“If you wanted to use this for sandwiches, I could see it being delicious with Italian meats, vinegar and spices. That being said, it’s packed with flavor on its own and I enjoyed it dipped in a bit of olive oil with a glass of red wine. I will warn you, it is incredibly addictive and it didn’t last 24 hours in our apartment before we finished the whole loaf (there are only 2 of us).” – Christina (I Don’t Eat No Wheat)
Recipe and photos by I Don’t Eat No Wheat
- 1 package (7.5 oz) Chēbē Focaccia Bread mix
- 1/2 cup shredded mozzarella
- 1/2 cup crumbled feta
- 2 large eggs
- 4 Tbsp milk or milk substitute
- 2 Tbsp olive oil
- 1/2 cup pitted kalamata olives, diced
- 1 Tbsp fresh rosemary, minced
- Thinly sliced lemon rounds
- A few extra olives
- A sprinkle of flaky sea salt and black pepper
- Olive oil
Preheat the oven to 375F. Line a baking pan with parchment paper and lightly grease with 1 tsp of olive oil.
In a medium mixing bowl combine Chebe Focaccia bread mix, mozzarella, feta, eggs, milk, olive oil, kalamata olives and rosemary.
Knead with your hands until everything is well incorporated and the mix is smooth, springy and dough like.
Place dough on baking tray and press out into an oval shape, about 10 inches across at its widest point.
Using your finger or the back of a spoon, poke 10 or 15 dents in the top of the dough.
Brush the top of the focaccia with a bit of olive oil and top with lemon rounds, olives, feta, rosemary, salt and pepper.
Bake for 40 – 45 minutes, let cool slightly and enjoy!
Recipe by I Don’t Eat No Wheat
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes: