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Old 10-10-2011, 06:21 PM   #1
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Foccacia Sheet Bread

This is sort of a combination of Sherrielee's Artisan Flatbread, Jen Eloff's Focaccia, and a couple tweaks. This version is most "flour like" for me. This one bakes consistently the same each time I make it. My favorite way to eat it is hot out of the oven with butter! Makes great stromboli sandwiches, too!
Full recipe is here: Foccacia Sheet Bread « Buttoni's Low Carb Recipes

FYI: I made a sausage and mushroom pizza out of 6 slices of this last night and I didn't it was so great used that way, which really surprised me actually. I was expecting it to be a great pizza and it was only OK. We had to use a fork to eat the pizza as the bottom never got crisp despit the fact I baked it for a full 30 minutes at 350º. Maybe 450 would have been better, but my toppings tend to overbrown when I do pizza in that hot an oven. But the pizza's flavor with this bread was great!! Maybe if I'd used my pizza pan with the little holes in it it would have crisped up, but I just used a sheet pan the exact size of the 6 slices of bread.

Last edited by buttoni; 10-10-2011 at 06:22 PM..
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Old 10-12-2011, 05:24 PM   #2
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I think this looks incredible. Thanks.
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Old 10-12-2011, 05:29 PM   #3
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I agree with Esther! Thanks from me, too!
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Old 10-12-2011, 05:55 PM   #4
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Yum!! looks wonderful, thanx for sharing
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Old 10-13-2011, 07:02 AM   #5
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Looks wonderful, Peggy! I like more bread-like too; just need to stay away from gluten these days on account of DH.
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Old 10-13-2011, 07:42 AM   #6
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Thank you, Ester, Elaine and TRmx. I think you folks will like this one. It has replaced my flax bread recipe as a go-to bread recipe for me. Thanks for being my inspiration on this one, Jen.
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Old 10-13-2011, 01:55 PM   #7
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Great pic, buttoni! I really enjoy your website. Thank you!

Since I don't use Carbquik anymore, can I just use Jennifer's bake mix? Her bake mixes are the only ones I use.
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Old 10-13-2011, 02:11 PM   #8
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Really, Pam. Aaaw, thank you, that's really nice. I would never have known if it were not for Peggy. Gotta love Peggy experimenting with my bake mix.
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Old 10-13-2011, 02:14 PM   #9
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Thank you, Pam. Glad you're enjoying the recipes on my site. I'm sure using all Jennifer's mix will work fine or using a blend of her mix with almond flour as she did in the recipe I varied to make mine, or a mixture of mostly her mix (say 1¼ c. + 1/4 c. of something else like Resistant Wheat Starch or unflavored whey protein maybe?

Last edited by buttoni; 10-13-2011 at 02:16 PM..
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Old 10-17-2011, 01:02 PM   #10
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Really, Pam. Aaaw, thank you, that's really nice. I would never have known if it were not for Peggy. Gotta love Peggy experimenting with my bake mix.
You're welcome, Jennifer. You make our lives much easier with your bake mixes......not to mention all your other creations.

How is your cookbook coming along?
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Old 10-17-2011, 01:08 PM   #11
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Originally Posted by buttoni View Post
Thank you, Pam. Glad you're enjoying the recipes on my site. I'm sure using all Jennifer's mix will work fine or using a blend of her mix with almond flour as she did in the recipe I varied to make mine, or a mixture of mostly her mix (say 1¼ c. + 1/4 c. of something else like Resistant Wheat Starch or unflavored whey protein maybe?
Thanks, buttoni! When I try this recipe, I'll use the portions of Jennifer's mix/protein powder as you suggested.
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Old 10-17-2011, 05:38 PM   #12
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Would Carbolose work for the CarbQuick?
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Old 10-18-2011, 08:46 AM   #13
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It should, TBipp, but I'd increase the BP and BS leavening agents a tiny bit, as CQ has leavening in it and Carbalose doesn't. Your final product may come out a bit different and your carbs will probably go up a bit as Carbalose doesn't have the fiber deduction you get with CQ.

Last edited by buttoni; 10-18-2011 at 08:47 AM..
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Old 10-18-2011, 06:06 PM   #14
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Thanks Buttoni. I am looking forward to trying this.

Although off topic, a big thank you for your wonderful individual orange cake. I enjoyed it this a.m. for breakfast. It was a nice sub for Pillsbury orange rolls which I have dearly loved for decades. I have not had one since May when I started low carbing. It hit the spot and it is great to have another choice for breakfast.
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Old 10-19-2011, 09:51 AM   #15
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Thank you TBipp. We like that one a lot, too.
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Old 10-21-2011, 10:18 AM   #16
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Butonni, can this be made into garlic bread?
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Old 10-21-2011, 12:59 PM   #17
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You bet it can, Julie! What I do is brush the top with melted butter, sprinkle with garlic powder (or fresh garlic if you prefer), optional sprinkle of Parmesan and pop in the oven a few minutes. It's quite good that way. Sometimes I'll then cut it into break sticks.
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Old 11-02-2011, 01:44 PM   #18
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I'm trying this tonight to use as "bread" for my burger. I was wondering if any of you used this recipe in muffin top pans or even dropped them on a parchment lined cookie sheet like biscuits?
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Old 11-02-2011, 02:26 PM   #19
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OK, I am going to rename this DANGER Bread.......it is so good. I used Buttoni's recipe but in place of the Carbalose flour I used almond flour. Thanks for sharing this great recipe.
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Old 11-02-2011, 04:36 PM   #20
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Looks like the almond flour worked fine, Linny. Mmmm.
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Old 11-03-2011, 05:08 AM   #21
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Yes it worked perfectly Buttoni. Do you know if I can freeze this bread?
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Old 11-03-2011, 06:22 AM   #22
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I used to make Sherrilee's artisan bread a lot and had forgotten about it. I sometimes added Splenda, cinnamon, nuts and took a handful of raisins and cut them into little pieces and enjoyed this cinnamon-raisin bread with my coffee in the mornings. When I made it sweet like this I omitted the parmesan cheese (and of course, the seasonings) and used mozarella cheese as I didn't want much cheese flavor. Either way - savory or sweet- it's a winner. Oh, and by the way, I did freeze it with great results.
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Old 11-03-2011, 06:43 AM   #23
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Oh, and by the way, I did freeze it with great results.
THANK YOU Grace
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Old 11-03-2011, 11:05 AM   #24
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I'm not fond of freezing bread or baked goods at all, so I haven't tried. I store my sheet bread cut into squares in a gallon ziploc at the bottom of the refrigerator. Keeps marvelously and I've never had a piece mold yet, and I'm the only person who eats it. My husband is still eating evil bakery breads.

Last edited by buttoni; 11-03-2011 at 11:07 AM..
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Old 11-03-2011, 11:11 AM   #25
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I'm not fond of freezing bread or baked goods at all, so I haven't tried. I store my sheet bread cut into squares in a gallon ziploc at the bottom of the refrigerator. Keeps marvelously and I've never had a piece mold yet, and I'm the only person who eats it. My husband is still eating evil bakery breads.
OK, that helps too. I know if I don't put it away, I will eat it all in a few days (lol). I toasted 2 squares this morning and had with melted butter. It wasn't as good that way as it was with my grilled burger last night. Makes perfect bread for sandwiches!!!
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Old 11-03-2011, 11:17 AM   #26
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I like it as garlic bread when we do Italian and also use for dipping it when I fix my cauliflower hummus and tabouleh salad for lunch.
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Old 11-03-2011, 11:27 AM   #27
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My burger on the foccacia bread last night
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Last edited by Linny; 11-03-2011 at 11:28 AM..
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Old 11-04-2011, 12:38 PM   #28
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This looks wonderful!

(love your blog!!!)
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Old 11-08-2011, 05:31 PM   #29
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Thank you Sweeteater. Hope you like it!
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Old 12-22-2012, 08:26 AM   #30
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Making this tonight to test it our for Christmas day-- and I am off to check out your bolg! Thanks for the recipe.
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