This soft and aromatic coconut focaccia is divine when paired with so many things. Its tender texture makes it a favourite for dipping in a little bit of olive oil and dried herbs, like the Italians do. It will taste even better if you break it apart into small pieces instead of slicing it.
1 cup (240 ml) warm (110°F to 115°F) water, divided
A few drops stevia
1 (1/4 ounce, or 7 g) packet active dry yeast gluten-free
1 cup (140 g) cassava flour
½ cup (56 g) coconut flour
1½ teaspoons (2 g) minced dried rosemary, plus extra for garnish
1 teaspoon dried thyme, plus extra for garnish
¾ teaspoon low sodium salt
¼ cup (60 ml) melted coconut oil
Line a baking sheet with parchment paper.
Combine ¼ cup (60 ml) of the warm water with the stevia in a small bowl. Add the yeast and stir. Wait about 5 minutes for the mixture to start foaming. (If the yeast doesn’t foam, throw it away and start over.)
Meanwhile, combine the cassava flour, coconut flour, rosemary, thyme, and salt in a large bowl. Mix well with a spatula and form a well in the middle. Carefully pour the remaining ¾ cup (180 ml) warm water and coconut oil into the well. Add the yeast mixture. Mix well with a spatula until the dough is smooth. Knead 8 to 10 times with your hands and form the dough into a ball.
Transfer the dough to the parchment-lined baking sheet. Flatten it with your hands to form a 1-inch (2.5 cm) thick loaf. Cover with a light kitchen towel and let rest in a warm place for 30 minutes.
Place the oven rack int eh middle position and preheat the oven to 400°F (200°C).
After 30 minutes, uncover the dough (don’t knead it again!) and score it 3 times at an angle with a serrated knife. Sprinkle with more rosemary and thyme.
Bake for about 35 minutes, until the bread turns golden. Transfer to a wire rack and let cool completely before eating.
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