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!
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!
Once your cauliflower is dealt with, throw it into a large mixing bowl along with the rest of the dry ingredients.
Mix the dry ingredients with a large whisk until well combined.
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.
Mix delicately with a rubber spatula to combine.
Pour the batter onto a baking sheet that’s been greased and lined with parchment paper and spread it as evenly as possible.
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.
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!
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!
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!
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.
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…
- 350g (3/4lb) cauliflower, grated
- 1-1/2 cup almond flour
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 1 tbsp chopped fresh rosemary
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp Himalayan salt
- ¼ cup extra virgin olive oil, divided
- ¼ cup sliced green olives
- 1 tbsp chopped fresh rosemary
- Preheat the oven to 425F. Grease and line a 9" x 13" rimmed baking sheet with parchment paper
- Use a box grater or the grater disc of your food processor to grate the cauliflower.
- 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.
- 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.
- In a separate bowl, add all the ingredients listed under "Wet Ingredients" and again, whisk until well combined and slightly frothy.
- 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.
- 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.
- 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
- Let the bread cool for 10-15 minutes (if you can!) and then cut it into 12 pieces.