Paleo Italian Focaccia Bread

Paleo Italian Focaccia Bread: 

1 egg

1/4 cup full-fat canned coconut milk

2 tablespoons coconut flour

1/8 teaspoon baking soda

Pinch salt

Pinch dried oregano

Pinch garlic powder

Extra Virgin Olive Oil

Handful mini cherry tomatoes

1 tablespoon fresh rosemary 

1. Preheat oven to 350°F. Liberally grease a bread pan*.

2. Whisk the egg and the coconut milk together. Add the coconut flour, baking soda, salt, oregano, and garlic powder, and continue whisking until everything is combined. Spread the batter in an even layer in the prepared baking pan. 

3. Sprinkle rosemary over the batter and arrange the tomatoes evenly on the top of the bread. Drizzle with olive oil.

4. Place on the center rack of the oven and bake for 15-20 minutes, until the bread is cooked through and golden. Optional: I wanted to toast the top of the bread a bit more, so after it was done cooking I turned the oven to a low broil for just a minute. 

5. Remove from oven, cook for at least 5 minute, and serve plain, with Figgy Olive Tapenade (recipe follows) or dipping oil. 

*I have this habit of collecting odd-sized baking dishes. I baked this bread in 2 ramekins that are 4 inches in diameter and about 1 inch tall. If you're the sort of person that has normal sized pans, I recommend using a standard bread pan. The bread will still only be about 1-inch tall, but this is fine since Focaccia is a type of flat bread.

Figgy Olive Tapenade Spread

1/2 cup water
1/4 cup dried figs
1 tablespoon Dijon Mustard
1 garlic clove
1 tablespoon parsley
1 cup black California olives

1. Bring the water to a boil. Place the figs in a small bowl, and pour the hot water over the figs to soften them for 10-15 minutes.
2. Once the figs are softened, drain out the water and place the figs in a blend. Add the remaining ingredients.
3. Blend all of the ingredient together until well combined. Use a spatula between blends to scrape the sides of the blender and ensure everything mixes together.
4. Serve with fresh vegetables, Paleo focaccia bread, or other "dippables".