There are rare exceptions, but you’d be hard pressed to find someone who wouldn’t melt at the sight of a fresh, warm, soft slice of focaccia bread. But if you think gluten and grain-free versions can’t be as tasty and the wholewheat versions, then think again. This gluten free and paleo garlic and rosemary focaccia is a delicious and fragrant side dish that will pair nicely with any main meal.
Garlic and Rosemary Focaccia
Serves 6
YOU WILL NEED:
6 eggs, at room temperature
1⁄2 cup coconut milk
1 tablespoon lemon juice
2/3 cup coconut flour
1 teaspoon baking powder
sea salt and ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons fresh rosemary leaves
25 g butter, melted
METHOD:
- Preheat your oven to 200°C, then grease a 26 cm × 16 cm cake tin and line it with baking paper.
- Whisk the eggs, coconut milk and lemon juice together in a large bowl. Add the coconut flour and baking powder and stir until well combined. The mixture will be soft and sticky. Season with salt, then spoon the batter into the cake tin and level the surface.
- Press the garlic slices and rosemary all over the top of the focaccia, then drizzle it with the melted butter and season with salt and pepper.
- Put the focaccia in the oven and bake for 25 minutes, or until golden. When it’s cooked, a skewer inserted in the centre should come out clean. Let it stand in the tin for 5 minutes, then transfer to a chopping board. Slice and serve warm.
