Scd Gluten Free Focaccia
Discover the ultimate grain-free delight with this SCD Gluten-Free Focaccia, a savory bread alternative perfect for those following the Specific Carbohydrate Diet or seeking a gluten-free lifestyle. Made with nutrient-packed almond flour, a hint of coconut flour, and naturally leavened with baking soda, this golden focaccia is delightfully fluffy yet sturdy enough to use as a snack, side dish, or sandwich base. Infused with aromatic fresh rosemary, minced garlic, and optionally topped with juicy cherry tomatoes, briny olives, and flaky sea salt, it offers a burst of Mediterranean-inspired flavor in every bite. Quick and easy to prepare in just 40 minutes, this recipe is also dairy-free and paleo-friendly, making it a crowd-pleaser for all dietary preferences. Whether you’re serving it at a brunch, packing it for lunch, or pairing it with your favorite soup or salad, this SCD-friendly focaccia is a wholesome, versatile treat you’ll bake on repeat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 3 large Eggs
- 0.25 cup Olive oil
- 1 teaspoon Apple cider vinegar
- 0.25 cup Water
- 1 tablespoon Fresh rosemary
- 2 cloves Garlic, minced
- 1 handful Optional toppings: cherry tomatoes, olives, flaky sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 baking dish with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk together the eggs, olive oil, apple cider vinegar, and water until well combined.
Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms.
Transfer the dough to the prepared baking dish. Use damp hands or a spatula to spread it evenly to about 1 inch thick.
Sprinkle the surface with fresh rosemary and minced garlic. Press the toppings lightly into the dough.
If desired, add optional toppings like halved cherry tomatoes, olives, or flaky sea salt for extra flavor and visual appeal.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges pull away slightly from the pan.
Remove from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Slice into squares or rectangles and serve warm or at room temperature. Enjoy your SCD Gluten-Free Focaccia as a snack, side, or sandwich base!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 8.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 516 mg | 40% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
