New Paleo Herbed Focaccia Bread Recipe!


Paleo breads are hard to get right, especially those of the crispy, flavorful, and well textured variety. When I was a bread eater, I loved focaccia (who doesn’t?). Or anything Italian, really. So we came up with this Paleo Herbed Focaccia in honor of that old favorite.

Traditional focaccia is an Italian bread that is crisp, light, and coated with olive oil. It’s an airy, flat loaf and is often made with herbs, vegetables, or olives. Our Paleo version is easy to make, and you can bake it in a pie pan or cake pan if you want a round loaf, or even on a cookie sheet if that’s more your style.

It’s delicious on its own, but you can customize it however you like; cherry tomatoes, good olives, or onions make great toppings. Experiment to find your favorite, and you’ll never miss out on bread again! I hope you love it! Please let us know in the comments.

Paleo Herbed Focaccia Bread

Serves 6-8


  •  4 large eggs
  • 1/4 cup coconut cream from the top of a can of coconut milk
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons fresh chopped herbs of your choice, such as rosemary, thyme, or oregano
  • Olive oil, for brushing
  • Coarse sea salt, for topping
  • Toppings of your choice, such as chopped olives, halved cherry tomatoes, roasted garlic cloves, or whatever your heart desires


  1. Preheat oven to 375 degrees F.
  2. Beat the eggs with the coconut cream until smooth. In a medium bowl, combine the coconut flour, salt, and baking soda.
  3. Add the egg mixture to the flour and stir until well combined.
  4. Line a pie plate or small jellyroll pan with parchment and spread the batter in the pan.
  5. Drizzle with olive oil and press your fingers lightly in the dough to indent.
  6. 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.

*UPDATE: we made a mistake when we first published this recipe. It should have been 1/4 cup of coconut cream instead of 1/2 cup, as it was originally stated. We apologize for any inconvenience and we’ll try to avoid typos in the future!!

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  1. ruby

    Thanks, was wondering what we were going to do for rolls for thanksgiving!
    You are great!

  2. jeanette

    Can you still do the Paleo if you need to watch cholesterol?
    This diet was recommended for one medical problem but another issue limits butter, eggs, dairy . I do not want to take all those pills-one to conteract something else.

    • Neely

      jeanette – Yes. Please read Jimmy Moore’s Cholesterol Clarity book and you will understand why :)

  3. Amy

    This looks great! I can’t wait to try it for Thanksgiving.

    Coconut Cream Newbie Paleo Question: should I buy one can and is there enough cream on top in one can for the recipe? What size can? Any brand recommendations? I have a Trader Joes and Whole Foods close by.

    Thank you!

  4. sraineth

    Hi there, when you say coconut cream from top of can are you taking about whats left before you mix the actual can of milk? can i just buy coconut cream instead of the milk?

    • Neely

      sraineth – I don’t know where you can buy the coconut cream instead of coconut milk to be honest. Every canned coconut milk I’ve ever seen has cream at the top when it’s allowed to settle. A good way to get it to come to the top if it’s not already there is to put it in the fridge for a while. Then it’s easy to scrape it out, too.

  5. Marcia

    I made this with fresh roasted garlic and rosemary yesterday!!!! Delicious!!!!

  6. Pam Kelley

    How many “Carbs” per serving?

  7. Brian

    Any way to make this without eggs?

  8. Sam Simpson

    Instead of eggs you could try substituting with a chia egg. To make a chia egg, mix 3 tablespoons chia seeds with 3 tablespoons filtered water and sit for 5 mins until gelatenous. Use in recipes with one for one substitution. So for this recipe you would need four chia eggs, or made with twelve spoons seeds and water.

  9. Penny

    What can you use in place of coconut? My daughter is allergic to wheat & coconut.

    • Neely

      Penny – You could possibly use a combination of almond flour and tapioca flour for this recipe. Or just almond flour would probably be good. It won’t taste exactly like this focaccia does, and it’ll probably have a different texture, but it’s worth a shot! For the coconut milk, honestly, I don’t know. Maybe oil/fat of some kind? Sorry I can’t help more…

  10. Kathy S

    Holy Cow Jeannette you would do the Paleo way of living to cut your cholesterol and inflammation which is really your problem. I went Paleo last January and dropped my cholesterol from 204 to 154! Get on Paleo right away. Totally cut out dairy and grains, clean out your pantry. You will feel so much better and all your tests will look so good and your body will thank you. Get some exercise too, walk walk walk if nothing else. And lift things.

  11. Terry Schuh

    Carbs cause inflammation in the body and arteries, simple carbs are what makes triglycerides rise. Dr. Oz had a cardiac team on who have studied this, and they said cutting carbs is the best thing you can do to prevent heart/artery disease.

  12. Holly

    Only a quarter cup of coconut flour? Is that right?

    Going to make this for Thanksgiving – it will be a lifesaver!

    • Neely

      Holly – Yep! That’s right.

  13. Phillip Clark

    1) The recipe makes no mention of adding the herbs, so I added them to the fry mixture before adding to the wet.

    2) The mixture was more like batter than dough, so I added more coconut flour to firm up the dough before putting it in the pie plate.

    3) added sliced garlic to the top.

    Overall I am happy with this recipe, but curious why so ‘wet’ when I followed the recipe?

    Thank you for these, please keep them coming!


  14. Karen

    Mine came out like a batter rather than a dough too – I think it depends on the thickness of your coconut cream. Not all cans of coconut milk I buy have the thick layer on top – even when I buy multiple cans of the same brand so it it is mixed or not as thick then I think the dough will be more like a batter. It had great flavor but was a touch dry since I added extra coconut flour. will definitely make this one again.

  15. Sarah de Vries

    Same here, came out like batter too even though my coconut cream was nice and thick. No way to ‘press your fingers lightly in the dough to indent’. Even if I had, as soon as it hit the hot oven and the coconut cream got nice and melty the batter became even more gooey and spread. It tasted more like a vaguely bready omelet, than like a crisp bread. Nonetheless, quite tasty.

  16. Kathryn

    I use coconut cream from trader joes. They sell it by the can and it is divine.

  17. BJDimit08

    Well this was a bust … I ended up with something that was more like a watery pancake batter than dough – even after letting the coconut milk set in the fridge and taking the concentrated cream. After nearly 30 minutes in the oven it didn’t even really cook and I ended up tossing the entire thing out. Might try it after adjusting the recipe again

    • Neely

      BJDimit08 – Sorry for the trouble! What did you bake yours in? Was it a pie plate or something not as shallow? I think it’s key to have it be in a shallow pie plate…

  18. Neely

    Sorry everyone! We made a mistake in the original recipe and that was likely causing the problems with it. It’s supposed to be 1/4 cup of coconut cream (and definitely the cream on top of the can – not the milk or the combination of milk and cream) instead of 1/2 cup like we originally stated. I’m really sorry for the inconvenience and I hope you try it again. The batter will still be a little wet, but it will be delicious in the end :)

  19. Stephanie

    Hey, this was not bad at all!!! Thanks for the suggestion about putting the can of coconut milk in the fridge to get the “cream” to gather at the top, that worked great. Now I’m thinking of a sweet variation too – with sliced apples, nuts, cinnamon, a little bit of honey – Paleo coffee cake? :)

  20. Alice Allen

    I am waiting to take this bread from the oven but am a bit concerned because the batter was so runny. I used 1/4 cup coconut cream as in your correction. I wondered if 1/4 cup flour was enough. I will wait and see.

  21. Alice Allen

    In spite of my concerns about runny batter the bread turned out. I am quite pleased with it but wonder why mine is so much darker than pictured. I put chopped green olives on top and made a tomato sandwich to try my first piece of bread. Yummy!

  22. Kathy

    OMG. These were yummy. Made mine with roasted garlic, rosemary and sun-dried tomatoes. I have been eating Paleo for 70 days, no cheats, so this was a special treat for me.. This was just perfect with ham bone ( nitrate free) soup (left over from holiday) on this cold wintery day.
    Thanks, it was so easy to make! Mom and hubby loved it,too.

  23. Michelle

    I was searching for a simple, quick recipe to use for dipping and taste testing my fresh olive oils… Perfect!

  24. Annie

    Hey! I tried out the recipe and even though there were a couple of hiccups the bread turned out quite well. I didn’t know what to expect, especially as I substituted the coconut flour for ground almonds because I’m not too fond of coconuts. Good tip from those who suggested putting the coconut milk in the fridge for 30mins to form a cream on top – thanks! I’ve shared my baking experience on my blog along with other paleo recipes I’m trying out ( Let me know of any other recipes to try out and share!

  25. Anna

    Just wanted to comment about the chia egg replacer because it is incorrectly stated above. In order to do a flax or chia replacer the ratio is 1 tbsp. ground chia/flax to 3 tbsp. water for one egg. Allow to sit and thicken before adding to mixture. Just didn’t want anyone to use too many seeds and not have it work like I did. Thanks for a great recipe!

  26. Amy

    Worst recipe ever. tastes like eggs. yuck! I would never recommend this or try again. It is all egg, not enough flour. I will keep looking for a paleo foccacia recipe.

  27. sandra

    i tried it as the recipe called for…i found it was an eggy baking soda taste and more like a batter bread.
    This time I am trying with same liquid but double the coconut flour…
    Well that didn’t turn out any better…it was too dry- however, the consistency was what i would expect. i am drying these out for croutons and trying something new. This recipe is not quite what i am looking for but thanks for posting it.

  28. Chrissy

    Turned out great! Dipped it in a white bean + chard soup I just made on this frigid day. I enjoyed how easy it was to whip up while my soup was simmering away. Added fresh rosemary to the top along with some garlic-infused olive oil. YUM! Yes, a little spongey from the eggs, but happy to have the added protein. I cooked for about 25 minutes to crisp the top up nicely. Thank you!

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