GLUTEN-FREE FOCCACIA BREAD (Click on Photos to typically see a larger image)
This delicious, savory bread pairs well with practically any meal. You won’t miss the garlic bread! This recipe was originally the brainchild of Sherrielee, a member of Lowcarbfriends. This is my revised gluten-free version which can be enjoyed by practically everyone.

8 oz regular cream cheese (250 g)
4 large eggs
3/4 cup Gluten-Free Bake Mix (175 mL)
1/2 cup ground almonds, OR
almond flour (125 mL)
2 tbsp Parmesan cheese (25 mL)
1 tsp crushed garlic (5 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp No Salt, OR salt (1 mL)
1/4 tsp white pepper (1 mL)
1 cup grated Monterey Jack cheese (250 mL)
1 tsp Italian herb seasoning (5 mL)
2 tbsp light-tasting olive oil (25 mL)

In food processor, combine cream cheese, eggs, Gluten-free Bake Mix, ground almonds or almond flour, Parmesan cheese, crushed garlic, baking powder, baking soda, No Salt or salt and white pepper; process. Stir in Monterey Jack cheese. Line a jelly roll pan (larger than a cookie sheet with a higher ridge) with foil or parchment paper. Spray with nonstick cooking spray. Carefully spread batter over the entire pan. Sprinkle with Italian herb seasoning. Bake in 350°F (180°C) oven 25 to 30 minutes, or until turning brown. Remove from oven and sprinkle with olive oil. Use a pastry brush (or clean paint brush used for kitchen purposes) to spread the oil evenly. Slice into 4 sections vertically and into 3 sections horizontally. Serve immediately.

Nutritional Analysis: 12 servings, 1 slice:
189.1 calories; 8.8 g protein; 15.4 g fat; 3.3 g carbs

Helpful Hints: This bread is rich and filling. I can only have 2 slices tops. It is definitely self-limiting.