It was Saturday night, and I was channelling my inner Nigella. I love Italian food.
If only pasta was as nutritious as broccoli. Sadly not. However, squashetti makes a good healthy substitute. I decided to make spaghetti bolognese and wanted to have some form of bread for dipping. Foccacia is my favourite.
Crispy on the outside and golden with oil, yet spongey in the middle. Delicious!
This recipe was a first time success. I would like to try some new flavour combinations but the basil and black olive worked very well.
Sundried tomatoes or peppers would also be delicious, maybe even some prosciutto. The possibilities are endless!
My top tip for this is to leave the bread to cool from the oven. Drizzle with olive oil and reheat for another 10 minutes, 5 on each side. This allows it to crisp even more and absorb the delicious olive oil.
Makes 6 portions
- 1 1/2 cup ground almond
- 1 x cup coconut milk
- 4 tbsp sliced olives
- Handful of roughly chopped basil
- Salt and Pepper
- 4 tbsp extra virgin olive oil
- 5 eggs
- 2 x tbsp Italian Herb seasoning (sage, thyme, basil, oregano)
- 1 x tsp baking powder
- 1 tsp cider vinegar
Begin my preheating the oven to 180 degrees. In a deep pan baking dish, drizzle olive oil and use a brush to grease the base and edges of the tin. Place in the oven to 5 minutes before you place the mixture into the tin.
In a large mixing bowl. Add the almonds, coconut milk and eggs, follow with the Italian herbs, basil and olives and mix together into a creamy mixture.
Season with salt and pepper and add the 4 tbsp of olive oil.
Finally, add the baking powder and place the cider vinegar on top. This will foam, gently fold this into the mixture.
Leave the foccacia mix for 10 minutes, it should thicken further. Mix again before placing in the oven tin.
As above, place the oven tin in to heat for 5 minutes before you put the mixture in. Place the mixture in and spread evenly, Add a sprinkling of salt and pepper and place in the oven to cook for 35-40 minutes. by heating the oil prior it helps to cripsy the base and edges.
The bread should have a golden top. Remove, from the oven and leave to cool in the tin.
Once cool, section into 6 pieces. To add the extra authenticity to the dish and enhance the flavour, add a drizzle of olive oil to and heat in the oven for 5 minutes on each side. This provides extra crunch!