I started making this bread recipe when we were full AIP last year. Since David still can’t eat grains or eggs I’ve kept making it from time to time but I’ve made some pretty significant adaptations for our tastes. It comes together so quickly and cooks at a good temperature (400) to share the oven with roasting sweet potatoes or veggies that it’s even easy to incorporate into a weeknight dinner.
There are a few substitution options noted in the ingredients. It’s exceptionally allergen friendly! And bonus during these times of quarantine, there’s no yeast involved.
Paleo/AIP Garlic Focaccia
May 11, 2020
Category
AIP
All Recipes
Paleo
Persons
6
Serving Size
2 pieces
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Notes
This recipe was adapted from A Squirrel in the Kitchen\’s AIP rosemary and thyme focaccia. Bread pictured used 1t dried thyme instead of garlic powder.
Ingredients
- 1 c cassava flour
- 1/2 c coconut flour (or 3/4 c tapioca flour)
- 1-1/2 t garlic powder
- 1/2 t kosher salt
- 1 c water
- 1/4 c olive oil (or avocado oil)
- Additional olive oil, for hands and drizzling
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Mix flours, garlic, salt, water, and oil together in a bowl. A very soft dough will form. Press out about 1/2-inch thick (dough will not rise) onto parchment-lined baking sheet, dimpling the top with your fingers. Drizzle olive oil and sprinkle flaky salt over the top. Bake for 35 minutes or until the edges are browned. Cut or break into desired pieces and enjoy!
© 2024 Recipe copyright Sarah Wolfe at FeedTheWolfes.com
Oh, this one is a favorite around here!
Has a weird back taste. I used a pastry blender to mix the dry ingredients together before I added the wet ingredients. Used a dough hook on my Kitchen Aide Stand Mixer to mix all ingredients together. Cassava flour was fresh and coconut flour had been frozen. While I was able to consume it I don’t think I would serve it to guests. Any ideas on how I could improve this recipe would be appreciated.
Hi Eileen! I’ve never had this recipe have an aftertaste, and have often served it to normal-diet guests to rave reviews! I wonder if your coconut flour picked up some flavors from the freezer? It’s an extremely absorbent flour. I usually just mix the dough by hand but obviously a stand mixer works too. The only change I’ve ever had to make is that sometimes I add a little more water to make the dough the right texture. I’m sorry this didn’t work for you; I hope the next attempt will work out better!
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