Foccacia Sheet Bread

buttoni · 10-10-2011, 06:21 PM

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.

rosethorns · 10-12-2011, 05:24 PM

I think this looks incredible. Thanks.

jigglenomore · 10-12-2011, 05:29 PM

I agree with Esther! Thanks from me, too!

translationmx · 10-12-2011, 05:55 PM

Yum!! looks wonderful, thanx for sharing

Jennifer Eloff · 10-13-2011, 07:02 AM

Looks wonderful, Peggy!

I like more bread-like too; just need to stay away from gluten these days on account of DH.

buttoni · 10-13-2011, 07:42 AM

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.

Pam · 10-13-2011, 01:55 PM

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.

Jennifer Eloff · 10-13-2011, 02:11 PM

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.

buttoni · 10-13-2011, 02:14 PM

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?

Pam · 10-17-2011, 01:02 PM

Quote:

Originally Posted by Jennifer Eloff

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?

Pam · 10-17-2011, 01:08 PM

Quote:

Originally Posted by buttoni

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.

TBipp · 10-17-2011, 05:38 PM

Would Carbolose work for the CarbQuick?

buttoni · 10-18-2011, 08:46 AM

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.

TBipp · 10-18-2011, 06:06 PM

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.

buttoni · 10-19-2011, 09:51 AM

Thank you TBipp. We like that one a lot, too.

SCOTTSDALEJULIE · 10-21-2011, 10:18 AM

Butonni, can this be made into garlic bread?

buttoni · 10-21-2011, 12:59 PM

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.

Linny · 11-02-2011, 01:44 PM

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?

Linny · 11-02-2011, 02:26 PM

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.

buttoni · 11-02-2011, 04:36 PM

Looks like the almond flour worked fine, Linny. Mmmm.

Linny · 11-03-2011, 05:08 AM

Yes it worked perfectly Buttoni. Do you know if I can freeze this bread?

Grace · 11-03-2011, 06:22 AM

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.

Linny · 11-03-2011, 06:43 AM

Quote:

Originally Posted by Grace

Oh, and by the way, I did freeze it with great results.

THANK YOU Grace

buttoni · 11-03-2011, 11:05 AM

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.

Linny · 11-03-2011, 11:11 AM

Quote:

Originally Posted by buttoni

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!!!

buttoni · 11-03-2011, 11:17 AM

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.

Linny · 11-03-2011, 11:27 AM

My burger on the foccacia bread last night

Sweeteater · 11-04-2011, 12:38 PM

This looks wonderful!

(love your blog!!!)

buttoni · 11-08-2011, 05:31 PM

Thank you Sweeteater. Hope you like it!

stickergoddess · 12-22-2012, 08:26 AM

Making this tonight to test it our for Christmas day-- and I am off to check out your bolg! Thanks for the recipe.

10-10-2011, 06:21 PM	#1
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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..

10-13-2011, 02:14 PM	#9
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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..

10-18-2011, 08:46 AM	#13
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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..

11-03-2011, 11:05 AM	#24
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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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10-12-2011, 05:24 PM	#2
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,515 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I think this looks incredible. Thanks.

10-12-2011, 05:29 PM	#3
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	I agree with Esther! Thanks from me, too!

10-12-2011, 05:55 PM	#4
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	Yum!! looks wonderful, thanx for sharing

10-13-2011, 07:02 AM	#5
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Looks wonderful, Peggy! I like more bread-like too; just need to stay away from gluten these days on account of DH.

10-13-2011, 07:42 AM	#6
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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.

10-13-2011, 01:55 PM	#7
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	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.

10-13-2011, 02:11 PM	#8
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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.

10-17-2011, 05:38 PM	#12
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 471 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	Would Carbolose work for the CarbQuick?

10-18-2011, 06:06 PM	#14
TBipp Senior LCF Member Join Date: Jun 2011 Location: St. Louis, Missouri Posts: 471 Gallery: TBipp Stats: 142/112/120, 5 ft 2 in WOE: Combined low carb Start Date: 05/23/2011	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.

10-19-2011, 09:51 AM	#15
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Thank you TBipp. We like that one a lot, too.

10-21-2011, 10:18 AM	#16
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Butonni, can this be made into garlic bread?

10-21-2011, 12:59 PM	#17
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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.

11-02-2011, 01:44 PM	#18
Linny Very Gabby LCF Member!!! Join Date: Apr 2003 Location: NW PA Posts: 4,803 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	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?

11-02-2011, 04:36 PM	#20
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Looks like the almond flour worked fine, Linny. Mmmm.

11-03-2011, 05:08 AM	#21
Linny Very Gabby LCF Member!!! Join Date: Apr 2003 Location: NW PA Posts: 4,803 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	Yes it worked perfectly Buttoni. Do you know if I can freeze this bread?

11-03-2011, 06:22 AM	#22
Grace Senior LCF Member Join Date: Mar 2002 Location: Southeast Oklahoma Posts: 396 Gallery: Grace	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.

11-03-2011, 11:17 AM	#26
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	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.

11-04-2011, 12:38 PM	#28
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	This looks wonderful! (love your blog!!!)

11-08-2011, 05:31 PM	#29
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,308 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Thank you Sweeteater. Hope you like it!

12-22-2012, 08:26 AM	#30
stickergoddess Senior LCF Member Join Date: Jan 2007 Location: Southern California Posts: 273 Gallery: stickergoddess Stats: 182/154/140 WOE: low carb Start Date: restart 11/03/2012	Making this tonight to test it our for Christmas day-- and I am off to check out your bolg! Thanks for the recipe.