This recipe provides an unusually sturdy focaccia bread suitable for a variety of dishes. I used it to make a Reuben sandwich, for instance: a thick layer of corned beef topped with sauerkraut and Thousand Island dressing sandwiched between two pieces of this focaccia bread. Delicious!
Shape this focaccia dough into whatever shape suits your recipes. I usually make two focaccias, each approximately three inches wide by six inches long and 1/2-3/4 inches deep, to use as the two bread slices to sandwich ingredients between. However, this recipe yields such an incredibly filling bread that the two slices can easily be cut in half to yield two very satisfying sandwiches to serve two.
Spread focaccia bread with pesto or mustard, lay smoked turkey, corned beef, pastrami, or other meat in between, some cheese, and you have a delicious and filling sandwich.
2 cups almond meal
1 cup shredded mozzarella or other cheese
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup sundried tomatoes, finely sliced
2 large eggs, separated
¼ teaspoon cream of tartar
3 tablespoons extra-virgin oil
Preheat oven to 350° F.
In food chopper or food processor, pulse shredded cheese until reduced to small granule-sized consistency, similar to couscous.
In medium bowl, combine almond meal, cheese, xanthan gum, baking soda, sea salt, rosemary, oregano, onion powder, garlic powder, and sundried tomatoes and mix together. Set aside.
With electric mixer, whip egg whites and cream of tartar until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Pour egg mixture into almond meal mixture and mix together.
Divide dough in two and form into desired shape by hand. Smooth edges with knife or spoon. (You may need to place your knife or spoon under hot running water to help mold the dough.)
Bake for 15 minutes. Remove and take blunt handle of spoon or other small rounded instrument and make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle some sea salt on top. Return to oven additional 15 minutes.