Tuesday, August 9, 2011

Focaccia Bread

Meatball FocacciaOne of my favorite dishes from my high-carb days was a focaccia bread. I've been working on a low-carb version and I'm pretty excited about how well it has turned out. This recipe could also make a nice thick-crust pizza, though if I'd be covering it with cheese, I would leave off the oil and probably cut the Romano by about half.

⅓ c peanut butter (3 oz)
⅓ c almond butter (3 oz)
4 eggs
2 t baking powder
1½ c grated Romano cheese (3 oz)
1 c finely shredded mozzarella cheese (4 oz)
1 T olive oil
1 t oregano
½ t thyme
  1. Beat together butters, eggs, baking powder, and cheeses until well blended.
  2. Spread batter over a parchment-lined baking sheet until it is ¼- to ½-in thick.
  3. Drizzle with oil and sprinkle herbs over top of bread.
  4. Bake at 350°F for 30-35 min or until golden.
  5. Add toppings, if desired, and broil for 4-6 minutes.
Nutrition Facts
Serving Size 1 slice (plain)
Serving per Recipe 8
Amount per Serving
Calories 260
Total Fat 21.1 g
  Saturated Fat 5.8 g
  Polyunsaturated Fat 3.8 g
  Monounsaturated Fat 10..2 g
Cholesterol 115 mg
Sodium 410 mg
Potassium 208 mg
Total Carbohydrates 5.5 g
  Dietary Fiber 2.2 g
  Sugars 1.2 g
Protein 14.5 g

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