Grain-Free Herbed Focaccia Bread

Paleo-Herbed-Focaccia-Department-Int
Servings: 6
Approximate Cook Time: 35 minutes
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Votes: 10
Rating: 4.4
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Ingredients

4 large egg(s)
1/4 cup(s) coconut cream, from the top of a can of coconut milk (very important)
1/4 cup(s) coconut flour
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) baking soda
2 tablespoon(s) herbs, fresh, such as rosemary, thyme, or oregano, - chopped
1 tablespoon(s) olive oil, for brushing
1 tablespoon(s) sea salt, coarse, for topping
toppings of choice for focaccia, such as chopped olives, halved cherry tomatoes, roasted garlic cloves, or whatever your heart desires

Instructions

  1. If the cream isn't at the top of the can of coconut milk, put the can in the fridge and it will rise to the top in about 30 minutes.
  2. Preheat oven to 375 F.
  3. Beat the eggs with the coconut cream until smooth. In a medium bowl, combine the coconut flour, salt, and baking soda.
  4. Add the egg mixture to the flour and stir until well combined.
  5. Line a shallow 8" pie plate or small jellyroll pan with parchment and spread the batter in the pan.
  6. Drizzle with olive oil and press your fingers lightly in the dough to indent.
  7. If topping the bread, add toppings evenly. Bake for 15-20 minutes until top is lightly browned. Remove from the oven and brush with more olive oil. Cool before slicing and serving.

11 Comments

  1. Can someone verify the ingredients in this recipe? Should it really be only 1/4c of flour? My husband made this tonight and in no way did it resemble a dough. It was thin even for a batter, so no way we could have brushed it with olive oil. When cooked it tasted like eggs and not much else. Any suggestions?

  2. Something is wrong here… 4 eggs to 1/4 cup flour? Certainly there must be some more dry ingredients.

    • Neely Quinn

      Connor – No, it’s correct. Coconut flour is very dense and requires a lot more liquid than other flours.

  3. I’m making this right now – I agree – the flour measurement has to be incorrect…mine looks like batter.
    I’m just adding more coconut flour and winging it now – disappointing thus far!

  4. Louise

    Just making this now and totally agree with comments above. Will add a bit more flour and see what happens…………..stay tuned

  5. Louise

    Yummmy. I added more flour. Maybe my eggs were too big. Anyhow tastes good.

  6. I added a little bit more flour and let it sit for about 5-10 minutes prior to pouring into the baking dish. This really helped it thicken up. Turned out fantastic!!!

  7. Do I have to use coconut cream? Can I simply use coconut milk as I have this in my fridge and it is from a carton not a can will this effect my results?

  8. Cara L

    I made this recipe to the T – did not add more flour. I just used salt, olive oil and rosemary. This is SOOO GOOD!!! I love the rosemary bread at Macaroni Grill (please don’t judge me!!) and this rivals it. I would have never guessed it would be so good. I cut it into pieces and froze some of it. I just reheated it tonight and it was delicious!

  9. Can arrowroot starch be used instead of coconut flour. I just think it would be too coconutty (if that’s a word)

    • Hi Marie – The coconut flour is quite mild in this recipe, so it doesn’t add much flavor. I wouldn’t recommend a direct tapioca/arrowroot starch substitution, but if you decrease the liquid in the right proportion, you could make it work. Let us know how it turns out!

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