Paleo Garlic, Olive & Rosemary Focaccia Bread

Paleo Garlic, Olive & Rosemary Focaccia Bread

By Georgie Young Published: October 30, 2014



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Serve: 4 Time to prepare: 15 min plus 1 hr proving Time to cook: 20 min - Preparation: Easy
Free From: Gluten, Dairy, Wheat and Soya
Suitable for Diets: Coeliacs
Suitable for Lifestyles: Low carb, Paleo and Vegetarian
Allergens (Contains): Sesame, egg
Beneficial Nutrition: High Protein
Sukrin Products: Sukrin Sesame Flour


Paleo Garlic, Olive & Rosemary Focaccia Bread

Try this great bread recipe created by Greens of the Stone Age using Sukrin Sesame Flour. It´s gluten-free and low carb with a healthy dose of protein. Thank you Georgie for this wonderful recipe.



Prep time: 15 min Cook time: 20 min. Yield: 4 servings

Ingredients

  • For the yeast mixture:


  • 1/2 tbsp dried active yeast

  • 25ml nut or coconut milk

  • 25ml cold water

  • 25ml boiling water

  • 1 tbsp coconut sugar


  • For the bread mixture:


  • 1 cup tapioca flour

  • 1 cup sesame flour

  • 1 tbsp coconut flour

  • 1/4 tsp Himalayan pink salt

  • 2 eggs

  • 2 tbsp baking powder

  • 1 tsp apple cider vinegar

  • 1/4 tsp bicarbonate of soda

  • 1 tbsp coconut oil melted


  • For the seasoning:


  • 1/2 bulb garlic (peeled)

  • 1 sprig of fresh rosemary

  • 1/4 tsp Himalayan pink salt

  • 2.5 tbsp extra virgin olive oil

  • Handful of mixed olives (I used Nocellara and
    Leccino olives)

  • Extra 2 tbsp extra virgin olive oil (for drizzling)





Instructions:

  • Firstly prepare your yeast mix. In a cup or measuring jug combine your milk, cold water & hot water.
  • Stir in your yeast and coconut sugar until the coconut sugar begins to dissolve. Leave to stand for around 10 minutes.
  • In a medium sized mixing bowl combine your tapioca, sesame and coconut flours.
  • Add your salt, baking powder and stir until evenly distributed. (Sometimes I find it easier to just use a whisk!)
  • Next add your melted coconut oil and eggs.
  • Your yeast mixture should now have doubled in size. Give it a good stir and pour into the flour mixture.
  • Now add your apple cider vinegar and bicarbonate of soda and mix until your have a nice tacky dough.
  • Line a 6″x8″ baking tin with greased parchment paper and transfer your dough. Grease your hands with a little coconut oil to prevent the dough from sticking to you and ‘knuckle’ the dough in until it is nice and even.
  • With a greased finger indent the dough with roughly three rows of four indentations that are evenly spaced out.
  • Cover with a damp tea towel and leave to proof in a warm place for 1 hour or until doubled in size. This can be inside your oven with the light on or if you’re good at judging temperature pre-heat it for a few minutes with the door open.
  • Whilst you are waiting for your bread to proof prepare your seasoning. In a pestle and mortar grind together your garlic, fresh rosemary and salt into a paste. If you have problems removing the rosemary from the stalk the best way to do it is to pull the leaves downwards in the opposite direction to how it grows and they should just slide off easily!
  • Stir in your olive oil and set aside until the bread has risen. This will ensure that the flavour absorbs into the oil-yummy!
  • Pre-heat your oven to 180 degrees or Gas Mark 4.
  • Once the bread has risen, press into your indentations again and fill in with the seasoning.
  • Press in your olives and pop in the oven for around 20 minutes.
  • Your bread will be done once it is golden brown on top and has come away from the sides a little. The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!
  • Once ready drizzle over the remaining olive oil and leave to cool for around 10 minutes before lifting out of the tin.
  • Slice into 4 pieces and serve warm. Delicious!
 
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