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 Herbed Focaccia Bread
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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

Ingredients

  • 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.

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. 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.