vinegar
Olive oil or butter for brushing

OPTIONAL TOPPINGS

Flaked salt
Sesame seeds
2 (or more) cloves of freshly crushed garlic
Sprigs of fresh rosemary
Dried herbs - oregano, Thyme, basil
Kalamata olives pitted and sliced
Cherry tomatoes sliced 

METHOD

1.  Preheat oven to 170ºC / 338ºF
2.  Grease a 30cm pizza tray with olive oil
3.  Add all the ingredients to the blender jug in the order listed.
4.  Set the blender to ‘smoothie’ mode and blend for 10 seconds then stop and scrape down the side and under the blades. Pulse again if required. Work quickly, the psyllium in the batter will become thick and sticky.
5.  Turn the batter out onto the greased pizza tray and spread as much as you can with a spatula and then use your fingers to work it into shape. The dough will not roll or behave like conventional pizza dough. TIP: If you dip your finger-tips into a cup of water first, the dough will not stick to your fingers. The extra water in the dough will be absorbed by the psyllium and not affect the bread.

6.  Brush the bread with olive oil and salt then sprinkle with sesame seeds or topping of your choice.
7.  Place in the oven for 20-25 minutes.
8.  Best enjoyed warm.

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