Grain-Free Vegetarian Focaccia

by Bobby Holley July 02, 2019

Grain Free Vegetable Focaccia with KNOW Better Bread Mix

Think you can't eat focaccia bread? Think again. This vegetable-filled recipe is made with KNOW Better Bread Mix, so it's not only grain-free with a low glycemic impact, it's also dairy-free and perfect for vegetarians. It works great as both a main dish and a hearty side.

Serves: 8


3 1/2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 tomato, sliced into 1/4-inch-thick rounds
Kosher or sea salt and freshly ground black pepper
1 onion, thinly sliced
2 medium portobello mushrooms, thinly sliced
2 cups baby spinach
3 cups KNOW Better Bread Mix
2 cups water or chicken stock


Heat the oven to 325 degrees. Generously grease a 12- by 8-inch baking dish (or other similarly sized dish) with olive oil. Line a baking sheet with parchment paper.

In a medium bowl, gently toss the tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread out on the prepared baking sheet and bake until tender and beginning to brown, 45 minutes to 1 hour. Transfer to a bowl and leave the oven on.

Meanwhile, heat another tablespoon of olive oil in a medium skillet over medium-low heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until soft and golden brown, 20 to 30 minutes. Transfer to a bowl and wipe out the skillet.

Add another tablespoon of olive oil to the skillet and place over medium heat. When the oil is shimmering, add the mushrooms and a pinch of salt. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms have browned, about 10 minutes. Transfer to a bowl and wipe out the skillet.

Add the last 1/2 tablespoon of oil to the skillet and place over medium heat. When the oil is shimmering, add the spinach and a pinch of salt. Cook until just wilted, then transfer to a bowl.

When all of the vegetables are finished cooking, combine the bread mix and water in a large bowl. Whisk thoroughly to remove any lumps.

Roughly chop half of the cooked onions and half of the mushrooms and add to the mix. Add half of the spinach and stir well.

Transfer the mix to the greased baking dish. Top with the remaining onions, mushrooms, spinach, and tomato slices. Transfer to the oven and bake until deeply golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot.


Per Serving225 calories, 15 grams fat, 6 grams net carbs, 11 grams protein 

Also in KNOW Better Recipes

Keto Quiche Lorraine
Keto Quiche Lorraine

by Kate Itrich-Williams August 14, 2019

This definitely-has-a-crust quiche is the real deal.
Read More
KNOW Better Waffle Pizza
Easiest-Ever Grain-Free Pizza

by Kate Itrich-Williams August 13, 2019

Your pizza craving? Satisfied in less than 10 minutes.
Read More
Keto Cocoa Mug Cake
One-Minute Keto Chocolate Mug Cake

by Kate Itrich-Williams August 12, 2019

A perfect midnight snack.
Read More