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Focaccia Bread

We love Italian food at our house! Well, I do. Travis not so much. But he does love bread. And we really like homemade bread that is healthy, warm, yummy and cozy. This bread is a yummy oil-free version of Italian focaccia bread - like the kind you find at an Italian restaurant to dip in oil and herbs before you eat. We just dip it in marinara sauce or eat it plain.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 9 people
Course: Appetizer
Cuisine: Italian
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 cup almond milk unsweetened
  • 1 Tbsp Apple cider vinegar
  • 1 1/2 cup whole white wheat flour sifted
  • 1/2 cup oat flour sifted
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 8 cherry tomatoes
  • 2 sprigs fresh rosemary

Method
 

  1. Preheat oven 400 degrees
  2. Mix milk and vinegar. Set aside.
  3. In bowl, mix together all dry ingredients.
  4. Gently stir in milk mixture just until dry ingredients are wet. Don't overstir.
  5. In a 9 inch square pan, drop dough and smooth.
  6. Press in sliced tomatoes and rosemary springs.
  7. Sprinkle with salt as desired.
  8. If you'd like the traditional dimples, press dough with fingertip.
  9. Bake 10-12 minutes.

Notes

For an airier and less dense version, use whole wheat pastry flour, just note it will increase the calorie load.