Ingredients

The following ingredients have 4 Servings
  • 100 g tepid (lukewarm) water ((not hot))
  • 1 tsp inulin prebiotic fibre powder
  • 10 g dried active yeast
  • 100g almond flour
  • 2 TB arrowroot powder ((16g / 0.6oz))
  • 1 tsp baking powder
  • pinch salt
  • 1 egg
  • 1 egg white
  • 1 1/2 TB psyllium husk powder
  • 2 large sprigs fresh rosemary (needles picked)
  • 2 TB olive oil
  • 2 cloves garlic (peeled and crushed )
  • sea salt flakes

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a square baking dish with parchment paper (my dish was approx. 16 x 16cm)
  • Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin.
  • Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
  • In the meantime, combine the almond flour, arrowroot powder, baking powder and a generous pinch of salt in a large bowl. In a separate bowl, whisk the egg and egg white together. (Don't discard the egg yolk: keep it in the fridge to add to scrambled eggs tomorrow for additional richness).
  • After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
  • Transfer your almond flour mixture to a small food processor (food chopper). Add the whisked egg and blitz well to combine.
  • Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine.
  • Lastly, add the psyllium husk powder (and its important that the psyllium is added right at the end). Blitz well.
  • The psyllium will stiffen the mixture quite quickly, so immediately transfer the mixture into the prepared dish. Use a small silicon spatula to smooth over the surface, then use clean fingers to create holes.Bake in the oven for 15 minutes.
  • While the focaccia is in the oven, pick the needles off the rosemary sprigs and chop very finely. Place into a small bowl and pour in the olive oil. Use a garlic press to crush the garlic cloves into the mixture and have it ready along with a pastry brush.
  • After 15 minutes, remove the dish from the oven and reduce the temperature to 150°C (fan oven). This is 160°C for conventional ovens (or 340°F). Generously brush the garlic and herb oil all over the surface of the partially cooked focaccia. Scatter over the salt flakes.Cover with a sheet of tin foil and poke a few small holes in the foil. I do this because I do not want the garlic or the rosemary to burn too much. Return to the oven for 20 minutes. You can always check if the inside is cooked by inserting a cake tester or toothpick (it should come out clean).
  • Remove and leave to cool for a minute or two before slicing into 12 even-sized pieces. (Of course, you can cut them as you wish, but the macros are calculated on 12 pieces, approx. 30g each.)
  • We love to dip it in a little plate drizzled with olive oil and balsamic vinegar: LUSH!