Comments on: Herby Sandwich Bread (Focaccia)

By: Angie

Angie — Mon, 09 Apr 2018 19:32:56 +0000

Hi! Like this recipe but don’t eat eggs. Can you tell me wich substitute would be better and how much of it?

---Reply posted by DJ on 5/13/2018
Hi Angie, I'm sorry for the delay. I've been travelling and am just now catching up. You can substitute 8 chia eggs. That should do it!

By: Marilyn Ketterling

Marilyn Ketterling — Sun, 29 Jan 2017 23:25:16 +0000

hi DJ I've been making this since I first bought your book and it is one of my all-time favs. Love it I so many ways, and the book too! Mom's Picatta Chicken is another regular in our house. I won't list all of them.....there are too many!!! Thanks again!

By: Marie Merced

Marie Merced — Thu, 07 Jul 2016 03:45:27 +0000

Made this for the 1st time today without the herbs/garlic/rosemary. I wanted it to resemble store bought bread for sandwiches. This was AMAZING!!! Will make some great sandwiches throughout the week for on the go meals. I just had a question, what is the best way to store it? Fridge or pantry? And what is the “shelf life” about? Thanks so much! 🙂

By: Joanne H.

Joanne H. — Mon, 30 May 2016 04:53:20 +0000

Hi, DJ! Just made this for the second time. This is a dangerous recipe! I have always loved bread dipped in oil and herbs. This bread is perfect for just dipping in oil and eaten by itself! Love the rosemary and garlic. But one thing I’ve done differently is to add a bit more flax and almond meal and use a 9×13 pan (the rest of the ingredients were the same amounts, although I think I added more baking powder and oil). Worked just fine. I like making a bigger recipe to last longer! Thanks for a great recipe! Oh, and btw, I saw another site with the same recipe but they didn’t give you credit. It’s a little bit different, but still….

http://www.ruled.me/low-carb-focaccia-bread/

—Reply posted by DJ on 6/2/2016
Hiya Joanne! Yep, that was discovered many years ago. I made a big fun loving stink about it on Facebook, which actually resulted in a very positive relationship between Craig and I. He got caught and we had a big laugh. He does excellent work for people. Thank you for letting me know, though. I hope you continue to enjoy the recipe! 😀

By: Megan

Megan — Mon, 04 Apr 2016 07:33:56 +0000

Heya!

So, I've successfully made this recipe quite a few times, and today I tried it using chia seeds. Half flax, half chia, as directed in the comments. I also dropped the eggs to 6 eggs, and added 1 cup almond milk to bring it to a 'pancake batter'-like consistency.

The final result seems a bit... slimy. Not sure if it was undercooked, or if that's just how chia bakes. Any thoughts would be much appreciated!

By: Sheila

Sheila — Tue, 23 Feb 2016 22:44:14 +0000

OMG!! I made this recipe today again, substituting just a bit of onion and garlic powders, a touch of sweetener and some shredded cheddar cheese for the spices in the recipe. I placed small amounts of batter into a muffin top pan and into a cream-canoe pan to make hamburger and hot dog buns, and sprinkled the tops with a bit more cheddar. When they came out of the oven, I lightly brushed the tops with butter. Since these puff up so nicely and STAY PUFFED, they came out perfectly!! This is definitely my new (and favorite!) low-carb bread recipe. It is so versatile!!

Thanks again,

Sheila

By: Sheila

Sheila — Tue, 23 Feb 2016 01:08:04 +0000

Made this focaccia bread today with great success. It puffed up very nicely (1-1/2" thick) and stayed puffed, unlike all the other low-carb breads I've tried. The texture is wonderful. I made it completely to recipe specifications, except I sprinkled freshly grated Romano on top instead of the remaining salt. Next time I will cut the spices in half, just due to personal taste. Can't wait to try switching the spices for sweetener with cinnamon, also. Maybe apples or blueberries?

One question: I used black chia seeds, ground, for half the golden flaxseed. Would there be a difference if I used white chia seeds?

Thanks for your recipes!

Sheila

---Reply posted by Sheila on 2/22/2016
P.S. This will be wonderful made sweetened, warm out of the oven and spread with butter and homemade jam made with your sweetener mix!! Breakfast tomorrow!!

By: Kelly

Kelly — Thu, 11 Feb 2016 21:46:32 +0000

Hi, I really love your recipes!, but I haven’t been getting your newsletter/blog lately, left several email messages – I’m not on facebook or twitter. I would really love to receive your newsletter and get new recipes!.
—Reply posted by DJ on 2/11/2016
Hi Kelly. Thanks! I am very active on Facebook. I also got your email the other day, but have had a busy week. Ultimately, I’m in the middle of launching my cookbook, which has been VERY time consuming. It’s going WELL beyond expectations, but has made it virtually impossible to sit and create new content. Once the book slows down, I’ve somewhat decided to take advantage of the lull and carve out another month or two and make the website mobile friendly. It SORELY needs it. Then, with a new site and a fresh book, I SHOULD be able to jump fresh into another big year of blogging. Frankly, I miss it! It may be a few more months, but I’ll be back with some great recipes and updates! In the meantime, though … I am sorry. Just know that no one misses it more than I do! Thank you for the kind words. Stay tuned! 🙂

By: mary

mary — Sun, 29 Nov 2015 00:23:22 +0000

just made this great bread.... week 3 on the 30 day paleo and have been faithful... so having this is a nice treat...

i made it using a 9" spring form pan... worked fine

enjoy!!

By: Tyra

Tyra — Tue, 20 Oct 2015 05:31:28 +0000

Holy Cow! I made this tonight - the garlic herb fauxcoccia (sp?) and it was the absolute bomb!! I don't want to mess with making intricate lunches to take to work. I have been looking for some type of "bread" and this is the ticket. THANK YOU I can see using this for all kinds of dishes where bread or crust would be needed.
---Reply posted by DJ on 10/20/2015
WHOOO HOO!!!! Yep, this one is super great. It grills well, too. Makes a might fine Panini! :)