When it comes to recipes and cuisines, names can be very specific, and people can get very upset if you don’t use them properly. And I say this as an Italian, so I know exactly what that means. If you’ve ever witnessed an internet war over what can or cannot be called carbonara, you know what I’m talking about.
So, I’ll admit: I’m a little afraid to call this focaccia bread. But it certainly has the texture and softness of focaccia. It holds toppings beautifully (like cherry tomatoes or herbs) and can be sliced to make sandwiches. Best of all? It comes together in just 35 minutes (30 of which are hands-off baking time). Five minutes, one bowl, and five ingredients (I’m even counting salt!): that’s all you need.
So why the hesitation to call it focaccia, you ask? Well... it’s mostly made of eggs and almond meal. Gasp! I know. But what can I say, my dear readers? I’m an adventurous soul when it comes to gluten-free baking. My explorations don’t stop at traditional methods or expected ingredients. This focaccia bread is not only gluten-free, but also dairy-free and grain-free. Some might even call it paleo friendly!
Maybe it’s not “real bread” (why then? Just because if it doesn’t have flour?), but it’s still a fantastic solution when you need to whip up sandwiches quickly, or when you're missing something to go with your appetizers and wine with friends.
Ingredients (makes 4 sandwich portions):
