Fat-Burning Paleo Focaccia Bread
Paleo focaccia bread… and fat-burning too? You read that right.
If you’ve recently given up gluten, bread (or grains, in general), then you’re doing a great thing for your health.
Not only will this help keep your blood sugar levels stable, but passing on the bread basket also helps to:
- Reduce systemic inflammation
- Ease digestive issues
- Reduce bloat
- Strengthen the immune system
- Create a leaner, healthier body
But what about the cravings? You know, those times when nothing but a hot, crusty piece of bread slathered in golden butter or dipped in olive oil will do?
I had one of those times last week (and just about every week, to be honest). But I wasn’t just craving sandwich bread – I wanted herbed focaccia with all of its chewy, crusty, rustic goodness – dipped in a garlic-spiked olive oil.
So, I quickly got to work adapting one of my recipes from my book, Better Breads. Using a few simple ingredients (most of which you probably have in your pantry right now) I whipped up an impromptu, artisan loaf of Italian focaccia in about 10 minutes. The hardest part was waiting for it to bake!
The focaccia emerged from the oven crowned with a chewy, golden crust and the perfect texture for sopping up a garlicky dipping sauce and my hearty Superfood Paleo Bolognese.
Paleo Focaccia Bread: The Fat-Burning Trifecta of Ingredients
Not only will this recipe satisfy your craving for bread – but also provide you with key nutrients that stoke your metabolism and help to burn stubborn fat, including:
- Protein – This is the power nutrient that kicks up your body’s production of glucagon– a key hormone for fat-burning. And this Italian-inspired bread provides three grams of protein per serving.
- Medium Chain Triglyerides (MCTs) – Found in coconut, these amazing fatty acids are burned by the liver for energy – not stored as fat. Studies show that eating a diet rich in MCTs can boost metabolism, improve blood sugar balance, benefit heart disease and even protect against fatty liver.
- Fiber – Part of the fat-burning “trifecta” of nutrients (which also includes protein and healthy fats), fiber is an essential part of a healthy, lean-body diet. Fiber helps to stabilize blood sugar, facilitate detoxification and reduce hunger.
If all this doesn’t send you running to the kitchen, get this: This recipe is also a great source of powerful antioxidants (thanks to the herbs!). These powerful molecules supercharge your body’s ability to fend off the free radicals that contribute to physical aging and degenerative disease.
So, without further adieu, here’s my super-simple, fat-burning recipe that’s sure to make your house smell like Little Italy and put a smile on your face…
Original
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings
12
Ingredients
- 7 Tbsp. Let’s Do Organic Creamed Coconut
- 4 Tbsp. organic virgin coconut oil
- 1/2 Tbsp. organic dried basil
- 10 small organic olives, sliced
- 1/2 tsp. sea salt
- 3/4 tsp. baking soda
- 5 large pastured eggs
- 2 tsp. garlic powder
- 5 pieces Mediterranean Organic Sundried Tomatoes
Instructions
- Soften creamed coconut by placing packet in a bowl of warm water. Work with your hands to create a pourable consistency.
- Preheat oven to 300 F and lightly grease a 9” round cake pan (preferably stoneware).
- Add eggs, melted coconut oil, creamed coconut, sea salt and baking soda to a blender. Blend until very smooth (no lumps!).
- Pour batter into a medium mixing bowl and fold in herbs and olives.
- Pour into greased pan. Top with sliced sun-dried tomatoes.
- Transfer to oven and bake 40-50 minutes until golden brown and firm.
- Serve with a dipping oil made with high quality organic extra virgin olive oil, minced garlic and herbs, to taste
Nutrition & Macronutrient Ratio
Nutrition Information Per Serving
145 calories, 13 g fat, 11 g saturated fat, 2 g monounsaturated fat, 0.3 g polyunsaturated fat, 66 mg cholesterol, 4 g carbohydrate, 2 g NET carbs, 0 g sugar alcohols, 1 g sugar, 3 g fiber, 2 g protein, 26 mg potassium, 32 mg phosphorous, 226 mg sodium, 2 mg magnesium
89 % FAT | 6 % PROTEIN | 5% CARBOHYDRATE
Just what is creamed coconut??? and where is it available/
Hi Ami,
Thanks for your question. The recipe above calls for Let’s Do Organic Creamed Coconut which is available at most health food stores. And here is the link to the product online: http://amzn.to/1JpuaWt
Ouch!!! I “purchased ” a couple of the healing gourmet cookbooks online. I’ve now made two of the breads and have been a little disappointed in the results. Probably my fault. I came to this site today to ask a few questions. First I thought I would read a few comments and responses. Wow! The very first response to a potential customer is a smack down. I think I’ll pass. I’d be afraid to ask the wrong question. I’m not thin skinned, but that was just rude. Sometimes people ask questions to start a conversation. I think I’ll google my questions. Thanks but no thanks.
Hi Cathy,
Thank you sincerely for your purchase of Healing Gourmet products and for your comment. We are happy to help you if you have any trouble with any of the recipes in the book, so please do ask. Those kind of requests are best submitted through our customer service email, however: healinggourmet AT gmail.com
With that said, please allow me to address your comment. Evidently Kelley agreed with you that my response was sufficiently snarky to edit my comment. However, I do stand by what I originally wrote. Over the years that Healing Gourmet has been online, I have replied to thousands of customer service requests and online comments. In some cases, these people were downright hostile for little or no reason. In the VAST majority of cases (99%) I am courteous, helpful and exceedingly grateful to our customers and I express this in all of my communications on the website or directly through email.
But what often perturbs me, are those who abdicate their own personal responsibility and self reliance. They either want someone else to do the work for them or they simply want someone else to give them an answer without doing any work or research on their own. In fact, I think this kind of attitude is a large part of what is wrong with our health as a population. Too many people are simply “following the doctor’s orders” or buying products because the package says it is a “Healthy Choice.” If there is ANY area of our life that we should take responsibility and do at least SOME of our own research… it should be in regards to our own health.
We get hundreds of emails asking questions about things that are CLEARLY and explicitly explained in the article that people are asking a question about. In other words, they couldn’t be bothered to actually READ it or launch a few web searches on their own… but they will take the time to ask someone else to do that work for them. This happens every single day. So, perhaps my original (now edited) response to Ami was a bit more direct than your sensibilities would deem appropriate. But I certainly wouldn’t call it a “smack down.” And I think if you read it again, you will see that she wasn’t “starting a conversation” (though we do appreciate any and all comments). She was asking something that was not only addressed in the message (along with a specific brand) but also information that is readily and easily available with her exact search phrase at the very top of Google results. All that said, while I do stand by my sentiments, I probably should have been a bit less snarky about it.
We appreciate you reading and commenting on Healing Gourmet.
Jon Herring
Oh no Jon, using common sense is not something you say “sorry” for. Too many people today are in fact lazy and expect to be coddled in every way. Please do not compromise on this issue.
Jon Herring,
I just came across your website today looking for a recipe and read your comment in response to Cathy Norton. I found it amusing and I totally agree with you concerning how lazy and “helpless” so many people are today. I’ve experienced this myself in dealing with the public, and the really funny thing is, I’m in a totally different field. I work at a fabric store! Some people come in and try to get me to do half their project for them!
This is a message for all you lazy people:
Get your act together! Quit trying to get other people to do your homework for you! Take responsibility for your actions! Exercise your brains by trying to find your own solutions! While you’re at it, check your spelling and grammar before you submit a comment!
Thank you for letting me air my rants. 🙂
Hi, I live in Australia and have been trying to source ‘Creamed Coconut’ to make this Focaccia Bread. It sounds really good. What I am finding is that there is no such product in Australia. People keep trying to sell me Coconut Cream and one health food shop wanted to sell me Coconut Butter.
I did follow your link to Amazon, but they will not ship to Australia.
Is there a substitute product that I can use?
I realise there is a difference between the two products but, would coconut cream work?
@Christine Adams ~~~ Have you tried looking for “Coconut Manna”, as it’s the same thing. “Creamed coconut” is simply the whole coconut: The coconut fat and the coconut flesh all combined. When you open a jar, there will usually be a layer of oil on top that has separated and you need to mix it all up. Putting the sealed jar in hot water for 10 minutes really helps this endeavor since it’s quite hard. Coconut manna is sold on many sites that ship internationally: See vitacost or Iherb for starters.
I believe I saw it on Thrive Market site
Would like to try this bread, but doesn’t it have any type of flour in it?
Hi Patricia… no, there is no flour in this bread recipe. The eggs and the creamed coconut provide the bulk and structure (as well as fiber, in the case of the coconut).
Is there no flour in this bread recipe?
Sorry to say I didn’t trust the recipe and added 1/2 c coconut flour……duh sorta defeats the gluten free, right? Maybe a note at the beginning of the recipe (for those of us new to this) that there isn’t any flour. Promise I will do better with the next batch.
Hi Genie,
Thanks for your note.
Most people are confused by the creamed coconut. Creamed coconut is whole coconut pureed – you get the fat and the fiber. It is very different than “coconut cream” which is just the fatty portion of coconut milk.
The batter is smooth and pourable. And it does bake up just like the photo above.
Also, coconut flour IS gluten free, so not sure what you meant by it defeating the purpose 🙂
Look forward to hearing about your next batch!
Be Well,
Kelley
super keen to make this – and others – I have bought your book – but although I love focaccia bread, not so keen on olives or sundried tomatoes! (can cope with tiny amounts) Are they absolutely integral or could they be left out? Or maybe reduced in quantity? Thanks – can’t wait to make AND eat it!
Hi Dale!
Thanks so much for stopping by.
The olives and tomatoes are totally optional. This bread is great plain, with herbs, or even with cinnamon for a more sweet treat.
Make sure you buy “creamed coconut” which is the whole coconut pureed when you make it.
Be Well!
Kelley
I bought it. On Amazon- thanks so much for the link. Very interesting Recipe. Creamed coconut should arrive Saturday and I can’t wait to try it. Do you have a similar recipe with almond flour? I used to have a fantastic foccia bread made with it but cannot find my recipe.
As a fellow traveller in the realm of no gluten or bread baskets (probably one of my favorite foods), I was very intrigued by this recipe. A friend of mine over and spoonfulofparadise.com recommended it to me so I thought I would give it a shot.
It is delicious! I have another bread recipe on my site (www.preheatto350.com) which is a decent substitute, however this bread is a completely different consistency and is much more flexible in terms of additions. I love discovering new recipes like this.
Shockingly, for those of you who haven’t tried it yet, the bread has no coconut flavor at all, and only a slight egg flavor. I say shockingly because it only has two main ingredients, coconut and egg.
I will definitely be playing around with this in the future. I think a breakfast bread with cinnamon and pecans might be fun!
Sorry really nothing to do with this bread but I tried a lovely pancake with three ingredients
Two eggs , one banana, and a sprinkle of cinnamon
FYI
So it is encouraging me to try your bread
Was surprised at the “bready” texture of this given that it has no flour. It was delicious and SO easy! This morning I sliced the leftovers horizontally to make thin slices for toast to go with our fried eggs. Because it is so easy I will be playing around with this recipe. I like the idea of cinnamon and pecans that someone mentioned here, maybe add some stevia. Am also going to try some lemon extract and stevia with a few dried cranberries thrown in. Love your recipes. Makes it a lot easier to get my family on board with paleo.
Honestly, I don’t get Cathy Norton’s comment on 3/7/15 at all. I found absolutely nothing wrong with your informative response to Ami, and certainly found nothing “snarky” about it. It was a simple matter of fact response. Its a shame that your response was taken out of context and put you in a place of frustration and having to defend yourself when it wasn’t called for. Also, those new to paleo baking just need to trust and try a recipe without 2nd guessing it. I’m still intrigued by baking with little or no “flour” type of ingredients with the bread or cake like results. Its a whole new world for me! Thanks for the guidance. Also, I appreciate that you have a whole section in your better breads cookbook explaining about the different ingredients that are foreign to us novices.
Hello,
Would it be a good idea to make the creamed coconut bij blending a fresh coconut until smooth and creamy?
Did someone already try this?
I have not tried this recipe yet but will soon! It looks great! I have been going gluten free and very recently started looking into paleo. I enjoy creating things instead of buying them when it is possible and was also wondering about the creamed coconut. I googled how to make it but everything that popped up was coconut cream or coconut butter and I know that is not the same as creamed coconut. Do you have any suggestions on how I could make the creamed coconut myself? Thanks for your help! I can’t wait to try this focaccia!
Hello,
I am looking forward to trying new recipes. I have been diagnosed with SIBO and Rapid emptying. It has been a struggle, especially because of the weight gain. Everything I eat, my body seams to store as fat. I have gained weight; it is a health issue because of high cholesterol. If anyone has any information on how to lose weight with these two diseases, please let me know!!
Its dangerously delicious. The organic eggs and the organic creamed coconut cost $6.45 here in Canada I baked it in a 7×11 pan and the bread reached about 3/4 inch high. I had no olives so I put in about a tsp tapenade and used fresh garlic, and fresh Basil. The crust was similar but not the same as a quiche or frittata egg bake. I was thinking a serving is very small. Surprisingly to my delight its filling as it is tasty. No detectible coconut flavour.
Where did you find the creamed coconut. I live in BC and am having difficulty. Thanks
I’m glad you mentioned serving size. I saw all the nutritional information per serving, but that doesn’t isn’t terribly helpful unless you know the serving size or number of servings per recipe. I am probably starring right at it and can’t see it for looking, but would appreciate any comment that would help me,
Thanks,
Pam
Hi Pam,
There are actually two sources of nutrition information on this page. The “Nutrition Info Per Serving” is just below the printable recipe and just above the “Nutrition Per Batch”. It is an image. Each serving has 144 calories, 13 g fat, 4 carbs, 2.5 g fiber. Do you see it?
Be Well,
Kelley
Hi there,
This looks like such a great and easy recipe that I would just LOVE to try. However, I need to avoid coconut, so I was wondering if you have any suggestions as to what I can use to substitute for the creamed coconut. I would use avocado oil instead of coconut oil, and then wondered if maybe blending an avocado to a creamy consistency would be good substitutes. Your thoughts? Thanks so much.
I’ll be moving to AIP very soon and won’t be able to do eggs. I wonder if anyone has tried using an egg substitute such as a gelatin egg for this and if it worked out the same? Sure wish I could do the tomatoes, too, as I love and miss them so much, but tomatoes aren’t so fond of me! I was very glad to hear of everyone’s different combinations as its given me different ideas to try out instead of the sundried tomato.
I’m trying this tonight! Sounds so good! BUT, I too would love to know if anyone has tried and EGG-FREE version??
Hi Teri,
Due to the amount of coconut in this recipe, an egg free version probably would not work at all. Coconut requires a lot of lift in baking.
Be Well,
Kelley
I tried this tonight, but it separated while cooking. There was a very distinct jelloish layer at the bottom. It definitely didn’t look like the picture, and didn’t taste very good. Do you have any suggestions?
Hi Catherine,
Hmmm… Jello layer? Sounds like you did not use the Let’s Do Organic Creamed Coconut. I’ve made this dozens of times and never had any “jello”… and it looks just like the photo. If you used “coconut cream” you would have basically made a custard, which sounds like what occurred. Please check your ingredients and try again.
I used “nutiva coconut manna”. I read through the comments and I thought that was accurate. If that not right?
To those who’ve been looking for creamed coconut, I’m from Ontario and Loblaws and Bulk Barn (in addition to other stores) carry the Grace brand of creamed coconut, which comes in a teal box and is conveniently approx. 7 tbsp per box. Price varies from $1.29–$1.79 per box. This brand works well with this recipe.
To the chefs: Thank you for posting this delicious and easy recipe. I’ve made this 3 times, with the most successful being the last, and not having the best of luck with the second. Might I suggest specifying in the printable recipe that the eggs should be room temperature? The issue with my second one was cold eggs were causing the creamed coconut to solidify and, while tasty, the final product was flat and oily as I was unable to get the mixture to combine properly in my food processor. This last time, my eggs were room temp and it came out SO fluffy and airy.
Hi. I tried this yesterday. Easy recipe to put together and bake. The loaf looked wonderful when I first removed it from the oven after 35 minutes at 300 degrees. It was nice a puffy looking marengue and then it sank/fell. It is also doughy in the middle almost like a thicker creme brûlée consistency and didn’t really get brown on the top. It taste wonderful especially when dipping in an olive oil/herb combo.
Was the bread supposed to raise in the oven and then sink/fall? How do you combat the doughy middle and have it look like your bread picture above? Would cutting the loaf in half horizontal and placing both halves back in the oven for another 10 minutes with doughy middle exposed help with the doughiness?
Hi Jan,
The “crème brûlée ” comment makes me believe you used Coconut CREAM, NOT Creamed Coconut. They are very different, and I specify the difference above. Creamed coconut is the pureed whole coconut… coconut cream is the heavy part of coconut milk. You need to buy creamed coconut or coconut manna or coconut butter, as specified in the recipe. Or you will have basically a coconut crème brûlée… not bread 😉
Be Well,
Kelley