Focaccia Bread!

I've tried multiple pizza crust and bread loaf recipes using cauliflower, almond flour, and/or coconut flour. None of them have had the right texture or taste.  None util this recipe.  This focaccia is the closest to thing I've found to a traditional taste and texture. It is actually pretty amazing and very versitile.

I've made meatball sandwiches and pizza! I may even try to use it as sandwich bread or other instances where I'll need (want) bread.

The recipe came from Recipes for them Specific Carbohydrate Diet by Raman Prasad. (You can find it here- Raman Prasad's Cookbook)

Raman Prasad's Focaccia Bread

2cups blanched almond flour

7 ounces dry curd cottage cheese

1 teaspoon baking soda

1/4 teaspoon iodize salt 

1/2 teaspoon black pepper

1/2 cup grated Cheddar cheese

3 eggs

3 tablespoons butter, melted

2 scallion sprigs, finely sliced (I skip these)

Topping:

1/2 teaspoon salt

1 tablespoon  finely grated Cheddar cheese

1 teaspoon dried rosemary (I've never added the rosemary, it's my least favorite herb)

Instructions:

Preheat oven to 375°F

Grease a 9 x13 inch baking glass dish (I just line my dish w/ parchment paper)

Bread: mix together the bread ingredients in a food processor until

blended. Remove from the food processor and spread out in the baking dish.

Topping: combine the topping ingredients and mix well. Sprinkle the topping on 

the bread. Place in the oven and bake until the edges brown, approx. 30 to 40 minutes.