Tomato Focaccia Bread
Who doesn’t love some focaccia bread that can be dipped in heavenly olive oil?
This version will have you singing praises for paleo bread because the flavors are amazing. With the sweet taste of sun-dried tomatoes & fresh rosemary, you will thank me for brining bread back into your paleo life.
This bread mixes up & bakes in under 30 minutes so that’s a win too. You can make this up as a side to some yummy spaghetti squash or use it as a fancy appetizer for your next party. If you cut it into little squares you could top it with olives or arugula to make people swoon over your healthy food.
Tomato Focaccia Bread
ingredients
1 cup almond flour
1/2 cup arrowroot flour
1/2 cup sun-dried tomatoes, dry packed
3 eggs, room temperature
2 tablespoons fresh rosemary, chopped
1 tablespoon coconut oil, melted & cooled
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon baking soda
1/2 teaspoon salt
directions
heat oven to 350.
soak the sun-dried tomatoes in warm water for 10 minutes then drain & chop them into small pieces.
combine almond flour, arrowroot flour, baking soda, salt, oregano & rosemary in a large mixing bowl.
in a small measuring cup, whisk the eggs, honey & coconut oil together.
combine wet ingredients into dry, stirring until completely mixed. fold in chopped, sun-dried tomatoes.
line a round pizza pan with parchment paper & spread dough into a circle leaving about 2” all the way around the pan.
bake 10 minutes, checking with a toothpick to make sure it is done. allow the bread to cool on the pan 5 minutes, then transfer the bread on the parchment paper to a cooling rack & continue cooling at least 10 minutes before serving.
cut into pieces to serve.
