Our Revenge Almond Focaccia is delicious fresh from the oven or toasted, slathered with your favourite spread, dipped in olive oil or whatever is your vice.
Sliced thinly, brushed with a little olive oil and baked in the oven until crisp and it becomes delicious crostini. Allowed to dry out a little and crumbed in the food processor and you have tasty gluten-free breadcrumbs.
You can change the flavour profile by adding different toppings before it goes into the oven such as chilli flakes, nigella seeds, sesame seeds, oregano, halved cherry tomatoes or garlic.
And it freezes well.
Rosie
REVENGE ALMOND FOCACCIA
180 gm ground unblanched almonds
60 gm tapioca flour
65 gm cornflour
2 teaspoons baking powder
½ teaspoon guar gum
1 teaspoon sea salt
5 eggs
80 ml mild olive oil
80 ml cider vinegar
20 rosemary sprigs, or other topping
extra sea salt
Preheat oven to 180°C. Line an 18cm x 26cm shallow pan with baking paper.
Combine the dry ingredients. Combine the eggs, oil and vinegar. Mix the dry and wet ingredients together and pour into the prepared pan.
Push rosemary sprigs at regular intervals into the batter and lightly sprinkle with sea salt.
Bake for 20 minutes and test with a skewer.
Remove the pan from the oven and after 5 minutes, take the focaccia out of the paper. Rest for half an hour on a cooling rack before cutting.