For the Italian dough aficionados that are fed up with pizza and are looking for something different and healthy for a change! This Mediterranean, simple and delicious recipe will fascinate you! We tasted the same focaccia somewhere in beautiful Umbria, in a village that seemed to have grown among sunflowers and scarlet vineyards. We decided to try it out using more nutritious ingredients: almond flour, rich in omegas and tapioca flour –which is gluten free- containing calcium, selenium and B vitamins, i.e. ideal ingredients for all of us who have decided to pass the threshold of vegetarian diet!
Tip: Regarding doughs and cakes, if we know when we are going to bake them, it is advisable to keep in our fridge a cup of linseed dough that we have soaked in water. It helps the ingredients to combine and the dough to rise.
¾ tea cup almond flour
¼ tea cup coconut flour
1 tbsp linseed flour previously soaked
½ tsp thyme and oregano
¼ tsp baking soda
¼ tsp salt
2 tbsp oil
1 tsp apple vinegar
½ cup kalamon olives after having removed the pit and finely chopped them
2 tbsp finely chopped sun dried tomatoes
2 tbsp chopped onion
¼ teacup almond milk
Preheat the oven to 200˚C.
Beat the dry ingredients in a bowl. Add the liquid ingredients and stir well with a large spoon, until combined.
Knead the mixture with your hands and form a big ball.
Place the dough ball on a wax paper and level the dough with your hands, giving it a round shape and a height of 3–5 centimeters. (Its shape will not change in the oven.)
Bake the focaccia for about 20minutes. Turn off the oven and leave the focaccia in it for a while until it dries.
Even if you have not a talent for doughs, focaccia will not disappoint you. Just bake it at 180⁰ C maximum, so as not to destroy the almond flour properties.