Recipe: Paleo Garlic-Rosemary Focaccia

Our family has been moving more toward a grain-free diet, which has helped with digestive issues and blood sugar control. The one thing that I miss is having a good bread to dip in olive oil with meals. This paleo focaccia bread hits the mark! It has the benefit of also being low in carbs. Enjoy! –Dr. Anne


Yield: 6 servings
Active Time: 10 minutes
Total Time: 35 minutes



6 large eggs
1/2 cup coconut milk
1 tablespoon apple cider vinegar
2/3 cup coconut flour
1 teaspoon baking powder
Sea salt
3 cloves garlic, thinly sliced
2 tablespoons roughly chopped rosemary leaves
2 to 3 tablespoons olive oil
Maldon salt
Freshly ground black pepper


Preheat oven to 400 degrees and line 10 x 6-inch baking pan with parchment paper.

Whisk together eggs, coconut milk, and apple cider vinegar in large bowl. Add coconut flour, baking powder, and large pinch of salt and stir until well combined. Scrape batter into prepared pan and smooth out surface. Press garlic slices and chopped rosemary into the top of the focaccia, gently pressing into dough. Drizzle with olive oil and season with salt and pepper. Bake 25 minutes in oven, or until golden.


Source: Thrive Market,