Stuffed Focaccia

Stuffed Focaccia

Stuffed Focaccia

I wanted something Italian tonight, but not pizza and not pasta.  So I decided to try a stuffed focaccia.  GOOD decision, as this came out VERY good!  Possible variation, add a few sliced black olives, but I didn’t have any on hand.

Before Cutting

Before Cutting

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This recipe is only suitable for Paleo if you use a plan suitable bread.

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1 lb. lean ground beef (I used grass-fed for its stronger flavor)

½ tsp. total Italian Spice blend

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded white mild cheese (I used a combo of Monterey Jack & Mozzarella)

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in another 1 T. warm water (optional, for flavor)

FILLING:  6 oz. sliced mozzarella cheese + 1/4 tsp. Italian Spice Blend

TIP:  If you are not gluten-free, I find 1 T. oat fiber added improves this bread’s texture greatly.  But remember, oat fiber is NOT 100% gluten-free.

DIRECTIONS:  Preheat oven to 350º.  Brown the beef in a skillet.  Add half of the Italian Spice and a dash garlic powder if you like.  Stir well, remove from heat and set aside.

Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line an 8 x 11 pan (I used metal) with parchment paper or silicone sheet.  Spoon up around 1/2 of the batter onto the paper and spread to a thin layer with a fork. Batter will be about ¼” thick.

Drain meat of any excess grease and spread evenly on bottom layer of batter.  Place the sliced mozzarella cheese on next.  Sprinkle with the rest of the Italian Spice blend.  Dot with the remaining batter, spreading with a fork as best as you can, but it doesn’t have to be perfect coverage.  as it will spread out a bit during baking.  Pop into 350º oven and bake for about 20 minutes or until dry to the touch in the center and lightly browned.  Cool 3-4 minutes and cut into 6 equal portions.  Lift carefully with spatula, avoiding parchment on bottom and serve with a nice green salad on the side.  Store leftovers covered in the pan or in a plastic bag in your refrigerator.

NUTRITIONAL INFO:   Makes 6 large slices, each contains:

487 calories

37 g  fat

5.61 g carbs, 2.43 g fiber, 3.18 g NET CARBS

36.3 g protein

558 mg sodium


10 thoughts on “Stuffed Focaccia

  1. Love this recipe! I am about 2-3 T. short of golden flax meal. Is there something I can add to make up for this shortfall?

    1. If you’re planning to cook it tonight, I just don’t know if using that volume of almond flour and whey protein will come out a nice bread texture, Margery. I can’t possibly know having never cooked it any way. Flax renders a soft bread; whey and almond flour not as soft. You can try, but at you own risk. It might work though. Or if you have a low-carb bake mix, THAT might be a better sub……..but that will change all the carb/nutrition numbers up.

      1. Thanks for such a quick response, Peggy. You are always so responsive to your followers.

        I ended up adding 1 1/2 T. psyllium husk and 2 T. more almond flour to get to 1/4 c. golden flax meal. I admit, I had no idea what I was doing, but it was acceptable.

      2. I do try to be responsive and quick with replies since some folks are literally about to cook an item when they ask their question. Glad it came out OK, Margery. Now add flax meal to your shopping list, girl, so you can do it up right next time. 🙂 I hope you liked the taste, even if the texture came out wrong. Psyllium husk can make stuff chewy, but that might not be such a problem in this particular recipe.

  2. This sounds delicious! I’ve already made out my shopping list to make this. I wanted to make sure the yeast you are talking about is the yeast you use for making bread and not another type like brewer’s yeast or ‘nutritional yeast’ that I have heard of. Thanks for the great recipes!

  3. Hi Peggy. Bread. BIG weakness for me, and this looks delicious! I’m thinking that since the oat fiber is mostly all fiber, the carbs won’t change, but how about the calories? Can’t wait to try this one as well. Thank you.

  4. Hey Peggy, what is the crust/bread texture like ? I haven’t used this particular combination as yet. I will be adding the oat fiber, for reference. I use it in other low carb breads I bake. Could you compare it to anything that might be familiar ? It looks good, that’s for sure 🙂

    1. It’s somewhere between cake-like and yeast bread-like. Hard to describe. I use it not-filled applications all the time. But this filling is so generous, we did need to eat it with a fork on a plate. If you’re wanting to pick up with hands, you might want to reduce the meat and cheese a bit, making it thinner and more hand manageable. 🙂

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