Paleo Garlic-Rosemary Focaccia Recipe

April 7th, 2016

The only thing better than biting into a slice of tender, warm garlic-rosemary focaccia may be the scent of it baking. Luckily, you don’t have long to wait—this Paleo-friendly loaf will be ready to eat in just 35 minutes.

Paleo Garlic-Rosemary Focaccia

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

Garlic-rosemary focaccia


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 Maldon salt and pepper. Bake 25 minutes in oven, or until golden.

Photo credit: Paul Delmont

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This article is related to: Dinner, Gluten-Free, Lunch, Paleo, Paleo Recipes, Vegetarian

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Merce MuseThrive Market Food Editor

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