We dare you to stop at one slice.
There are rare exceptions, but you’d be hard pressed to find someone who wouldn’t melt at the sight of a fresh, warm, soft slice of focaccia bread.
But if you think gluten and grain-free versions can’t be as tasty and the wholewheat kind, then think again.
This gluten free and Paleo garlic and rosemary focaccia is a delicious and fragrant side dish that will pair nicely with all your winter soups, or any main meal for that matter. It also celebrates the first harvest of Extra Virgin Olive Oil from my recent trip to Cobram Estate.
Garlic, Rosemary and Extra Virgin Olive Oil Focaccia by Luke Hines
YOU WILL NEED
6 eggs, at room temperature
1⁄2 cup coconut milk
1 tablespoon lemon juice
2/3 cup coconut flour
1 teaspoon baking powder
Sea salt and ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup Extra Virgin Olive Oil, plus extra for dipping
Luke Hines shares his recipe for gluten-free, Paleo rosemary and garlic focaccia to celebrate the Cobram Estate first olive oil harvest.
Preheat your oven to 200°C, then grease a 26 cm × 16 cm cake tin and line it with baking paper.
Whisk the eggs, coconut milk, lemon juice and 1/4 cup of the EVOO together in a large bowl. Add the coconut flour and baking powder and stir until well combined. The mixture will be soft and sticky. Season with salt, then spoon the batter into the cake tin and level the surface.
Press the garlic slices and rosemary all over the top of the focaccia, then drizzle it with the remaining 1/4 of a cup of the extra virgin olive oil season with salt and pepper.
Put the focaccia in the oven and bake for 25 minutes, or until golden. When it’s cooked, a skewer inserted in the centre should come out clean. Let it stand in the tin for 5 minutes, then transfer to a chopping board. Slice and serve warm, drizzled with more oil and seasoned generously with salt.
For more recipes from Luke visit www.lukehines.com.