I realize I will get no sympathy from my east coast friends by complaining of the 70-degree weather we experienced here in Texas yesterday, so instead, let me simply extol the gorgeousness of today: sunny, clear, and, at present, a cool 49 degrees. I started the day with a brisk walk at 6 am with my friend Lindsey, and now, with Nick off to school, I’m cozy at my computer in my favorite fleece (the same fleece that had me sweltering by 8 am only yesterday).
Adding to my sense of snug is the focaccia bread I’ve been nibbling. I made it yesterday when I came across the bag of coconut flour I bought several months back. I forgot it’s existence until last week when I spied it during my vain search for a package of herbed tempeh in our deep freezer.
Hooray for forgotten treasures! Have you worked with cocoonut flour before? It’s a little bit tricky at irst becuase the portions seem bizarre in comparison to grain flours. For example, where you would typically use, say, 2 cups of wheat flour in a bread recipe, you would only use about 1/4 to 1/2 cup of coconut flour. Additionally, the liquid and egg quantities are far greater; the coconut flour is ultra-absorbent.
Once you wrap your head around the proportions, however, it is a pretty simple flour to work with. Plus, it is naturally gluten-free, low-carb and works for Paleo diets , too, which eschew grains.
I made a super-simple, savory (not sweet) dough and decided to push it into one of my long tart pans to make some grain-free focaccia bread. I opted for a pan, rather than free-form on a baking sheet, because the dough is pretty loose and spongy; it needs walls to hold it together. You don;t need a tart pan, though. A standard 8-inch (square or round) baking pan will work just fine!
One of the (many) reasons I am keen on focaccia is that you can top it with all sorts of bits and pieces from the refrigerator–your artistry with the toppings cleans out the refrigerator! For example, I topped mine with some leftover sauteed spinach, the last 3 sundried tomatoes (slivered them) at the bottom of jar, thin slices of a 1/4 of a red onion in the vegetable crisper, and some lone crumbles of goat cheese (skip the cheese if you are making this Paleo).
You can keep things simple, too, with a sprinkle of coarse salt and/or chopped rosemary.
This bread is fluffy, tender and so delicious! I hope you give coconut flour a try, it’s fun and easy to use. Happy baking!
Preheat oven to 400F. Line an 8-inch square or round pan, or a 10×6-inch pan, with parchment paper, leaving an overhang.
Whisk the eggs in a large bowl until blended, hen whisk in the milk and vinegar. Let stand for 5 minutes. Stir in the coconut flour, baking powder, and sea salt. Scrape into prepared pan, smoothing top slightly (it will be springy/spongey). Lightly press fingertips into top of dough; drizzle with the oil and top with any toppings you like.
Bake in the preheated oven for 20 to 25 minutes until light golden brown and set at center. Cool completely in pan on a wire rack. Use parchment to lift from pan once cool.
Storage: Store in an airtight container at room temp for 1 day or the refrigerator for up to 1 week.