Watercress & Sun-Dried Tomato Focaccia

This focaccia is a delicious and healthy alternative to traditional bread. It's made with almond flour and coconut flour, which are both gluten-free and high in fiber. The watercress and sun-dried tomatoes add a pop of flavor and color, and the olive oil makes the focaccia moist and tender.

Focaccia is a flatbread that originated in Italy. It's typically made with white flour, water, yeast, and olive oil. Focaccia can be topped with a variety of ingredients, such as herbs, vegetables, cheese, and meat. This recipe for watercress and sun-dried tomato focaccia is a bit of a twist on the classic. I've used almond flour and coconut flour instead of white flour, and I've added watercress and sun-dried tomatoes for flavor. The result is a focaccia that's both delicious and healthy.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup almond flour
• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 cup watercress, finely chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olive oil, plus more for greasing
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the almond flour, coconut flour, baking soda, watercress, sun-dried tomatoes, olive oil, nutritional yeast, salt, and pepper.
3. Mix until a dough forms.
4. Press the dough into a well-greased 8x8 inch baking pan.
5. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Let cool before slicing and serving.

Why It Works

• Almond flour and coconut flour are both gluten-free and high in fiber.
• Watercress is a leafy green that's high in vitamins and minerals.
• Sun-dried tomatoes add a pop of flavor and color.
• Olive oil makes the focaccia moist and tender.