Chebe Focaccia Flatbread Mix Focaccia is like a thick pizza. Usually, it is lightly seasoned and eaten as a snack or with meals in place of bread. Focaccia can be made in baking pans, or made into free-form round, square, or rectangular shapes and baked directly on a baking stone or baking pan. Uniquely free of gluten and lactose, yet full of flavor, Chebe focaccia proves that wheat is not necessary to make good bread. Please visit our recipe page. to see other ways to enjoy our focaccia! $20.50

Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free sea salt, cream of tartar, sodium bicarbonate, rosemary, basil.
FREE OF: gluten, wheat, yeast, soy, corn, potato, rice, tree nuts, peanuts, and MSG. Made in a gluten-free dedicated facility.
Preparation: Set oven to 375^o F.

1. Blend in a mixing bowl, with a spoon or fork, package contents, 2 tbsp. (30 ml) oil, 3/4 C (100g) grated Parmesan cheese or similar (cheese is optional) and 2 eggs. Continue blending while adding 4 tbsp. (60 ml) milk or milk substitute.
2. Knead dough with hands until it is smooth and well blended. If too dry, add more liquid 1/2 tsp. at a time.
3. Press dough into a pan. You may use a 9” (23 cm) cake or pie tin, an 8” x 11” (20 cm x 28 cm) baking pan, or a flat baking sheet. It is important that the pressed dough is no more than 1/2” (12 mm) in height. With the tips of the fingers, press into and throughout the top of the dough. Brush surface with olive oil and lightly add toppings (e.g. herbs, coarse salt, slices of onion, tomato, garlic, etc.)
4. Bake in a preheated oven for 35 minutes or until lightly browned (check after 30 minutes). Serve warm. (Makes about 16 oz, or 450g, dough.)