When i was teaching I used to dread the Bread part of the curriculum, everything took so long and there was never enough time to do it all in one lesson. The thing I used to dread most though was the naming bread lesson because when we came to Focaccia the boys would never say it correctly, I’ll leave it to your imagination how they said it.

This is quick and easy to make so can be done when those unexpected guests come around.

GARLIC AND BASIL “FAT HEAD” FOCACCIA

Recipe PDF

180g/1 1/2 cups grated mozzarella cheese

2 tbsp cream cheese

1 tsp white wine or apple cider vinegar

1 egg, beaten

90g/1/2 cup almond flour/ground almonds

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

GARLIC AND BASIL BUTTER

85g/2oz butter softened

3 cloves garlic finely chopped, I grate mine

large pinch salt

1/2-1 tsp chopped fresh basil

 

Preheat oven to 200c/400f

Heat both cheeses in a saucepan over a low heat stirring occasionally until fully combined, allow to cool slightly.

Beat in the egg and vinegar half at a time.

Fold in the almond flour and other dry ingredients.

When your mixture has a nice stretchy dough consistency place between two sheets of non stick baking parchment and press out into shape

Place dough on the bottom sheet onto a baking tray, make holes in it with a fork and bake in the oven for 10-12 minutes. remove from the oven and allow to cool slightly.

Make your garlic and basil butter by mixing all the ingredients together in a bowl.

lift your bread off the baking sheet using the baking parchment and pace into a baking tin with sides.

spread the butter mixture over the bread and bake for another 10-12 minutes

Cool on a rack although this is great warm

Makes 8 servings at 2g carbs per serving