Grain-Free Herbed Focaccia Bread

Paleo breads are hard to get right, especially those of the crispy, flavorful, and well textured variety. 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. This Grain-Free Herbed Focaccia Bread recipe will be it a hit at your dinner table! It’s delicious on its own, but you can customize it however you like; cherry tomatoes, olives, or onions make great toppings. Try adding rosemary for a bit more flavor. Experiment to find your favorite, and you’ll never miss out on bread again!

Important Note For Baking Paleo – let batter sit for 10-15 minutes to thicken.  Nut flours need time to absorb the liquids.

Recipe Updated: 3/11/16

Grain Free Focaccia Bread-4
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Grain-Free Herbed Focaccia Bread

Servings 4

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 211

carbohydrate 7.2g

protein 8.1g

fat 17.1g

saturated fat 7.2g

cholesterol 186g

sodium 487g

potassium 106g

fiber 4.1g

sugar 1.6g


  • 4 large egg(s)
  • 1/4 cup(s) coconut cream thick part of canned coconut milk-no liquid (very important)
  • 6 tablespoon(s) coconut flour
  • 1/2 teaspoon(s) sea salt
  • 1/2 teaspoon(s) baking soda
  • 2 tablespoon(s) olive oil for brushing
  • 1 toppings of choice for focaccia such as chopped herbs, cherry tomatoes, onions, coarse salt, etc.


  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. Crack the eggs into a medium mixing bowl and add the coconut cream. Beat with a whisk until very smooth and well blended.
  4. In a smaller bowl, combine the coconut flour, baking soda 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.
  5. 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.
  6. Other Notes for Baking:
  7. 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.
  8. 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.
  9. 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.


  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. 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!

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

  4. 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!!!

  5. 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?

  6. 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!

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

    1. 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!

  8. This recipe is NOT right. I followed it to a T and it tastes more like quiche – super eggy! Please listen to the comments here and re-evaluate this recipe. The measurements are definitely off.

  9. Hello everyone, we have tested and re-tested this recipe. Thank you to all who have commented. We made a few small adjustments. The key to baking paleo is to let batters rest to absorb liquids and thicken.

  10. i see baking soda listed as an ingredient, but don’t see it mentioned in the recipe directions. when would you add this in, or is it a typo? thanks!

    1. Tara a – I have fixed the instructions. You need to add the baking soda to the salt and flour – Let us know how yours turns out.

  11. Its a craving filler for something with soup but not real good just as with all the other Paleo grain-filler recipes. Turned out fine with letting dough sit as recommended but texture just off although is spongy.

  12. Has anyone tried baking this on a cookie sheet? Just wondering if I should use parchment paper, greased with olive oil then pour the batter on top? Also would you bake it a bit less, as it would probably spread out more than in a skillet.

    1. Hi Cathy,

      I think your ideas sound great. Make sure to let the batter thicken up before pouring it onto the parchment paper. If you give it a try, please let us know how it turns out!


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