I know this a great recipe because my mum had a test batch and loudly sung its non-focaccia style praises then asked for the recipe (she is always honest with me – always!).
This is delicious as part of a mezze style lunch, with soup or even on its own, gluten and grain free, its well worth a try!
Rosemary & Olive Bread
100g coconut flour
100g melted coconut oil
60g tinned full fat coconut milk
3 tbsp honey
1 tsp baking powder
- Line a shallow baking tray (approx 20-25cm wide) with baking paper and pre-heat your oven to gas mark 4/180 degrees.
- In a large jug, beat the coconut milk, yoghurt, coconut oil, eggs and honey until well combined and frothy.
- In a large bowl mix the flour and baking powder together and then season.
- Pour the wet mixture into the dry stirring well. It will slowly start to thicken so keep mixing to make sure everything is combined. Leave to one side while you get your chosen toppings ready.
- After leaving your bread mixture to sit for 10 minutes, spread onto the baking tray, shaping into a focaccia style loaf – aiming for about an inch high. It may appear too wet for a bread mixture but it’s normal for this recipe. I’ve included a picture below so you can see an example of it uncooked.
- Spread your toppings on, I use rosemary, sweet cherry tomatoes and olives but get creative with your favourite flavours! I like to gently press mine in focaccia style to flavour the bread even further.
- Bake for 40 – 50 minutes until golden on top.
- Cool for around 30 mixtures then serve, this is best eaten on the same day warm, but does toast well if you have leftovers.