We think that our focaccia topped with rosemary, Spanish onions and olives will disappear faster than you can pop a Christmas cracker.
Caren
REVENGE ALMOND FOCACCIA WITH ROSEMARY AND OLIVES
Serves 8
180 gm ground blanched almonds
60 gm tapioca flour
65 gm cornflour
2 teaspoons baking powder
1 teaspoon psyllium husks
1 teaspoon sea salt
5 eggs
80 ml mild olive oil
80 ml white wine vinegar
½ Spanish onion, finely sliced
20 fresh rosemary sprigs
½ cup black olives pitted and roughly cut
Extra sea salt
Preheat the oven to 180°C.
Loosely line an 18cm x 26 cm shallow pan or a round cake tin with baking paper.
Combine the dry ingredients.
Combine the eggs, oil and vinegar.
Mix the dry and wet ingredients together.
Pour the mix into the pan.
Scatter the onion and olives over the focaccia. Push the rosemary sprigs at regular intervals into the batter and lightly sprinkle with sea salt.
Bake for 20 minutes or until a testing skewer comes out clean.
Remove the pan from the oven and after 5 minutes lift the focaccia out of the pan by the paper. Remove the paper and rest for half an hour on a cake rack before cutting.
You can change the flavour profile by adding different toppings such as chilli flakes, nigella seeds, sesame seeds, oregano and garlic.