How to Make Fluffy Focaccia (Flourless Bread)

Ingredients:

• Extra virgin olive oil, for greasing the pan and drizzling the bread
• 6 large eggs, yolks and whites separated
• 1/2 tsp cream of tartar
• 1/2 tsp fine salt
• 2 cloves garlic, finely grated
• 90 g of cottage cheese, room temperature
• 1 tbsp. l. agave nectar
• 1 plum tomato, thinly sliced
• Sea salt flakes, for sprinkling
• A handful of torn fresh basil leaves
• 2 tbsp. l. grated parmesan

Preparation:

1. Prepare the ingredients

   
   These are all the ingredients you need for low-carb bread. To make things easier, measure out the required quantities before you begin, separate the yolks from the whites, and grate the garlic.

2. To begin with

   
   In a large bowl, place the egg whites, cream of tartar and salt.

3. Start whisking

   
   Using a mixer on high speed, beat the egg whites until they become fluffy and glossy. The mixture will be airy and foamy as you beat. This indicates the whites are being aerated and you're approaching the desired consistency.

4. Double the mixture

   
   After whisking the egg whites for about 2 minutes, they will almost double in volume and form stiff peaks when removed from the bowl. It's important to continue whisking even after the mixture has risen and become foamy. Remember: this recipe contains no flour or other leavening agents, so the consistency of the egg whites is crucial for the bread to turn out as close to traditional as possible.

5. Move on to the yolks

   
   Place egg yolks and garlic in a separate bowl.

6. Add agave

   
   Pour the agave syrup into the bowl with the yolks and garlic. The sweetness adds depth of flavor to this unique bread.

7. Add cream cheese

   
   Beat the yolks and cream cheese with a mixer for 2-3 minutes until smooth. Make sure the cream cheese is at room temperature so it will incorporate more quickly with the other ingredients.

8. Beat until smooth

   
   Whisk until the lumps of cheese are incorporated into the yolks and the mixture is completely smooth. This step is crucial, as any remaining lumps will weigh down the dough and the baked bread.

9. Combine the whites with the yolks

   
   Here's how to mix: Gently dip a spatula into the mixture in the bowl, scooping out a portion of the heavier yolks and dropping it onto the whites. This motion traps more air bubbles, ensuring the batter remains as fluffy as possible. If you mix too vigorously or for too long, the air will escape, resulting in a dense, incoherent batter.

10. Mix thoroughly

    
    Continue mixing until no more visible layers remain. The dough will be pale yellow, completely smooth, and light in texture.

11. Prepare for baking

    
    Line a 23 x 33 cm (9 x 13 in) baking pan with nonstick foil and grease the bottom and sides with extra-virgin olive oil. Pour the batter onto the pan and smooth the surface lightly with an offset spatula. Top with 6 tomato slices and bake at 180°C (350°F) for about 20 minutes, until the top is golden brown and springs back when pressed.

12. Enjoy!

    
    If you're looking for a delicious gluten-free bread packed with protein, try this unique recipe. This bread is baked as a tomato-basil focaccia, but feel free to use your favorite toppings from your pantry.