aka Faux-caccia Bread

I’ll be honest, I wasn’t looking to create a focaccia recipe. I was really just looking to follow a recipe for a paleo-friendly focaccia to satisfy a very random craving that I was sure would not come along again anytime soon. But as I started searching the internets for an easy, paleo-friendly, no rise, and also dairy free focaccia, I realized that this was not going to be a mere search and click away. So, after three different google searches, at least 23 search pages later, and this craving not relenting, I finally decided to step away from the computer and just create my own recipe.
After a few very unsuccessful attempts, I decided to just build off my tried and true Paleo Bread recipe. And voila a focaccia was baked! I will say that, I think at least, this is a very delicious and still satisfying, reminiscent version of a legit focaccia. To say that this tastes exactly like a gluten-filled & properly risen focaccia and you won’t even notice the difference would be an utter misrepresentation. Given the parameters I really just don’t think that’s even possible. Hence the name, Faux-caccia. It’s a fake. But one made in only 1 bowl, takes at most 30 mins from start to finish and uses only good-for-you and nutrient dense ingredients, I think it’s a very good replacement. Plus it makes for a very delicious sandwich. And no doubt, I’ll be making this again very soon.

paleo friendly (gluten/grain/dairy free), yeast free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Easy Paleo Focaccia

paleo friendly (gluten/grain/dairy free), yeast free

This super easy faux-caccia makes for one very delicious paleo friendly bread. It's super easy, takes only 30 mins start to finish, and made in just one bowl! Plus with only good-for-you and nutrient dense ingredients, this is sure to be a winning accompaniment to any meal. PLUS it makes for a delicious sandwich base.

Course Side Dish

Servings 12

Ingredients

Wet Ingredients

4 tbsp olive oil
3 tbsp water
2 tbsp apple cider vinegar
2 eggs

Dry Ingredients

1 1/2 cups almond flour
1/2 cup tapioca flour
2 tbsp arrowroot flour
1 tbsp ground flax
1 tsp baking soda
1/2 tsp salt

Optional Toppings

rosemary
flakey sea salt
olive oil for drizzling

Instructions

Heat oven to 350 degrees and prepare 8x8 baking dish by greasing with additional oil or lining with parchment paper.
In a medium bowl, whisk together the wet ingredients until light and frothy.
Then add all the dry ingredients and stir until just well combined. Let sit for 5 minutes to thicken.
Spread the dough out evenly into the prepared pan.
With wet fingers poke holes randomly into the dough, rewetting finger tips when dough starts to stick.
Leave as is or top off the dough with a generous drizzle of olive oil, rosemary, and/or flakey sea salt.
Bake for 20 mins. Let cool slightly before slicing. Serve warm!

Recipe Notes

This will keep for about a day in an airtight container, afterwards slice remaining portion and move to freezer.