I've been baking (or helping to bake) literally since I was old enough to stand up. I'm not incredibly impressed with Kodiak Power Cakes mix. It sticks to everything, and I can't 'play' with it like I can all other flours I've used. This was tasty enough; maybe a bit too 'rustic'. I give it 1/5 because I won't make it again, but like any good scientist, I document the undesired results as well as the successful ones.
Adapted from Exquisite Yeastless Focaccia
Ingredients
0.5 c. skim milk
1 t. salt, divided
1.5-1.75 c. Kodiak Power Cakes Mix
1 T. extra-virgin olive oil, to drizzle on the focaccia after baking
0.5 t. crushed dried rosemary, divided
0.25 t. crushed dried thyme, for garnish
0.25 c. shredded Parmesan, Asiago, or Romano cheese, for garnish
red crushed pepper flakes, optional
Directions
Preheat oven to 425˚F (220˚C). Add the olive oil to a 9x13" baking pan to grease.
Add milk to the mixing bowl. Sift in 1.5 c. flour mix. Add half of the rosemary and salt. Knead on medium speed until dough forms a ball, adding up to 0.25 c. flour mix, as needed.
Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2" thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Flip the dough as you work it, or rub the top and sides of dough with olive oil. Season with the remaining salt and rosemary.
Bake in preheated oven for 15 minutes. Remove from oven; sprinkle with cheese and return to oven. Bake until just golden, or about 5 minutes.
Nutrition Facts
Servings 8.0
| Amount Per Serving | |
| calories 101 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 5 mg | 2 % |
| Sodium 456 mg | 19 % |
| Potassium 29 mg | 1 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 2 g | |
| Protein 6 g | 13 % |
| Vitamin A | 2 % |
| Vitamin C | 1 % |
| Calcium | 4 % |
| Iron | 3 % |
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