This is a brag worthy focaccia bread. You can certainly substitute the olives and tomatoes with, say, semi dried zucchini and goats cheese, or peppers and semi-dried eggplant. Serve it on the side of a fabulous garden salad or a tasty minestrone. Say "Don't Worry Be Happy" with an Italian accent, kissing your thumb and first finger and watch everyone fight over the last piece.
Line a 8.5x8.5 inch baking tray with baking paper
Preheat oven to 180°C/350°F
4 large eggs
¼ cup coconut milk
50 g/1.5 oz coconut flour
1 cup finely grated parmesan cheese
¼ tsp baking soda
¼ tsp salt
¼ tsp crushed pepper corns
1 tbsp apple cider vinegar
18 black olives, pitted and halved
8 sundried tomato slices, chopped
1 tbsp olive oil
1 tbsp dried rosemary
1 tsp dried thyme
Combine the eggs and coconut milk and whisk until smooth.
Mix the coconut flour with the Parmesan cheese, salt, pepper and baking soda.
Process the dry with the wet ingredients, adding the apple cider vinegar until well combined.
Evenly distribute the dough into the lined baking tin.
Mix the olives, tomatoes, oil and dried herbs and then spread onto the dough, pressing the mixture lightly into the dough.
Bake on the middle tray in the oven for 25 minutes until the top has browned lightly.
Let cool completely before serving.