SCD Focaccia Bread (Tweak)

Finished

Going in the oven

I’m about to start my LEAP/MRT program next weekend and I am very limited in all of the food categories. I have chosen to view this as a challenge instead of a hindrance. Let’s see how long that lasts!

I made some walnut and cashew flour foccacia bread last night (to use up my flour) and, while it was not ideal for pizza, it is pretty good in general. I am still on a search for the perfect pizza crust on SCD as I miss this food the most. Going forward for a while, I will be limited to only pecan flour.

Note:B I doubled the recipe and used three 8×8 pans. You can also add a topping like seasonings or cheese before placing into the oven.

Original recipe:B click here.

SCD Foccacia Bread (Tweak)

• Servings: 1
• Difficulty: Easy
• Print

Ingredients

• 2 cups walnut and cashew flour (any nut or nut combo of flour)
• 7 oz dry curd cottage cheese or dripped yogurt
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tespcoarse black pepper
• 1/2 cup grated cheddar cheese
• 3 eggs
• 3 tbsp butter, melted
• 1/2 yellow onion, finely diced
• 1 tbsp garlic, minced

Directions

1. Preheat the oven to 375F. Grease a 9″ x 13″ baking dish.
2. Add butter, eggs, and cheese to food processor. Process until smooth.
3. Add the remaining ingredients and process until smooth.
4. Bake for 30 to 40 minutes. The edges will brown.
5. Cool before cutting.