Focaccia sin gluten

Ingredientes

• 3 cups almond flour
• 2 tsp baking powder
• 1 tsp salt
• 5 large eggs
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 1–2 tsp salt flakes
• 1/2 cup cherry tomatoes
• 1 tbsp fresh rosemary leaves
• 1/4 cup extra virgin olive oil

Preparación

1. 1

   Prep: Preheat oven to 350°F. Prepare a 9x13 inch baking tray with baking paper.

2. 2

   Mix Dry: Add almond flour, baking powder, and salt to a large mixing bowl. Stir to combine.

3. 3

   Add Wet: Beat one egg with a whisk in a small bowl. Add the beaten egg, almond milk, and apple cider vinegar to the flour mixture.

4. 4

   Stir Batter: Stir very well until a smooth batter is formed. Set aside.

5. 5

   Beat Whites: Separate the whites of the four remaining eggs and place them in a medium bowl. Beat the egg whites with an electric mixer until soft peaks form.

6. 6

   Add Whites: Add the beaten egg whites to the dough and slowly stir to incorporate. It will lose a lot of air, but some will remain, making the focaccia very fluffy.

7. 7

   Spread Batter: Place the batter in the prepared baking tray. Spread it evenly. It doesn’t need to go up to the edges as it’ll spread a bit once in the oven.

8. 8

   Mix Oil: In a small bowl, mix the olive oil with rosemary leaves and let it sit for 5 minutes.

9. 9

   Top Batter: Brush the rosemary oil all over the focaccia. Arrange some halved cherry tomatoes and salt flakes on the top.

10. 10

    Bake for 20–25 minutes or until a toothpick inserted comes out clean.

11. 11

    Cool: Let the focaccia cool before serving or transferring to another container.

12. 12

    Store: Keep the leftovers in an airtight container in the fridge for up to 7 days.