Paleo Herb & Sun-Dried Tomato Focaccia Bread Recipe

Cut this bread horizontally for great sandwich makin'!
Servings: 8-9
Active Mixing Time: 10 minutes
Total Time: 50 minutes

• 5 pasture-raised eggs (or organic, omega-3 eggs)
• 1 pack Let's Do Organic Creamed Coconut (key ingredient; *details below about this)
• ¼ cup organic virgin coconut oil, melted (or extra virgin olive oil)
• ½ Tbsp. dried organic basil (an Italian herb blend and/or rosemary would be delicious too)
• 2 tsp. organic garlic powder (to taste)
• ¼ cup organic Parmesan cheese, divided
• 5 organic sun-dried tomatoes packed in olive oil, sliced (try Mediterranean Organic)
• ½ tsp. Sea Salt
• ¾ tsp. baking soda

* For the "Let's Do Organic Creamed Coconut", this may not be in every grocery store, but I found it in Whole Foods, or you can get it at the amazon link above. This is VERY different than just coconut cream or milk, as this contains the fiber from coconuts too, which is key to making this recipe come out properly.

Preparation:
1. Soften creamed coconut by placing packet in a bowl of warm water. Work with your hands to create a pourable consistency.
2. Preheat oven to 300 F and lightly grease a 9" round cake pan (preferably stoneware). I use a 9" square glass pan, for bread just like the old-style Focaccio places in North Beach, SF.
3. Add eggs, melted coconut oil, creamed coconut, sea salt and baking soda to a blender. Blend until very smooth (no lumps!).
4. Pour batter into a medium mixing bowl and fold in herbs and parm cheese (if using).
5. Pour into greased pan. Top with sliced sun-dried tomatoes and a little extra parm cheese, if using.
6. Transfer to oven and bake 40-45 minutes until golden brown and firm.
7. Serve with a dipping oil made with high quality organic extra virgin olive oil, minced garlic and herbs, to taste.