Chēbē Bacon Focaccia Spiral: A true piece of food art! Easy to make and knock-your-socks-off gorgeous! And, because it’s Chēbē, it’s gluten and grain free… naturally. And, just substitute the mike and cheese with dairy-free versions to make it Paleo!
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- 1 pkg (7.5 oz) Chebe Focaccia or other savory Chebe mix
- 2 large eggs room temperature
- 4 Tbsp milk or milk substitute
- 2 Tbsp oil
- 3 oz Parmesan cheese shredded (may use dairy-free cheese)
- 8-9 strips cooked bacon
- Egg wash (1 egg + 2 Tbsp water, mixed well)
- 1-2 Tbsp fresh herbs, minced (e.g. oregano, thyme, chives)
Preheat oven to 375F
Prepare egg wash and set aside. (Wisk one egg together with 2 Tbsp water or milk).
Prepare mix according to package instructions to make a dough ball, smooth and rounded.
Separate the dough ball into 8 equal pieces.
With the first piece of dough, roll it into a breadstick about 8 – 9” long.
On a baking pan, loosely coil the breadstick around a slice of bacon (bacon on the inside of the coil). Roll the next piece of dough into a similar breadstick and attach it to the end of the first breadstick by pinching the ends together. Continue the process while inserting the second strip of bacon along the inner coil. Continue with the other breadsticks and bacon until the spiral is complete. (Remember to keep it loosely coiled as it will expand during baking.)
Generously brush the egg wash over the spiral, then sprinkle the herbs evenly over its surface.
Bake for 25 to 30 minutes. Keep an eye on it near the end of the baking.
Allow to cool about 10 minutes, and then slice it up to serve.
Makes 1, 8 to 9” diameter Focaccia spiral.
Prosciutto ham may be used in place of bacon.
Recipe adapted from Pillsbury.
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes: