Olive and Rosemary Faux’caccia

This Olive and Rosemary Focaccia, or Faux’caccia as I like to call it, ranks pretty high on my list of “bestest” culinary successes.

Quite frankly, when I took it out of the oven, I was genuinely impressed with the way it turned out. It looked so beautiful and perfectly golden, and fluffy and crispy… and the smell that was emanating from it: OH.MY.WORD. This flat bread was absolutely everything I’d hoped it to be when I envisioned it, and then some!

Just like any good bread should, it holds together super well. In fact, it has a consistency that’s very similar to that of the real thing. You can even put this baby in the toaster, and if you slice it in half horizontally, you can use it to make the prettiest little sandwiches.

It knows how to turn breakfast into a very pleasant gustatory experience, too! You need simply toast a slice, then cut it into strips and dip ‘em into your egg yolks! Oh joy…

Last but not least, it makes the most amazing croutons! Just you wait ’til I share my Keto Caesar Salad recipe, then you’ll know exactly what I mean! 

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

As if all that wasn’t reason enough to fall madly in love with this Faux’caccia, it’s got another ace up its sleeve: it’s MUCH easier to make than the real thing!

There’s only this small little detail, though… it does call for cauliflower, which needs to be grated and cooked and then, you guessed it, squeezed dry! Yeah, that part sucks, but sadly, there’s no getting around it.

And you know what? The more I get to do it, the less I despise squeezing water out of things.

Especially when the end result is so very well worth it!

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Once your cauliflower is dealt with, throw it into a large mixing bowl along with the rest of the dry ingredients.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Mix the dry ingredients with a large whisk until well combined.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

In a separate bowl, add all the wet ingredients and again, whisk until well combined and slightly frothy, then pour that over the dry ingredients.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Mix delicately with a rubber spatula to combine.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Pour the batter onto a baking sheet that’s been greased and lined with parchment paper and spread it as evenly as possible.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Garnish with sliced green olives and chopped rosemary, then dribble some beautiful and fragrant extra-virgin olive oil all over its surface.

Place your bread in the oven and bake for 20 minutes or until top becomes the most beautiful shade of golden.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

As soon as the bread comes out of the oven, drizzle the remaining olive oil all over it.

Feel free to go liberally with the oil, your bread will soak it right up!

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Transfer your Focaccia onto a cooling rack and let it cool for at least 15 to 20 minutes… if you have that kind of willpower!

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Slice your Faux’caccia into 12 equal pieces and try your darn best not to eat them all!

You want to save some for later, so you can try toasting it, dipping it in egg yolk and then make sandwiches… and croutons! Ah yes, don’t forget the croutons! You gotta save a couple of slices for that, too!

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

Just look at that texture. Can you imagine how fluffy and crispy and tasty that is? Ah! How I wish you could just reach and grab a piece of this so you could try it for yourself right this minute.

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

I honestly don’t often eat or crave bread anymore, but you can be certain that when I do, I will invariably revert to this recipe.

And chances are, I’ll be craving “bread” slightly more often now that my brain has a freshly created memory of this new deliciousness…

Olive and Rosemary Faux’caccia

Yield: Yields 12 slices

NF based on 1 of 12 slices

Olive and Rosemary Faux’caccia

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 425F. Grease and line a 9" x 13" rimmed baking sheet with parchment paper
  2. Use a box grater or the grater disc of your food processor to grate the cauliflower.
  3. Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 5 minutes on high or until super tender. Let the cauliflower cool for a few minutes until it can be handled safely and then squeeze as much water out of it as you possibly can.
  4. Throw the cauliflower into a bowl, along with the rest of the ingredients listed under "Dry Ingredients". Mix with a large whisk until well combined.
  5. In a separate bowl, add all the ingredients listed under "Wet Ingredients" and again, whisk until well combined and slightly frothy.
  6. Add wet ingredients to dry and mix delicately with a rubber spatula to combine. Pour onto the reserved baking sheet and spread as evenly as possible. Garnish with sliced green olives and chopped rosemary, then drizzle 2 tablespoons of the olive oil.
  7. Place your bread in the oven and immediately lower the temperature to 375F; bake for 20 minutes or until top becomes the most beautiful shade of golden.
  8. As soon as the bread comes out of the oven, dribble the remaining 2 tablespoons of olive oil all over its surface (or more if you want, the bread will soak it right up), then transfer your focaccia onto a cooling rack
  9. Let the bread cool for 10-15 minutes (if you can!) and then cut it into 12 pieces.
http://thehealthyfoodie.com/olive-rosemary-fauxcaccia/

Olive Rosemary Fauxcaccia | thehealthyfoodie.com

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Comments

  1. says

    Well I sure am impressed! It’s not easy to make healthy breads taste good let alone look so gorgeous! The possibilities are endless with this focaccia errr faux’caccia ;} I’m thinking bread crumbs for that salad you were talking about!

  2. Ann says

    Can’t wait to try this! I really miss artisan bread but with recipes like this who needs it! For the croutons do you let the bread go stale or do you make them right away? Do you put the chopped up pieces back in the oven? Never tried making my own before so sorry if a silly question.

    • says

      I didn’t let it go stale, Ann, I simply pan-fried it in a generous amount of ghee. Best croutons ever! I’ll be posting the complete instructions when I post the recipe for my Caesar Salad. It shouldn’t take too long…

  3. JK says

    WOW – I just made this. It is fantastic! I am really impressed. (I NEVER ever write comments but I HAD to on this one!!) I have been GF for quite a while now and many. many things come out like cardboard – right into the trash. But NOT this – wow, really, really tasty! Alittle bit of work with the cauliflower but well worth it! Keep up the good create lady, thank you!

    • says

      Thank you so much for leaving this amazing feedback, JK. I take it as a MAJOR compliment! Real glad to hear that my faux’caccia was to your liking, and don’t you worry, I’m not about to stop coming up with new recipes. My brain would never let me… ;)

  4. Lena says

    Hey, I made a lot of your recipes already and most turned out great. I love your site, thank you very much :)
    My fauxcaccia tastes great but it is very moist, I really squeezed that cauliflower and left the bread 10 minutes longer in the oven and it still is very moist?

    • says

      I really don’t know what to tell you, Lena. I would think that either your bread was too thick or your oven temperature is off… A bread this thin should definitely be cooked after spending a half hour in the oven!

  5. Tonya says

    ooh, looks yummy. I crave bread all the time, unfortunately. I wonder if a dehydrator would work to get all the excess water out of the cauliflower?…

  6. Steph says

    Sounds like this would be great with the crockpot “pizza” I’m planning on making Thursday. Been wondering what to serve with it since it’s just tomatoes and toppings, no crust! Thanks!

  7. says

    Ok Sonia, I made this yesterday and while I wasn’t really prepared for the texture, I couldn’t stop eating it. I had minor oven issues so next time I will know how to correct those. I cannot wait to make croutons out of what is left!!
    *Even though I am not supposed to have coconut, I said, “to hell with it, I must make this bread!”
    Thanks for the recipe.

    • says

      What were you not really prepared for texture-wise, Beth? Were you expecting something entirely different? I’m curious!

      I hope the coconut won’t be giving you a hard time (like your oven apparently did…) Fingers crossed! :D

      • says

        It was more “wet” than I expected. I do believe that was because of my oven though as it never really got golden on the top. So far the coconut has not affected me. I just know I cannot overdo it. :)

      • says

        I find that home ovens sometimes have a hard time handling hotter temperatures. That really is a bummer. This foccacia should definitely not have a wet feeling to it, and it turns the most beautiful shade of golden. Have you ever checked it for accuracy?

  8. says

    Oh yeah, it definitely runs hot. I have a thermometer inside to gauge the temp but I have to guess at what dial temp will give me the right oven temp. This works great for things that are baked at a single temp but with this recipe the temp needed to be turned lower and that caused my oven to cool too much. I turned it back up but didn’t really get the best results.
    I will pay closer attention to determine exactly where the dial needs to be to achieve the right temp and then I will make this again.

  9. says

    Ok, made it again with careful attention paid to the oven temp being right. I also made sure I REALLY squeezed out every drop of liquid out of the cauliflower and guess what? PERFECT!! It is so delicious, thanks Sonia.

  10. debbie says

    Dang! I neglected to grease the parchment paper–hope it does not stick too badly… :(
    I love your recipes Sonia, so easy to follow–even for an inexperienced “cook” like me-and your recipes are so forgiving!

  11. debbie says

    mmm….very good! Although, mine is a wee bit wet-guess I did not squeeze the cauli good enough-will definitely make again!

    • says

      YAY! Real happy to hear, Debbie! So glad this recipe worked out for you and was to your liking. Cauliflower can be tricky to squeeze completely dry. It needs to be squeezed and squeezed and squeezed again. It seems water is always coming back as if by magic! As for greasing the parchment paper, it’s in fact the baking sheet that you want to grease so that the parchment paper adheres to it. Parchment paper in itself is highly “non-stick”. I’ve yet to see something cling to that stuff!

      Anyway, thanks for taking the time to leave such great feedback and thanks for your kind words, too. I greatly appreciate that! You totally rock! :D

  12. Jayne says

    Seeing your recipes and pictures makes me want to try these ‘food changes’ for the very first time! Lover of all things white potato and bread….i have always balked at the cauliflower substitute. This one gives me hope to try it. One question: do you HAVE TO use a microwave to cook the cauliflower? what would be an option for the micro? And, can the cauliflower be cooked and then grated or must it be first grated, then cooked? Thanks…I am actually looking forward to trying! And, I found this one after exploring your offal offerings. ;-)

    • says

      Thanks a bunch for all your kind words, Jayne, I am truly flattered. To answer you question, no you don’t absolutely have to use a microwave, you could also steam the cauliflower, like I did in this post)

      Hope this helps, and please do let me know how the bread turned out if you end up trying it! :)

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