Luke Hines' Garlic, Rosemary & Extra Virgin Olive Oil Focaccia

Luke Hines' Garlic, Rosemary & Extra Virgin Olive Oil Focaccia

Cooking time


1. Preheat your oven to 200°C, then grease a 26 cm × 16 cm cake tin and line it with baking paper.

2. Whisk the eggs, coconut milk, lemon juice and 1/4 cup of the EVOO together in a large bowl.

3. Add the coconut flour and baking powder and stir until well combined. The mixture will be soft and sticky.

4. Season with salt, then spoon the batter into the cake tin and level the surface.

5. Press the garlic slices and rosemary all over the top of the focaccia, then drizzle it with the remaining 1/4 of a cup of the extra virgin olive oil season with salt and pepper.

6. Put the focaccia in the oven and bake for 25 minutes, or until golden. When it’s cooked, a skewer inserted in the centre should come out clean. Let it stand in the tin for 5 minutes, then transfer to a chopping board.

7. Slice and serve warm, drizzled with more oil and seasoned generously with salt.

Ingredients Chevron Icon

6 eggs, at room temperature

1/2 cup coconut milk

1 tablespoon lemon juice

2/3 cup coconut flour

1 teaspoon baking powder

sea salt and ground black pepper

3 garlic cloves, thinly sliced

2 tablespoons fresh rosemary leaves

1/2 cup Cobra Estate Extra Virgin Olive Oil, plus extra for dipping