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 (updated 3/11/16)

Serves 4


  •  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


  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 degrees 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, 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.

Other Notes for Baking:

  1. 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.
  2. 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.
  3. 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 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.

  2. 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!

  3. 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?

    1. 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.

  4. 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.

    1. 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…

  5. 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.

  6. 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.

  7. 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!


  8. 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.

  9. 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.

  10. 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

    1. 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…

  11. 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 :)

  12. 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? :)

  13. 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.

  14. 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!

  15. 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.

  16. 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!

  17. 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!

  18. 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.

  19. 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.

  20. 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!

  21. Can coconut milk go bad? I just made the focaccia bread and the inside is green. The can says use before February of 2016. The can was almost one half cream and on half liquid. I’ve never used it before so I don’t know.

    1. Emmy, I hope I answered about the expiration of coconut milk. As for the cream versus liquid, this is often very important. Quite often with baking, you will be asked to use the cream only and no liquid. Be sure to review baking recipes that include coconut milk and whether they want you to use cream only or a whole can, etc.

  22. Can coconut milk go bad?? I used the cream from a can that expired February of this year. The focaccia bread was somewhat green inside. (Or at least a little dark). I don’t use coconut milk enough to know if that is ok or not.

    1. Hi Emmy,
      This recipe has recently been updated as we had some comments about “runny” doughs. As for your questions, yes coconut milk can go bad, although it doesn’t seem that out of date. I think small is a big indicator so if it smells like anything other than coconut, throw it out. As far as the green, it may not be from the milk, but from the eggs, since eggs can turn green from being overcooked, cooked in cast iron, heated too long, etc. They’re still perfectly fine to eat this way though. Since this bread is mostly eggs, that would be my guess. Hope this helps!

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