Description

This hearty and delicious grain-free focaccia bread is such an amazing treat! Perfect for sandwiches or toasted and dipped in olive oil, a savory low-carb bread has never been so versatile!

Ingredients

Scale

For the bread:

4 eggs

1 cup red lentil flour (pre-ground or homemade)

1/4 cup coconut flour

1 package (7.5 oz) dry curd cottage cheese/farm cheese

3 Tbsp olive oil

1/2 cup grated cheddar cheese

1/2 cup green onion or scallions- diced

1 tsp baking soda

1/2 tsp salt

1/8 tsp pepper

For the topping:

1 Tbsp grated cheddar

1 Tbsp green onion or scallions- diced

1 tsp dried rosemary

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Instructions

Preheat the oven to 375 degrees.
Cover the bottom of an 8×11 baking dish with parchment paper. Or generously oil the bottom and sides of the dish.
Place all bread ingredients except cheddar and green onions/scallions in a food processor. Blend until the mixtures is smooth and all ingredients are incorporated.
Add scallions and cheddar and pulse until combined.
Spread the dough in the prepared baking dish. Sprinkle topping ingredients over the dough.
Bake at 375 for 25-30 minutes or until the top is nicely browned and the bread is firm to the touch.
Store in the fridge in an airtight container for up to a week. This bread can be frozen as well.

Notes

This bread will likely stick to the bottom of the pan even when oiled. It does come out when using a spatula to gently unstick it. To avoid this, use parchment paper on the bottom.

We prefer this bread toasted for a few minutes instead of cold out of the fridge. It really is so yummy!

Prep Time: 10 minutes
Cook Time: 30 minutes