Paleo breads are a huge treat for me and I try to stay away from them as much as possible. This focaccia, however, uses minimal “flour” and still has the texture of bread! This is the perfect recipe for when you are missing bread or entertaining guests. My favorite way to eat it is with Bruschetta.
My favorite way to eat this is with the Herb Dipping Oil pictured above.
Paleo, Gluten Free Focaccia
Author: Apples to Zoodles
Serves: 8 Slices
Ingredients
- 4 large eggs
- 3 tbsp coconut oil or ghee, softened
- 1 tsp apple cider vinegar, optional*
- ¼ cup coconut flour
- ¼ tsp sea salt
- ½ tsp baking soda
- 1 tbsp fresh basil, chopped
- ½ tbsp dried rosemary
- ½ tbsp dried oregano
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400F.
- Whisk eggs, coconut oil or ghee, and apple cider vinegar (optional) in a medium bowl.
- Add the rest of the ingredients and whisk well.
- Place a greased piece of parchment paper on a baking sheet.
- Form the dough into a loaf on the sheet.
- Bake for 15-20 minutes, or until the top is light brown.
- Let cool and slice.
Notes
Inspired by The Paleo Plan
*The apple cider vinegar works with the baking soda to cause a chemical reaction that helps the bread rise. However, if you do not have any apple cider vinegar on hand I have made this recipe without it many times and it still works wonderfully.
You can also put the dough in a mini muffin pan for little herb muffins.
I love this topped with Bruschetta, Herb Dipping Oil or Artichoke Pesto.
*The apple cider vinegar works with the baking soda to cause a chemical reaction that helps the bread rise. However, if you do not have any apple cider vinegar on hand I have made this recipe without it many times and it still works wonderfully.
You can also put the dough in a mini muffin pan for little herb muffins.
I love this topped with Bruschetta, Herb Dipping Oil or Artichoke Pesto.
Step 4
Step 6
i tried making this now and it doesn’t make sense. the “dough” is a liquid. did you maybe make a mistake with the amount of coconut flour? maybe it is suppose to be more than 1/4 cup. ill wait for a response before i attempt to bake this. thanks
Hi Samantha –
I double checked the recipe and everything is correct. I have made this countless times so I am not sure what went wrong for you. Instead of melting the coconut oil (or ghee) just try using it at room temperature (I just adjusted that in the recipe although I have used it melted and never had a problem), make sure you are using coconut flour (not almond flour), but other than that I am not sure what could have gone wrong. The dough should be very “doughy” – as you can see from my picture for step 4. If you still have your “dough” try putting it in the fridge for a few hours and see if it thickens up. I hope this ends up working for you! If not you could always try making the focaccia linked to in the notes from The Paleo Plan.