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I must give credit to Sherrielee on LowCarb Friends for her Artisan Flatbread recipe that I discovered over on Linda Sue’s Recipes site.  I must also give credit to Jennifer Eloff over on her blog, Splendid Low Carbing, for testing her wonderful gluten-free bake mix in this recipe.  Both were my inspiration for this version of flatbread.  It comes out wonderful every time I make it!  My added touch to this recipe is eliminating the bulk of the almond flour (which I’m not that fond of used by itself), and substituting Carbquick.  This brings it closest to flour-based focaccia for me.   This bread has a very nice, soft white bread texture and is delicious right out of the oven with just butter!!  I’ve also toasted it and cut it into bread sticks to serve with soup or salad.  Most often I just use it for sandwich bread, cutting the pan into 12 regular size slices.  If I’m using the pan of bread primarily this way, I usually omit the Italian herbs and garlic powder.  Or just sprinkle those on top of the batter on one end of the pan before baking. You can brush the finished top with olive oil if desired, but I usually do not do this as I find this bread oily enough on its own merits (probably from all the cheese).  This recipe is not suitable until the grains rung of OWL.

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8 oz. cream cheese, softened

4 eggs, beaten

1 cup Jennifer Eloff’s Gluten-Free Bake Mix:

½ c. CarbQuick bake mix (or more of the GF mix above)

2 T. grated Parmesan cheese

¼ tsp. garlic powder

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 c. Monterey Jack cheese, grated

1 tsp. Italian seasoning (mixture of oregano, basil, rosemary)

DIRECTIONS:  Preheat oven to 350º. Soften cream cheese in a medium bowl and beat in the eggs.  Add Parmesan and jack cheese and stir well.  Now add in all dry ingredients and stir until well blended.  Dip batter onto cut-to-fit parchment lined 12½x17½” sheet pan and using a rubber spatula, spread to the edges carefully, trying to avoid holes or any thin spots.  Fairly uniform thickness is desired.      Pop into 350º oven for 25 minutes or until golden brown.  Remove and cut into 12 equal slices.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

185 calories

16 g  fat

6.26 g  carbs, 3.66 g fiber, 3.1 NET CARBS

10.31 g. protein

201 mg sodium

23 comments on “Focaccia

  1. I was wondering can I use a normal baking mix like bisquick. I am not on low carb or gluten free diet but this looks amazing. If I can us bisquick do I leave out baking powder, soda, and salt. I hope I get an answer I would like to make tonight. Thanks Tammy


    • I would bake it exactly as written and just sub in Bisquick for the Carbquick. Both mixes are similar with leavening and fat ingredients, so it should be a 1 for 1 swap. Leave the other ingredients in there.


  2. Wow that is a lot of cream cheese!🙂 Do you think the oily-ness could be cut down by using some flax meal ( like the non-carb-quik GF version you posted in 2013?) and reducing eggs or cream cheese?


    • Trust me, this bread isn’t the slightest bit oily. I’m afraid if you change the ingredients on this you won’t end up with the same bread. Of course, you can always try any subs you prefer, but I wouldn’t think flax would keep this the uniquely non-flax tasting bread it has become famous on my low-carb forums for being. It was to avoid the taste of flax (which I’m not fond of) that gave birth to this recipe.


  3. I’ve been looking for a low carb bread to make, and this sounds great. When you use this bread for a sandwich, do you take one of the 12 pieces and slice it in half to make two bread-size slices or just use two of the thicker slices? At 185 calories for each slice, I was just curious.


    • I slice a 1/12th batch slice in half laterally to make it two thin pieces. First time I baked it, I tried using two 1/12 slices for a sandwich and it was just too much for me to finish. Only time I’ll maybe use two pieces is when I use it to make a stromboli, which is so salty with all the salami and cheese the bread tones the sodium down.🙂 But then I can’t finish a whole stromboli sandwich by myself. 🙂


    • Teresa, mine are all 12½” x 17½”. I’ll add that in the recipe so nobody else wonders. Thanks so much for bringing that omission to my attention. I consider that size sheet pan standard nowadays. But I have seen slightly smaller ones. 🙂


  4. Someone actually wants to market the bake mix for me, but I mean why sell it, when someone can make it in their kitchen for less? – not sure if the convenience factor warrants it? He (low-carb internet store) was going to sell it for me in exchange for advertising. Thanks for the compliment. The GF Bake Mix helps baked goods taste more like what we are used to. I prefer it now to the Splendid Low-Carb Bake Mix mainly because DH can’t have gluten.

    I’m really excited that you are exploring the bake mix and I hope you will veer more and more into the gluten-free (and, of course, low-carb) arena in time. You have awesome talent and people love you – I can tell.


    • I think subconsciously I AM slowly moving towards a grain/gluten free and more Paleo way of eating. Giving up bread is much easier for me than dairy, however, I have to admit. I mostly get out your mix and my CQ to make the desserts and baked goods for my husband. He’s so stubborn and just not willing (most likely ever) to totally give up his breads and goodies. Though I haven’t seen him eat a real doughnut or real sweetroll in probably over a year. I’m proud of him for giving up that much even. He at least tastes and willingly eats most of my low-carb cakes, muffins and pastries. And I see that as a step in the right direction. He’s not losing tons of weight, but I know he’s healthier for eating what I am cooking him now. Takes my husband YEARS to change, anything. He hates change. But I’m workin’ on it. 🙂


    • You’re makin’ me blush, Jen. “You have awesome talent and people love you – I can tell.” Right back at you, my friend. Your site has been recommended to me so many times for bake mix help and baking recipes and tips. You can bake circles around me! But I think cooks tend to excel at what they enjoy most and I’ve always been one who enjoyed the main meal more than dessert, even when I was younger. For me, I eagerly skipped dessert for another helping of the main dish or mashed potatoes. 🙂


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