Focaccia Bread

I was dubious. I was wrong. And while nothing can truly compare to a gluten-FULL, delicious, warm, fresh focaccia from that little hole in the wall bakery in Grand Central Terminal right by the exit to 42nd street, this recipe has taken gluten free living to a new place for us. And for the time being, I'll try to remember to take one of the other exits out of Grand Central, so that I can't even smell the original.

This recipe is taken from Recipes for the Specific Carbohydrate Diet

Bread

2 cups almond flour

7 oz dry curd cottage cheese (sometimes called California style - isnt everything...)

1 teasp. baking soda

1/4 teasp. salt

1/2 teasp. coarse black pepper

1/2 cup grated cheddar cheese

3 eggs

3 Tablespoons butter, melted

2 scallion sprigs, finely sliced

Topping

1/2 teasp. coarse sea salt

1 Tablespoon finely grated cheddar cheese

1 teasp. rosemary

(This last time I made it, I also topped it with sliced tomatoes and fresh basil leaves - as you can see)

Preheat the oven to 375F. Grease a 9 x 13 baking dish.
To make the bread, mix all the ingredients in a food processor or blender until well blended. Remove from the blender and spead out in the baking dish.
Mix all the topping ingredients together and sprinkle on the top of the "dough".

Bake until the edges are brown, 30 to 40 minutes.

Now, are they scallions? chives? green onions? spring onions? Apparently each part of the little plant has a different name. No matter, I just chop up the whole thing and throw it in there (please refer to the title of my blog...). And, in my experience, wait until the whole top is a little brown, not just the edges.

Also, have fun seaching for "dry curd" cottage cheese! I used Friendship's brand, California Style. It looks the same as cottage cheese, just with huge curds. And since it is made with cottage cheese, it is a little spongy...but you can still dip it in Balsamic and Olive Oil...and that is what really counts! : )