Herbed focaccia bread is delicious when served as a side or as the main dish. When creating this bread as a main dish, you can add all kinds of vegetables to the bread. When using it as a side, simply use the basic herbed recipe. Either way, it will be it a hit at the dinner table! Add rosemary for a bit more flavor.
Recipe Updated: 3/11/16
Very Important Note For Baking Paleo – let batter sit for 10-15 minutes to thicken. Nut flours need time to absorb the liquids.
|1/4||cup(s)||coconut cream, thick part of canned coconut milk-no liquid (very important)|
|2||tablespoon(s)||olive oil, for brushing|
|toppings of choice for focaccia, such as chopped herbs, cherry tomatoes, onions, coarse salt, etc.|
- If the cream isn't at the top of the can of coconut milk, put the can in the fridge and it will rise to the top in about 30 minutes.
- Preheat oven to 375 F.
- Crack the eggs into a medium mixing bowl and add the coconut cream. Beat with a whisk until very smooth and well blended.
- In a smaller bowl, combine the coconut flour, baking soda and salt in a small bowl and mix gently. Add this to the egg mixture and whisk until smooth. Let stand for 10 minutes to thicken up — do not skip this step.
- Once the batter is thickened, heat a 9-10 inch cast iron skillet over medium heat. When hot, add the oil and then add the batter. Quickly spread the batter in the pan, getting it as even as you can. Once it’s even, allow to cook for 30 more seconds and turn off the heat. Add your desired toppings, and transfer to the oven. Let bake for 12-15 minutes, until top is browned and no longer shiny. Allow to cool before slicing and serving.
- Other Notes for Baking:
- For the coconut cream, make sure that you only use the thick part of the coconut milk and whisk the eggs and coconut cream well.
- Instead of drizzling the oil over the top, I heated the oil in a cast iron skillet and then spread the batter in the hot oil to give it a more “focaccia” like crust. This also kept it from sticking to the pan. It worked nicely in a 10-inch cast iron skillet; anything larger than that probably won’t work.
- Overall, it had a bread like texture, but being that it’s main ingredient is eggs, it does taste a bit eggy. The extra coconut flour helps offset that a bit, I think. For a grain free bread, it’s pretty good, and it’s really good if you eat it with something saucy, which makes you feel more like you’re eating bread than a quiche.