AIP Focaccia / Flatbread using Beth Blend's grain free flour blend

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Add 2 teaspoons of dry active yeast to 1/2 cup of warm water.

Add 2 teaspoons of maple syrup to the yeast mixture and stir.

Cover the yeast mixture and let it sit for about 5 to 10 minutes.

In a bowl, combine 2 1/2 cups of Beth Blend's grain free flour blend with 1/4 teaspoon of sea salt and mix dry ingredients together.

Add 1/2 cup of mashed cooked white sweet potato to the dry ingredients.

Warm up 1 1/4 cups of coconut milk and add it to the mixture, stirring to combine.

Add the yeast mixture to the bowl after it has become frothy and mix everything together with a spoon.

Add 2 teaspoons of apple cider vinegar to the mixture and stir well.

Let the dough sit for 20 to 30 minutes to ferment.

Preheat the oven to 350°F.

Add about 1 tablespoon of extra virgin olive oil to the dough to help with stickiness.

Transfer the sticky dough into an 11x8 inch sheet pan and spread it evenly.

Drizzle extra virgin olive oil on top of the dough and optionally add seasoning.

Bake in the preheated oven at 350°F for about 20 minutes or until the edges are golden brown.

Let the focaccia cool for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens