Fat Fueled Recipe: Rosemary Focaccia Bread
What does "healthy" really mean these days? Truth be told, what's healthy for me might not be healthy for you. FOOD should be used as FUEL and the highest quality fuel for your body is the BEST, whatever that may be. For many, grains and gluten can cause digestive upset, fatigue and bloating. For others, it's their best form of protein and energy.
Today we are sharing a grain free bread recipe made from ground flaxseeds. It's a wonderful alternative to gluten containing bread and starchy gluten free bread alternatives. Plus, it's packed with healthy fats and protein to satisfy your hunger and fuel your body.
You can make a batch of this bread for dipping in soups, having as toast with breakfast, or to use as breadcrumbs for other recipes. This particular recipe is so versatile, I use it as my GO-TO pizza crust.
For now, please enjoy this Flaxseed Focaccia and feel free to make it your own with additional herbs and spices.
Rosemary Focaccia Bread
2 cups ground flax seeds
6 egg whites
5 tbsp olive oil +1 tbsp reserved
1/2 tbsp baking powder
2 tsp truffle salt (garlic salt works great)
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 cup water or chicken broth
1 shallot, sliced
2 tbsp fresh rosemary, chopped
Preheat the oven to 350 degrees and grease a baking sheet.
- In a large bowl, sift dry ingredients together and create a well in the center.
- Crack whole eggs into the center of the well, add oil, water and rosemary. Whisk with a fork, scraping down the sides of the bowl and incorporating all the dry ingredients.
- In a separate large bowl, beat egg whites until stiff peaks form. This can take 5-8 minutes beginning on a lower setting and slowly increasing the speed.
- Take a large scoop of egg whites and gently fold them into the flax batter to lighten it up. You should no longer see any white in the batter before adding the remaining egg whites. The goal is to continue folding the whites in without letting them "fall" to a soupy consistency.
- Gather flax dough onto a greased baking sheet and pat into a circle. Top with sliced shallots and drizzle remaining tablespoon of oil on top. Sprinkle with sea salt.
- Bake bread 35-40 minutes. Remove from oven and allow to cool before slicing.