Basic Focaccia

Flavored oil

3 tablespoons olive oil

1/2 teaspoon fine sea salt

2 large cloves garlic, minced

1-2 tables spoons minced fresh herbs (basil or rosemary)

To make the oil:

In a small saucepan over low heat, combine the oil, salt, and garlic and simmer for 10 minutes. Remove from the heat. If using a delicate herb such as basil, add it to the oil after you remove the oil from the heat. If using a hardier herb, such as rosemary, allow it to summer for the full 10 minutes. Set aside. 

Preheat the over to 400F. Grease a 13"x9" baking sheet with half of the oil, line it with parchment paper, and then liberally brush the paper with reserved oil. 

Dough

2 cups almond meal/flour

1 cup garbanzo bean flour

1/2 cup ground golden flaxseeds

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup buttermilk

1 teaspoon instant (rapid rise) yeast (optional)

4 egg whites

To make the dough:

In a large bowl, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking powder, and salt. Stir or whisk to combine and break up the flour. 

In a small bowl or glass measure, whisk the buttermilk and yeast, if using, until the yeast dissolves. Set aside. In a separate bowl, whip the egg whites with an electric mixer until stiff peaks form.

Add the yeast mixture to the flour mixture and stir until a rough dough ball forms. Gently fold in the egg whites until they're fairly well incorporated. The dough will not become completely smooth, and the white will still be somewhat frothy.

Spread the dough in the pan with a spatula or spoon. Lightly coat your fingertips with cooking spray and dimple the top of the dough. Pour the remaining old mixture over the top of the dough, making sure it is entirely covered. 

Bake for 20 minutes, or until gold and slightly spongy in the center. With a pizza cutter or knife, cut into the desired size and number of flatbreads. Serve warm.