“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
- Rosemary
- A sprinkle of flaky sea salt and black pepper
- Olive oil
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Preheat the oven to 375F. Line a baking pan with parchment paper and lightly grease with 1 tsp of olive oil.
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In a medium mixing bowl combine Chebe Focaccia bread mix, mozzarella, feta, eggs, milk, olive oil, kalamata olives and rosemary.
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Knead with your hands until everything is well incorporated and the mix is smooth, springy and dough like.
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Place dough on baking tray and press out into an oval shape, about 10 inches across at its widest point.
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Using your finger or the back of a spoon, poke 10 or 15 dents in the top of the dough.
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Brush the top of the focaccia with a bit of olive oil and top with lemon rounds, olives, feta, rosemary, salt and pepper.
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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:
