Thursday, April 21, 2011

Slider Buns and Focaccia Bread - Revolution Style

Coconut Flour Revolution Roll Batter Goes Wild

Slider Buns and Focaccia Bread
Revolution Style!
I know we just did Revolution Rolls, but I wasn’t kidding when I told you in the Basic Revolution Roll post that there are more versions of this recipe than Carter has little liver pills. I use the Revolution Roll batter with a little tweak to make slider rolls and focaccia too. 

It's so versatile! This recipe uses coconut flour. Coconut flour is de-fatted flour made from…you guessed it - coconuts! (Thanks to my friend, Dottie, an admin over on the LCF – Low Carb Friends board for the suggestion!)
If you eat a controlled carb diet, you need coconut flour.

Bob’s Red Mill makes the brand I routinely use and it’s really awesome. Read more about this secret ingredient in our Secret Ingredients section. It’s so awesome, who knows, maybe one day I will open an online store and make these ingredients easily available to you so you can make my recipes! Would you like that or would it be overkill? Be sure to comment and let me know, OK?

Bob's Red Mill
Coconut Flour - Sifted
Well goodness gracious! Why in the world do you need some new-fangled specialty ingredient like coconut flour? I hear ya, you’re not kookoo for coconuts! But coconut gives you a very good flour that plays well with other flours and provides body and stick-to-itiveness to batters, dough, breading, crackers and so many other baked goods.

On its own, coconut flour is a disaster! It can suck moisture out of a mummy. And tastes like…well, like coconuts! But in combination with other flour-type ingredients, you don’t even taste the coconut. And the right recipe knows how to play with the ratios in order to balance the moisture.

Another Hooray for FUN-ctional Food!

Focaccia Bread used as sandwich bread for Grilled
Prosciutto and Cheddar Panini
Yes, use it in small quantities in a recipe and give it enough eggs, fats and add a few other playmates (flours that work well with others) and you have bread again as a low carber!


And that isn’t anything to sneer at, is it? We all want bread.

Gimme my bread!<Insert highly annoyed, temper tantrum smiley here>

I’m showing you this version of Revolution Roll, because I want you to think non-linearly. I don’t want you to think of traditional rolls hamburger rolls this time. Let’s think out of the bun! (Sorry Taco Bell.)

Think slider buns (little mini hamburger buns). No! Think sandwich bread. Wait! Think focaccia bread. Oh dear Lord! Somebody stop me please. Think (cue music please) – the holy grail of sandwiches…the grilled cheese sandwich!

Let the party begin!

That’s what this recipe is all about. It’s about restoring the grilled cheese sandwich paired with a nice cup of tomato soup to your menu rotation. Stay with me now. Get the smelling salts out. It’s too much to bear isn’t it? I know. I cried a little too. *sniff*

So let’s get through this recipe, then all scurry to the pantry and whip out the ingredients and THEN, prepare to Panini (or grill as us circa 1962 models say). Oh yeah, and call Campbell’s. Tell them you need tomato soup, stat! (Not really – j/k (just kidding!) Campbell’s Tomato Soup is really bad for ya! I have alternatives to Campbell’s that will make Queen of the Lab or Kitchen at your house.)

Whipped Egg Whites and Yolks Are Gently Folded Together
to form a light dough batter.

The first thing you need to know is that we de-mystified Revolution Rolls in the Tips N Techniques area. And for a step-by-step, make your eyes roll back in your head explanation, you should run to read it in our Tips N Secrets section! For this version of the recipe, I’m gonna assume you have familiarity with “The Revolution Roll Technique.”

Ah yes, you should master The Technique. Knowing how to get volume out of your eggs by whipping the yolks and whites separately is crucial in low carb baking. That volume lightens heavy, protein rich flour-substitutes.

The trick in the Slider Bun and Focaccia recipe is splitting the batter in two - for two different applications – slider buns and focaccia bread. You will thank me later for suggesting you do this!

Drum Roll, Please! Let the Revolution Begin -

05/15/11 Focaccia Bread Update -
Unfortunately I can't post this over at Linda Sue's Website, where she posted the recipe for Pooti's Focaccia Bread, because I can't figure out where to post comments on her site (Me=Internet Dummeh) I will comment here.

***IF you are making a grilled cheese sandwich with this recipe, PLEASE split the square of focaccia in half!!! IF you try to make it using two pieces of bread it will feel like a protein bomb went off in your belleh. You will be stuffed to the gills!****

PLEASE. Just. Don't. Do. It. You will thank me later!!!

If you're making a Grilled Cheese Sammy - split the bread in half, horizontally. Each square becomes two pieces of bread (thin, like Pepperidge Farm Thin White Bread). Then you flip the bread so the cut side is on the outside. Then you grill it. It helps to either put a lid on your pan and turn your heat down to low or med. low while doing this. That way, your bread gets crispy and your cheese melts.

Also regarding salt...leave it out when making this recipe if you want, or add it if you like. I always use unsalted butter, so my grilled cheese sandwich didn't taste overly salty. Also some cheeses are saltier than others, and I do find Muenster cheese to be a bit saltier than some. I used Irish Cheddar in mine and again, didn't notice it being overly salty. But then, I cook with Kosher salt and it's possible my palate may be salt-jaded. If you cook with less salt, your palate may be more sensitive to it than someone who uses salt without limits.


OK, Back to your regularly scheduled show!

Let The Revolution Begin...

Assemble the usual suspects and grab the coconut flour. It’s goin’ to the show. The Bigs.

Measure the coconut flour.

Run the coconut flour through a small sieve to make sure the flour is light and fluffy – without lumps.

Add all the other dry ingredients and mix together.

Separate the eggs. Process the cottage cheese until smooth. Grate the mozzarella and combine all the wet ingredients with the egg yolks. Set this mixture aside for a second. Don’t forget the Dijon (thank you France)!

Beat the whites until foamy and then add cream of tartar.

Now work those whites baby! Beat ‘em within an inch of their life. See? They no longer slide in the bowl. That’s how you know they’re done!

Turn the bowl upside down and hold it over your nearest loved one’s head just to be sure! (j/k)

It's time to blend the egg yolk mixture (for about 2-3 minutes) or until it looks pale yellow and pretty smooth.

Fold everything together as described in the Basic Revolution Roll recipe found in the Tips N Tricks section.

Now spoon out 12 heaping tablespoons onto a parchment lined baking sheet.

Sprinkle sesame seeds over the top of the slider bun mounds and get ready to bake!

Pour remaining half of batter into a parchment lined 9x9 Pyrex baking dish. (Yes, Pyrex bakes these better than aluminum. But if you don’t have one, just spread it evenly onto a parchment lined baking sheet until it’s about ¾” thick.)

Don’t forget to top with rosemary (I use fresh), sesame seeds or seed of your choice, and a sprinkle of kosher salt or truffle salt.

Put both pans in the oven together, on two different racks. Switch the pans between racks at 15 minutes so they bake more evenly.

Remove Slider Buns at 20-25 minutes or when tops are golden brown and buns are firm. Let the Slider Buns cool on a wire rack. Place cooled slider buns into a baggy for later use.

The focaccia will need another 10 minutes of cooking time. Once focaccia is done, remove from oven and let rest for about 10 minutes. Don’t get your knickers in a twist, cuz this focaccia will fall a little as it cools.

Top the focaccia bread with grated parmesan cheese and drizzle with olive oil (EVOO is great!).

Run a knife around the outer edge and remove focaccia to a cooling rack. Let it cool completely.

Slice focaccia into 4 squares and store in a plastic bag until ready to use.

Slider Rolls and Focaccia Bread – Revolution Style

Serves –
12 Slider Rolls
4 – 4.5”x4.5” Focaccia Squares

Find Printable Recipe Here

Difficulty – Easy
Prep Time – 15 Minutes
Cooking Time –  
25 Minutes (Slider Buns)
35 Minutes (Focaccia)

7 Large Eggs
¼ tsp Cream of Tartar
¼ c. Coconut Flour, sift after measuring
¼ c. Protein Powder, unflavored

2 tsp. Baking Powder, GF, AF (aluminum free)
½ tsp Kosher Salt

½ tsp Granulated Garlic Powder
½ tsp Onion Powder
1/2c Cottage Cheese, process until smooth
1 c Mozzarella Cheese, shredded
1 Tbsp Country Dijon Mustard (optional but I love it!!!)
1 teaspoon Unfiltered Apple Cider Vinegar
Sesame Seeds (about 1/4tsp per roll and 1Tbsp per Focaccia recipe)

Preheat oven to 325°. Line baking sheet and 9x9 Pyrex pan with parchment paper and set aside.

Grate mozzarella cheese. Blend cottage cheese with a small food processor until smooth.

Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.

Separate egg yolks from white and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps are mostly gone. It doesn’t have to be perfect! We all have a few lumps here or there!

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Spoon ½ the mixture in tablespoon size mounds onto a parchment lined baking sheet (12 total). These are kinda small little mounds for the slider buns – think biscuit size!

Now pour/scoop the rest of the batter into a 9x9, parchment lined Pyrex pan and smooth out as much as possible without deflated that batter.

Top both the slider rolls and focaccia bread with sesame seeds or the seed of your choice! Poppy and chia seeds work great too. Add fresh rosemary leaves to the focaccia and give it a dusting of sea salt or Kosher salt.

Bake slider rolls at 325° for 20-25 minutes or until golden brown and done throughout. Rotate the pans between the two racks of your oven at the 15minute mark!

Bake focaccia rolls at 325° for 35-40 minutes or until golden brown and done in the middle (the edges cook quicker).

Remove from oven when each of the batches is done and cool on a wire rack.

Add grated parmesan cheese and a drizzle of EVOO to the top of the focaccia. Once the focaccia is cool, cut into quarters and use each quarter to make your choice of sandwich by splitting square in half, horizontally (relative to the table).

SusieT’s Notes: These Slider Buns and Focaccia Bread Revolution Rolls are so very versatile! Now you have them made, get ready to use them to make things like “BOBs” (Breakfast On a Bun), Slider Burgers, Mini Sandwiches and more. Now get ready!

There are so many uses for the Focaccia Bread. My favorite use for focaccia is making Panini or grilled sandwiches. But it works great for a regular non-grilled sandwich too. I really feel like I’m eating something high carb and decadent. I’m cheating in my mind like Jimmy Carter, I guess?

I’ve eaten a fantastic BLT on this focaccia. It also works great as a base for Bruschetta. I like to split the focaccia and spread it with a little butter and toast it, then top with my favorite Bruschetta topping. Or go out on a limb! Try making a savory appetizer - French toast and top it with tomato and onion jam. Yummy!

Why do I only give 3 forks? Cuz of a tendency to taste eggy when over cooked or over-browned that can happen when broiling...and you still can't dance to them!

Here are a couple of photos to whet your appetite for the coconut flour version of the Revolution Rolls we just made. Have an awesome day! Thanks to my friend, Jenn, over at Splendid Low Carbing for educating me about putting up teaser photos! LOL! This way you can get an idea of the future posts coming soon to Fluffy Chix Cook. Be sure to check back often and bring your friends

Three Chili Sliders with Blue Cheese, Bacon and
Caramellize Onions - served with Ugly Green Beans
and Roasted Sweet Potato Fries.

Grilled Prosciutto and Irish Cheddar Cheese Sammy
with Tomato Basil Soup and 3 Granny Smith apple slices.

NOTE: PLEASE!!!! If making grilled cheese, be sure to split each focaccia square in half horizontally so each square becomes two full slices of bread. The slices will be about the same thickness as Pepperidge Farm Thin White Sandwich Loaf.

Then flip each slice so the cut side of the bread is on the outside! It will toast up better that way. It also helps to use a lid on your pan and turn the heat down to medium low or low and let it brown while the contained heat helps the cheese melt.

Nutritional Information – Entire Recipe
Revolution Roll Batter – Coconut Flour Version
(Makes 12 Slider Buns & 4 Squares Foccacia)

Nutritional Information – Single Serving
Slider Bun – Coconut Flour Version
(Makes 12 Slider Buns when using 1/2 of the batter in recipe)

Nutritional Information – Single Serving
Focaccia Bread – Coconut Flour Version
(Makes 4 – 4.5x4.5 Servings)


  1. OH my that looks if I just had the mozzie *cries*

  2. Diane it is really good! So no mozz...ok, I would try one of two things:

    1. I would sub out some other cheese that has "body". Italian cheeses like Asiago, Parmesan or a mix of them would work.

    2. I would sub out Cheddar or Gouda for it but increase the protein powder if using cheddar to about 1/3c instead of 1/4c in order to absorb some of the extra fat. With the coconut flour in there, chances are it won't turn out oily, even if you don't add the extr 1-1/3 Tablespoon that is the difference between 1/4c and 1/3c.

    3. Leave the mozz out completely and just up the cottage cheese from 1/2c to 3/4c and up the protein powder from 1/4c - 1/3c. There will be a textural difference. It will be spongier, but it will still be good. You might also increase the coconut flour from 1/4c to 1/3c to help with the sponginess too.

    Hope that helps!!!! :hugs:

  3. Is the protein powder necessary?

  4. No, it isn't necessary but it does add body to it and makes it less spongey/eggy. You could sub it for things like almond flour or maybe more coconut flour.

  5. These are fantastic! I'm a fan of oopsie rolls, but these have more body and a less dry texture.
    Thank you so much!

  6. I'm so glad you tried them and like them. I hope you will try other recipes and let me know how they turned out!

  7. So glad to hear it came out well adding wild garlic is a wonderful idea, I'll have to try it!

    1. Yum on the wild garlic! I bet they turned out great!

  8. I'd love to make these, but don't have cottage cheese (the ONLY cheese I don't keep in the house). I DO have ricotta, cream cheese and creamed goat cheese. Could any of these sub for the cottage cheese? Looking forward to trying these, they look to have more texture and better storage capacity than the oopsie (revo) recipe I've used in the past :)


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