Serves – 12 Slider Rolls4 – 4.5”x4.5” Focaccia Squares
Difficulty - Easy
Prep Time – 15 Minutes
Cooking Time –
25 Minutes (Slider Buns)
35 Minutes (Focaccia)
Ingredients:
7 Large Eggs
¼ c. Coconut Flour, sift after measuring
¼ c. Protein Powder, unflavored2 tsp. Baking Powder, GF, AF (aluminum free)
½ tsp Kosher Salt
½ tsp Granulated Garlic Powder
½ tsp Onion Powder
1/2c Cottage Cheese, process until smooth
1 c Mozzarella Cheese, shredded
1 Tbsp Country Dijon Mustard
1/4 tsp. Cream of Tartar
Sesame Seeds (about 1/4tsp per roll and 1Tbsp per Focaccia recipe)
Preheat oven to 325°. Line baking sheet and 9x9 Pyrex pan with parchment paper and set aside.
Grate mozzarella cheese. Blend cottage cheese with a small food processor until smooth.
Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.
Separate egg yolks from white and place into two very clean, oil free pans.
Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)
Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!
Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps are mostly gone. It doesn’t have to be perfect! We all have a few lumps here or there!
Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!
Spoon ½ the mixture in tablespoon size mounds onto a parchment lined baking sheet (12 total). These are kinda small little mounds for the slider buns – think biscuit size!
Now pour/scoop the rest of the batter into a 9x9, parchment lined Pyrex pan and smooth out as much as possible without deflated that batter.
Top both the slider rolls and focaccia bread with sesame seeds or the seed of your choice! Poppy and chia seeds work great too. Add fresh rosemary leaves to the focaccia and give it a dusting of sea salt or Kosher salt.
Bake slider rolls at 325° for 20-25 minutes or until golden brown and done throughout. Rotate the pans between the two racks of your oven at the 15minute mark!
Bake focaccia rolls at 325° for 35-40 minutes or until golden brown and done in the middle (the edges cook quicker).
Remove from oven when each of the batches is done and cool on a wire rack.
Add grated parmesan cheese and a drizzle of EVOO to the top of the focaccia. Once the focaccia is cool, cut into quarters and use each quarter to make your choice of sandwich by splitting square in half, horizontally (relative to the table).
There are so many uses for the Focaccia Bread. My favorite use for focaccia is making Panini or grilled sandwiches. But it works great for a regular non-grilled sandwich too. I really feel like I’m eating something high carb and decadent. I’m cheating in my mind like Jimmy Carter, I guess?
I’ve eaten a fantastic BLT on this focaccia. It also works great as a base for Bruschetta. I like to split the focaccia and spread it with a little butter and toast it, then top with my favorite Bruschetta topping. Or go out on a limb! Try making a savory appetizer - French toast and top it with tomato and onion jam. Yummy!
Why do I only give 3 forks? Cuz of a tendency to taste eggy when over cooked or over-browned that can happen when broiling...and you still can't dance to them!
Top the focaccia bread with grated parmesan cheese and drizzle with olive oil (EVOO is great!).
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2 comments:
could one use block cream cheese instead of mozzarella to lower protein content a bit? I'm petite and my protein limits are very... limiting. T_T
thanks :) I know this already has protein powder... dunno how I can negate that - cheese seemed more obvious sub.
Emma you can try making those changes, absolutely! I think the texture will definitely change, but you might be ok with it? The protein powder and cheese both add to the structure of the bread - making it really bread-like instead of spongy-egg-bread. You know? I would just encourage you to play around with it! Maybe make 1/2 or 1/4 size batches?!!
Let us know how it turns out! Thanks!
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