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 (updated 3/11/16)
- 4 large eggs
- 1/4 cup coconut cream from the top of a can of coconut milk (VERY IMPORTANT!)
- 6 Tablespoons coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- Olive oil, for brushing
- Toppings of your choice, such as chopped fresh herbs, coarse salt, olives, halved cherry tomatoes, roasted garlic cloves, or whatever your heart desires
- 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.
- Preheat oven to 375 degrees F.
- Crack the eggs into a medium mixing bowl and add the coconut cream. Beat with a whisk until very smooth and well blended.
- In a smaller bowl, combine the coconut flour, and salt in a small bowl and mix gently. Add this to the egg mixture and whisk until smooth. Let stand for 10 minutes to thicken up — do not skip this step.
- Once the batter is thickened, heat a 9-10 inch cast iron skillet over medium heat. When hot, add the oil and then add the batter. Quickly spread the batter in the pan, getting it as even as you can. Once it’s even, allow to cook for 30 more seconds and turn off the heat. Add your desired toppings, and transfer to the oven. Let bake for 12-15 minutes, until top is browned and no longer shiny. Allow to cool before slicing and serving.
Other Notes for Baking:
- For the coconut cream, make sure that you only use the thick part of the coconut milk and whisk the eggs and coconut cream well.
- Instead of drizzling the oil over the top, I heated the oil in a cast iron skillet and then spread the batter in the hot oil to give it a more “focaccia” like crust. This also kept it from sticking to the pan. It worked nicely in a 10-inch cast iron skillet; anything larger than that probably won’t work.
- Overall, it had a bread like texture, but being that it’s main ingredient is eggs, it does taste a bit eggy. The extra coconut flour helps offset that a bit, I think. For a grain free bread, it’s pretty good, and it’s really good if you eat it with something saucy, which makes you feel more like you’re eating bread than a quiche.
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