“This is one of my favorite ways to make a really quick focaccia. It’s incredibly easy and they are very tasty, perfectly sized for individual servings and go great with salads and pasta. I even love to pop the leftovers in the toaster and eat them warmed when I’m hungry for a “bread-like” snack.
They’ll make your house smell fabulous while they’re baking (and in the toaster!) They also work very well for party snacks. You can make them even smaller and serve them with a few nice wedges of hard cheese and sauteed mushrooms and onions, or roasted garlic, balsamic, olive oil…pesto…there are a lot of options! They’re also great for road trip food, and even for camping”. –Gluten Free Zen
Recipe and photos by Gluten Free Zen
- 2 packages Chebe Foccacia Mix
- 8 Tbsp water
- 4 eggs, or aquafaba*
- 4 Tbls extra virgin olive oil
- 1 Tbls garlic powder
- 1/2 Tbls oregano
- 1/2 Tbls thyme
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- 2 tsp rosemary, thyme, and oregano
- A generous amount of sea salt
- Mix it all together with a fork and set aside.
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Preheat Oven to 375F
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In a bowl and with a fork, blend the Chebe mix with the garlic powder, oregano and thyme.
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Continue mixing in the water, eggs, and oil.
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Mix for a couple of minutes, then finish off by kneading with your hands until the dough is smooth and well blended. Form into a ball.
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Pinch or cut dough into 14 pieces.
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Pat out each dough piece onto parchment lined baking sheets (2).
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With a pastry brush, generously brush each focaccia with the oil and herb mixture. You will have some leftover which will be used to brush over the top again after baking.
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Bake for 20-30 minutes, until golden brown.
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Remove from oven and brush with remaining oil/herb mixture. Enjoy!
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes:
