Focaccia has been around since the time of the ancient Greeks, but today, it is well known as a specialty from Genoa, Italy. The focaccia from that area is made with cheese, much as we make it in our recipe below. We use the traditional rosemary topping, but you can improvise with whatever herbs you fancy. Focaccia is great as a sandwich bread for lunch, as a dipping bread, as an appetizer, or as an afternoon snack purely on its own.
2 cups (220 g) almond flour
7 ounces (200 g) dry curd cottage cheese
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup (60 g) grated Cheddar cheese
3 tablespoons (40 g) butter, melted
2 scallion sprigs, finely sliced
1/2 teaspoon coarse sea salt
1 tablespoon (8 g) finely grated Cheddar cheese
1 teaspoon dried rosemary
Preheat the oven to 375° F (190°C, or gas mark 5). Grease a 9- by 13-inch
(23- by 33-cm) baking dish.
To make the bread, mix together the bread ingredients in a food processor until well blended. Remove from the blender and spread out in the greased baking dish.
To make the topping, combine the topping ingredients and mix well. Sprinkle the topping on the bread.
Place in the oven and bake until the edges brown, 30 to 40 minutes.
Allow to cool and then cut into sandwich squares.
Approximately 20 squares, depending on size