Of which 1.2 g sugars and 1.4 g saturated fat.
No-added-sugar version: 237 kcal and 0.7 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Vitamin E (almond) · Magnesium (almond)
Allergens tree nuts
Olive oil and rosemary focaccia
A golden crust, a soft crumb and the scent of rosemary straight out of the oven.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup sweet cassava starch, polvilho doce (120 g / 4 oz)
- ½ cup almond flour (50 g / 1¾ oz)
- 2 tbsp psyllium husk (20 g / ¾ oz)
- 1 tbsp active dry yeast (10 g)
- 1 tsp salt (6 g)
- 1 tsp sugar (4 g) — no added sugar: 1 tsp erythritol (5 g)
- 1¼ cups warm water (300 g / 10½ oz)
- ¼ cup olive oil, for the dough (40 g / 1½ oz)
- 2 tbsp olive oil, for drizzling (20 g / ¾ oz)
- fresh rosemary, to taste
- coarse salt, to taste
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Dissolve the yeast in the warm water with the sugar and let it sit for 5 minutes, until foamy. For the no-added-sugar version, dissolve it in the water alone and add the erythritol to the dry ingredients in the next step.
- In a large bowl, mix the rice flour, polvilho, almond flour, psyllium and salt.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.