Sometimes recipes or dishes just pop in my head. Yesterday I was walking towards Java Haute ready to dig into some IGOLU lessons, still high from the excitement of the new bake case at work. Then my mind drifts to the almond meal in my freezer. The slew of bacon waiting just below it in my fridge. Hmm….. What if I made breadsticks? What if I stuffed them. I hit up Pinterst for some refined inspiration. Focaccia! It is like I was destined to make and share this with you today. Earlier this week our chef at work, Zac was asking if I’d ever made focaccia. My response: No, I no what you’re talking about, but I’ve never went there.
Well yesterday I went there and here is my lovely, freaking delicious results. I hope you enjoy them too!
- 1 cup warm water
- 3 tbsp coconut sugar
- 1 tsp salt
- 1/4 cup coconut oil
- 5 cups almond flour
- 1 cup flaxmeal
- 2 1/2 tsp yeast
- 10 slices of bacon, cooked
- 1 egg, beaten
- 1 slice cooked bacon, finely chopped
Let’s Make it Happen:
Let’s tackle those breadsticks first. In a glass measuring cup stir warm water, 1 tsp of sugar and yeast. Allow it to rest for 10 minutes.
Add the remaining ingredients. Knead. Knead. Knead. And need some more. Let it hang out in a bowl for an hour or so, with a damp cloth over the top.
Punch the dough down. Divide into 12 breadsticks. Roll those babies out. Place on a greased cookie sheet, maybe spray the tops while you’re at it. Let them hang out for another hour.
Preheat oven to 375
Assemble. Coil the breadsticks and bacon into a spring pan. Brush with egg. Sprinkle with chopped bacon and oregano. Bake for 25 minutes or until the edges are a deep brown color.