“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.
Preheat Oven to 375F
In a bowl and with a fork, blend the Chebe mix with the garlic powder, oregano and thyme.
Continue mixing in the water, eggs, and oil.
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.
Pinch or cut dough into 14 pieces.
Pat out each dough piece onto parchment lined baking sheets (2).
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.
Bake for 20-30 minutes, until golden brown.
Remove from oven and brush with remaining oil/herb mixture. Enjoy!
*For an egg-free version, use 12 Tbsp aquafaba.
Recipe by Gluten Free Zen
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes: