Gluten-free Focaccia

Do you remember my dairy-free grain-free Ooey Gooey Butter Cake? It got me thinking that a variation of that cake would also make a great quick bread that the kids could make all by themselves. So we modified the recipe and turned it into a yummy little gluten-free focaccia. Now the girls can say that they make their own bread—which they think is pretty cool!

We love adding kalamata olives and Italian seasoning to this quick bread, but ask your kids what they would like to add. It’s amazing how much more likely my kids are to eat something if they 1) made it themselves, and 2) got to choose some of the ingredients.

This bread would also be nice with sundried tomatoes, roasted garlic, pepperoni, or green onions. We haven’t tried it yet, but I think it could become a sweet bread with cinnamon, raisins, and nuts.

One of the hardest things for some people (myself included!) about letting the kids do the cooking is allowing them to make a mess. Here is my advice: get all the ingredients they need help with ready to go (like chopping or cooking on the stove). Then take a step back and let them do all the measuring and mixing. Don’t hover. Don’t stress.

This recipe doesn’t require much, if any, preparation on my part. All the kids have to do is measure out the ingredients, combine, and shape the dough. Something I could do myself in less than five minutes. But I let them take as long as they need, and just sit down and have a nice little break.

When they’re finished I put the bread into the oven and let the kids set the timer. Then they clean up before running off to play while they wait. They get so excited once they can smell the bread baking. While it’s still warm they like to dip the bread into olive oil. That’s how I like to eat it too.

♥, Kelly

P.S. I’m going to be doing a bunch of baking mix giveaways right before they hit the market! Many will be given away randomly to my newsletter subscribers! Sign up now so you don’t miss it!

Gluten-free Focaccia

Dry Ingredients

3/4 cup almond flour or cashew flour (Trader Joe’s often caries cashew flour)
1/4 cup coconut flour
1 tbsp psyllium husk powder
1/2 teaspoon Italian seasoning
1/4 teaspoon baking soda
1/4 teaspoon sea salt

Wet Ingredients

2 tablespoons avocado oil (or other fat)
1/2 cup chopped kalamata olives
2 tablesoons finely chopped red onions (optional)
1/4 cup plus 2 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar (with the mother)

Directions

1. Set the oven to 400F
2. Whisk dry ingredients in a mixing bowl.
3. Add the wet ingredients and combine with a large spoon.
4. Using your hands, roll the dough into one big ball.
5. Place the ball of dough onto a cookie sheet lined with unbleached parchment paper.
6. Using your hands, shape the dough into a flat circle about 5 inches wide. (It won’t change shape in the oven.)
7. Bake for about 20 minutes. It will continue cooking slightly after it comes out of the oven.