DIRECTIONS FOR LEEK AND ROASTED GARLIC FOCACCIA BREAD
Heat 1 tablespoon of olive oil in a skillet over medium low heat. Add sliced leek and sauté until softened, but not browned, about 5 minutes. Remove from heat and mix in mashed roasted garlic cloves, set aside.
Preheat oven to 350 degrees F (175 degrees C). With a brush, oil a 13×9 inch baking pan with olive oil. Cut a piece of parchment paper the width of the bottom of the baking pan and long enough to overlap the ends of the pan. Brush parchment paper with olive oil and place it in the pan.
In a medium bowl, beat egg whites until soft peaks form, set aside. In a small bowl, whisk egg yolks and kefir, set aside. In a large bowl, combine sifted coconut flour, golden flaxseed meal, salt and baking soda. Fold egg whites and egg yolk mixture into flour mixture until just combined.
Spread batter evenly in prepared baking pan and bake for 10 minutes. Remove baking pan from oven and scatter top of bread with leek and roasted garlic mixture, drizzle with remaining 1 tablespoon of olive oil, season with Herbs de Provence and salt and pepper to taste. Return baking pan to oven and bake bread for another 10 minutes, or until edges begin to brown.
Cool, slice, serve. It makes a great bread for sandwiches!
HOW TO MAKE ROASTED GARLIC
Preheat oven to 400 degrees F (200 degrees C).
Slice off top quarter of a whole head of garlic. Place garlic head in a small baking dish, cut side up, and drizzle with 1 tablespoon of olive oil. Cover baking dish tightly with foil and bake for 1 hour.
Let garlic cool slightly before using. Refrigerate unused portion in an airtight container for 1 to 2 weeks.
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