Gluten-Free Rosemary Focaccia
YIELD
20 minutes
PREP TIME
BAKE TIME
40 minutes
TOTAL TIME
Ingredients
3 cups Anthony’s Goods Blanched Almond Flour 2 tsp baking powder ½ tsp Anthony’s Goods Xanthan Gum 1 tsp salt (divided) 4 eggs whites at room temperature 1 cup unsweetened almond milk ¼ cup olive oil 1 tsp fresh rosemary 1 tsp Anthony’s Goods Dried Rosemary Leaves ½ tsp ground pepper Colorful cherry tomatoes and asparagus for decorating (You can also use mini peppers, chives, olives, onions or parsley.)
Instructions
Combine the olive oil, rosemary, ½ tsp salt and pepper in a small bowl. Mix well. In a large bowl, whisk the almond flour, baking powder, xanthan gum and ½ tsp salt. In another bowl, beat the egg whites until you get stiff peaks. Add the almond milk to the flour mixture and stir. Then, gently fold in the beaten egg whites. Do not overmix. Preheat the oven to 400F. Line a 9x13 baking pan with parchment paper and grease with olive oil. Pour the dough into the pan and, dipping your fingertips into the olive oil and rosemary mixture, make dimples in the dough. Decorate with tomatoes and asparagus (or other vegetables of choice). Drizzle any leftover oil all over the dough. Bake 15-20 minutes until golden. Let cool for 5-10 minutes before enjoying.
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