Paleo AIP Rosemary and Thyme Focaccia Bread
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Breakfast
Cuisine: Paleo Autoimmune Protocol
Serves: 1 loaf
Ingredients
- 1 cup warm water, divided
- 1 teaspoon maple syrup
- 1 (1/4-ounce) packet active dry yeast
- 1 cup cassava flour
- 1/2 cup coconut flour
- 11/2 teaspoons minced dried rosemary, plus extra for garnish
- 1 teaspoon dried thyme, plus extra for garnish
- 3/4 teaspoon fine sea salt
- 1/4 cup palm shortening, melted
Instructions
- Line a baking sheet with parchment paper.
- Combine 1/4 cup of warm water with maple syrup in a small bowl. Add 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 sea salt in a large bowl. Mix well with a spatula and form a well in the middle. Carefully pour remaining 3/4 cup of warm water and palm shortening into the well. Add the yeast mixture and mix well with a spatula until dough is smooth. Knead 8 to 10 times with your hands and form dough into a ball.
- Transfer the dough to the parchment-lined baking sheet. Flatten with your hands to form a 1-inch-thick loaf. Cover with a light, clean kitchen towel and let rest in a warm place for 30 minutes.
- Place the oven rack in the middle position and preheat the oven to 400° F.
- 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.
Notes
This focaccia will keep, wrapped in a kitchen towel and stored in a cool, dry place, for up to 5 days.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-bread/