AIP Focaccia Bread
 
Prep time
Cook time
Total time
 
A delicious savory grain free focaccia (flatbread) flavored with herbs and garlic!
Author:
Serves: 6-8
RecipeIngredients
  • 2 tsp dry active yeast
  • 2 tsp maple syrup
  • ½ cup warm water (should be around 90-100 F)
  • 2½ cups Beth Blend Grain Free Flour Blend (The red and white package with cassava, tapioca and coconut flours)
  • ⅛ tsp sea salt
  • ½ cup mashed white sweet potato (or regular sweet potato is ok too)
  • 1¼ cups coconut milk
  • 1 tsp Apple Cider vinegar
  • 2 tbsps extra virgin olive oil
  • ½ tsp Italian seasoning (make sure it is AIP compliant)
  • ½ tsp garlic powder
  • additional extra virgin olive oil / avocado oil - about 1 tbsp
For the dip:
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • 3 tbsp extra virgin olive oil
RecipeInstructions
  1. In a small bowl or a coffee cup, add the warm water, dry yeast and the maple syrup. stir using a spoon and cover the cup with a lid. Keep aside for 5 minutes until it turns frothy.
  2. Meanwhile, take a large mixing bowl and add the flour blend, sea salt and the mashed sweet potato. Mix using a spoon to mix the sweet potato well with the flour. Then add the coconut milk, the vinegar, the oil and the yeast mixture. Mix with your hands to form a doughy mixture (it will be quite sticky). Let this dough sit in a warm place (or you can place inside a warm oven. You can start your oven at the lowest temperature setting around 170 F and when it reaches around 100F, turn it off. Then place the dough inside it)
  3. Take the dough outside after 30 minutes. It should have risen slightly. Now turn the oven on and pre-heat to 350 F.
  4. Take a small sheet pan (around 8 by 11 inches). Brush with oil. Then dump the dough onto it and press using your fingers to spread the dough on the pan. The dough will be around ¾ inch thick. Add the additional extra virgin olive oil / avocado oil on top of the dough and then sprinkle the seasoning and garlic powder on top.
  5. Place the baking sheet in the oven and bake at 350 F for around 18-20 minutes until the base is golden and slightly toasted and top is cooked through. (Ovens vary so keep checking after 15 mins)
  6. Remove from the oven and let cool for a few minutes in the pan. Cut into 2 inch squares and serve with the dip.
For the dip:
  1. Mix all ingredients in a small dipping bowl and stir well.
Notes
You can store this bread for 24 hours at room temperature. You might notice green spots on the bread the next day and that's ok. The green spots are due to the sweet potato reacting with the baking soda. After 24 hours, store them in a refrigerator.
Recipe by Cook2Nourish at https://cook2nourish.com/2022/03/aip-focaccia-bread.html