Paleo Herb & Sun-Dried Tomato Focaccia Bread Recipe
This recipe is gluten-free, wheat-free (grain free) and yeast-free. Also if you omit the cheese it can be dairy free.
Serving size: 12
Cooking Time: 1hr
200 grams Creamed Coconut
¼ cup extra virgin olive oil
½ Tbsp. dried basil (an Italian herb blend and/or rosemary would be delicious too)
2 tsp. garlic powder (to taste)
5 sun-dried tomatoes packed in olive oil, sliced.
½ tsp. Sea Salt
I used the Niulife creamed coconut which is 100% pure organic coconut flesh. You can find it in most health food stores. Please note: – This creamed coconut is different to the coconut cream or milk you buy in the supermarket in a tin, the reason is that it contains the fiber from coconuts too, which is key to making this recipe come out properly.
Soften creamed coconut by placing packet in a bowl of warm water. Work with your hands to create a pourable consistency.
Preheat oven to 170C and lightly grease a 9″ round cake pan.
Add eggs, melted coconut oil, creamed coconut, sea salt and baking soda to a blender. Blend until very smooth with no lumps
Pour batter into a medium mixing bowl and fold in herbs and parmesan cheese (if using).
Pour into greased pan. Top with sliced sun-dried tomatoes and a little extra parmesan cheese, if using.
Transfer to oven and bake 40-45 minutes until golden brown and firm.
Serve with a dipping oil made with high quality extra virgin olive oil, minced garlic and herbs, to taste.
You can play with this recipe – adding different herbs etc to suit your taste