HERBED FOCACCIA

HERBED FOCACCIA image

Yield 2 servings

Number Of Ingredients 15

1/4 cup extra virgin olive oil
2 cups almond meal/flour
1/2 cup ground flaxseeds
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup black or kalamata olives, roughly chopped
1/4 cup sun-dried tomatoes, finely sliced
1/2 cup milk
2 teaspoons apple cider vinegar
3 egg whites

Steps:

Preheat oven to 350 degrees F. Grease 13"x9" baking sheet. Line with greased parchment paper? In medium bowl, combine almond meal, flaxseeds, baking soda, baking powder, salt, rosemary, oregano, onion powder, and garlic powder and stir until well blended. Add the olives and tomatoes and mix well. Set aside. In a small bowl, combine milk, 2 Tablespoons oil, and vinegar. In large bowl and using electric mixer on high, beat egg whites until stiff. Stir the milk mixture into the flour mixture until well blended. Mix in the egg whites until evenly distributed. Spread the dough in the baking sheet. Brush the top with 1 Tablespoon of the oil and sprinkle with additional sea salt. Dimple the surface with your fingertips. Bake 20 minutes. Brush the remaining oil on top of the focaccia and bake for 5 minutes, or until golden and firm to the touch.