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1
Place the butter and olive oil into a deep cast iron skillet and heat on medium.
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2
Once the butter has melted add the garlic, sundried tomatoes, olives, parsley and chives and saute for about 5 minutes until the vegetables have softened.
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3
Remove the mixture from the skillet and set both aside, leaving the skilled with the oil base for when we add the dough.
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4
Place the eggs, olive oil, salt, pepper and cayenne into a bowl and mix until light and creamy.
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5
Add the apple cider vinegar and mix.
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6
Add the sieved coconut flour mixed with the almond meal, 3/4 cup of parmesan and baking soda to the bowl and process until well combined.
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7
Then add the garlic mixture and mix well.
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8
Refrigerate the dough for 30 minutes covered.
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9
Divide the dough into 12 pieces and roll into balls.
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10
Place the balls side by side into the bottom of the skillet.
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11
Sprinkle some olive oil over the top of the dough, then sprinkle the rest of the parmesan onto the dough and place into the pre-heated oven for 30-40 minutes.
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12
At the 20 minute mark remove from the oven and brush with a generous amount of olive oil. Then bake for the rest of the time.
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13
The bread will be ready when the tops feel firm to the touch.
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14
Let cool down completely before eating, or refrigerate as they will set more firmly for consumption the next day.
