Ingredients

The following ingredients have 4 Servings
  • 8 oz shredded mozzerella ((about 2 cups))
  • 2 oz cream cheese
  • 1 egg (the dough mixes easier if it is room temperature)
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup ground golden flax ((or additional almond flour))
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp butter (softened)
  • 1 clove garlic (crushed (I press through a garlic press))
  • 1 tsp herbes de provence ((or any combination of dried herbs))
  • pinch sea salt

Instruction

  • Preheat oven to 400. Combine butter, crushed garlic, and herbs. Set Aside. Grease a small baking tray or baking stone with olive oil.
  • Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 3o more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg, flours, baking powder, and salt. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
  • Press into a big rectangle on the baking stone (it helps to wet your hands). Poke holes with your finger every inch or two. Spread on the herb butter. Sprinkle a little sea salt on the focaccia and drizzle with a bit of olive oil. Bake for 20-25 minutes or until golden brown. Serve warm.