Focaccia

Focaccia

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.

Focaccia

Line a 8.5x8.5 inch baking tray with baking paper

Preheat oven to 180°C/350°F

Serves 4

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.

 

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Posted in Bakery, Breads, Recipes.

2 Comments

  1. The focaccia looks interesting, but I wish there was something Closer to réal fluor instead of coconut. By the way, the best non-gluten pasta around is called tru Roots ancient grain organic penne made with organic brown rice, quinoa, amaranth, and corn. It has good texture, good taste and does not fall apart and get gummy like most other fake pastas on the market. I found it at Costco in Modesto, CA in 1kg bags. Is is really superior to all the rest, and I’ve tried them all.
    Your site is very well done with “tasty” photography and great humor. Keep up the good work.–TG

    • Hi Tony,

      Great info. Thank you. The pastas are definitely fine for people who can tolerate starches, but on the Specific Carbohydrate Diets q1uinoa, amaranth, corn and brown rice are a definite no-no. Coconut flour can even be a little too much fibre for some and it is considered an advanced food. This just means that for those suffering from inflammatory digestive diseases it is important to settle the inflammation down by eating foods recommended on the first stages of the diet. Then once the inflammation has settled you can move onto the next stage of the diet. Check out the info on the website regarding the stages.

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