Paleo Garlic-Rosemary Focaccia RecipeApril 7th, 2016
The only thing better than biting into a slice of tender, warm garlic-rosemary focaccia may be the scent of it baking. Luckily, you don’t have long to wait—this Paleo-friendly loaf will be ready to eat in just 35 minutes.
Paleo Garlic-Rosemary Focaccia
Yield: 6 servings
Active Time: 10 minutes
Total Time: 35 minutes
6 large eggs
1/2 cup coconut milk
1 tablespoon apple cider vinegar
2/3 cup coconut flour
1 teaspoon baking powder
3 cloves garlic, thinly sliced
2 tablespoons roughly chopped rosemary leaves
2 to 3 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 400 degrees and line 10 x 6-inch baking pan with parchment paper.
Whisk together eggs, coconut milk, and apple cider vinegar in large bowl. Add coconut flour, baking powder, and large pinch of salt and stir until well combined. Scrape batter into prepared pan and smooth out surface. Press garlic slices and chopped rosemary into the top of the focaccia, gently pressing into dough. Drizzle with olive oil and season with Maldon salt and pepper. Bake 25 minutes in oven, or until golden.
Photo credit: Paul Delmont