I’ll keep this short and sweet today. I know everyone’s mind is full of weekend plans (sunshine? high of 76 in KC tomorrow? St. Patty’s day?) so I won’t bother you with my ramblings.
Okay so I’ll bother you for just a bit.
This bread is so so yummy and delicious. Tad is NOT a bread person (can you imagine??) and he loved this bread… so you know it’s good. The thing is, this bread isn’t very bread-y. It’s a no-gluten, no-grain recipe so it’s definitely a little different than the focaccia bread you’re used to. I’d say this is more omelette-y than bread-y (are you loving these made-up adjectives as much as I am?). It’s very light-weight and the consistency is a cross between an omelet and pizza crust.
Regardless, it’s delicious and you need to make this as soon as you possibly can. Oh, did I mention it’s SUPER easy? Better get to it so you can start on those fabulous weekend plans.
Tomato, Olive, and Thyme Focaccia Bread (adapted from here!)
4 Tbsp plain yogurt
1/4 cup coconut flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup shredded cheese, Italian mix (your choice, I used a parmesan/mozzarella mix)
8 oz cherry tomatoes, halved
1/4 black olives, halved
1/2 Tbsp. olive oil
2 Tbsp. fresh thyme leaves
Salt and Pepper
Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
Combine eggs and yogurt in a small bowl and whisk until thoroughly mixed. Set aside.
Combine flour, baking soda, salt, and shredded cheese in a medium bowl and mix thoroughly.
Combine tomatoes, olives, olive oil, thyme, and a pinch of salt and pepper to a small bowl and mix.
Add the egg mixture to the flour mixture and mix until combined. Spread the dough on the baking sheet into a round shape with 1/4-1/2″ thickness (no need to be exact here). Top with the olive and tomato mixture and place in the oven! Bake for 15-20 minutes or until golden brown and set. Sprinkle with leftover cheese and serve!
*The original recipe added chunks of fresh mozzarella on top of the dough before baking in the oven… please do this! I was a ding bat and forgot the mozzarella at the grocery store. I’m sure it would be heavenly on this bread.