Candida Friendly Italian Focaccia Bread Recipe
Great Day Attainers!
Today I’m SO excited to share this recipe with you! I know so many people that absolutely crave bread and it’s so challenging to find a good bread on the Candida lifestyle!
Well, not anymore 😃
Finally! A Yummy Bread That’s Candida Friendly!
It’s always a challenge when you have to substitute the classic ingredients for ones that can be consumed during the candida lifestyle.
Generally, when the classic ingredients are substituted, you find yourself throwing out what you’ve made because it just doesn’t taste good.
Now, with a special thanks to The Candida Diet website, I have found so many great recipes that are Candida Friendly, including this one!
This recipe I’m sharing is based on their post that you can read here but I’ve enhanced it for my taste a bit.
I hope you enjoy it and don’t forget to share your comments below when you try it! 🍞
Finally! A bread I can eat that's #candidafriendly! Yum! Click To Tweet
In The Kitchen (My View)
Before we get to the recipe, I wanted to share with you some photos from my kitchen and give you some tips.
Here are the ingredients that I used. Just to note that I use Pink Himalayan salt in all my cooking. Depending on your taste levels, you made need more or less. Or, simply use regular salt if you wish.
I followed the initial recipe and diced the leeks into rings. After having the bread, I would suggest dicing them instead. I’ve written the recipe below as diced. Make sure you do NOT get them brown because as you will see, they browned up nicely in the oven after 10 mins!
Just wanted to show you how your batter should look. Thankfully my boyfriend was helping because while I was doubling the recipe I forgot to double the eggs!
Here we go! I’d have to say that I was really excited at this point. The batter smelled really good with the seasonings mixed in!
Also, just to note, Focaccia bread is a thin Italian bread. This will not bake up like normal bread. You’ll see in just a moment how thick this got, and this is the doubled recipe!
After 10 minutes of baking time, remove and drizzle with olive oil, add the leek and garlic mixture and top with seasonings to your liking.
Niiiiiice right!? 😃 I’m telling you guys, I was so excited at this point Lol! It smelled SO good!
Ta-Da! Here’s how thick it came out and remember I doubled the recipe below.
Candida Friendly Italian Focaccia Bread Recipe
- 2 Tbsp Olive Oil (divided in half)
- 1 Leek, Finely Diced
- 3 Cloves Garlic Roasted (See how below)
- 4 Egg Whites
- 4 Egg Yolks
- 1/3 Cup Goat Milk Keifer
- 1/3 Cup Coconut Flour (Sifted)
- 1/3 Cup Flax Seed Meal
- 1 Tbsp Himalayan Salt
- 1/4 Tsp Baking Soda
- 2 Tbsp Italian Herbs (Dried) + Additional sprinkling for top
- Salt and Pepper To Taste
How To Make Roasted Garlic:
- Preheat oven to 400 degrees
- Remove 3 cloves of garlic from the bulb, leave the shells on!
- Place garlic on foil and drizzle with approx 1 Tsp Olive Oil.
- Wrap up the foil making a purse-type pocket ensuring to wrap the garlic with some room to breathe
- Roast in the oven for approx. 30 mins or until you can really smell it 😀
- Once done, let sit to cool
*Note, this recipe calls for 3 cloves only, however, you can roast an entire bulb of garlic and refrigerate it in an airtight container for up to 2 weeks! Adjust roasting times if using more than 3 cloves.
How To Make The Bread:
- Preheat oven to 350 degrees. Using an 8x8 dish, oil the bottom and then place a piece of parchment large enough to cover the bottom and go over the sides for easy removal once baked.
- Heat 1 Tbsp of olive oil in a skillet over medium-low heat. Add diced leek and sauté until softened, but not browned, about 5 minutes. Remove from heat and mix in mashed roasted garlic cloves (without shells), set aside.
- In a large bowl, whisk together the sifted coconut flour, flaxseed meal, baking soda, Himalayan salt, Italian herbs, salt, and pepper.
- In a medium bowl, whisk together the egg yolks and goat milk Keifer until combined.
- In a separate medium bowl, whisk egg whites until soft peaks form.
- Add wet ingredients gently folding until completely combined.
- Spread batter into baking dish and bake for 10 minutes. Remove baking pan from oven and drizzle 1 Tsp Olive Oil on top, sprinkle the diced leek mixture and top with additional seasonings to your taste. Return to the oven and bake an additional 10 minutes.
- Check for doneness by inserting a toothpick into the thick parts of the bread. It is done when the toothpick comes out clean.
- Slice and serve warm or cold!
*Note: I doubled the recipe given above and used a 13x9 baking dish. See photos for thickness using this method.
Honestly, I would totally make this bread again! I’m really glad I doubled the recipe so I would have extra!
The taste was really good but next time I would increase the seasonings. Without the topping, the bread was a little bland.
I’ve noticed that with this lifestyle change, my taste buds have changed so use your own discretion with how much you add.
It was also just on the edge of being dry so make sure you don’t over bake it.
Also, since there are no preservatives, I have placed mine in a glad lock sack and placed it in the refrigerator. You could also freeze this and pull it out when you need.
I can think of a few uses for this bread like a pizza crust or possibly sandwich bread and I would even venture to say that you could replace the seasonings used for something like cinnamon and cardamom with xylitol for a sweet treat! Yum! 🤤
Alright, there ya have it! I really hope you guys give this recipe a try and when you do, leave a comment below and let me know how it went!
Can’t wait to hear from you and until then, go out and Attain Your Awesome! 💖