This AIP Focaccia Bread recipe is everything you love about traditional focaccia but totally gluten, dairy, egg, soy and nightshade free. This recipe fits the AIP and Paleo diets.
Can I eat gluten-free bread on AIP?
Technically yes if it uses AIP ingredients. However, not all gluten free bread is the same. In fact, most use grains, seeds, and or nuts plus other ingredients which are not AIP. Therefore, you’ll most likely need to make it yourself to enjoy bread during the elimination stage of the AIP diet.
Is coconut flour allowed on AIP diet?
Yes. Coconut flour is just dried and ground up coconut meat.
Is almond flour allowed on AIP?
Nope. Almond flour is still almonds which is a nut. Nuts are considered a reintroduction and not allowed during the elimination stage.
Is active dry yeast AIP?
Dry active yeast is allowed during the elimination stage of the autoimmune protocol. However, always read the ingredients and packaging. You want to make sure that it’s gluten free and doesn’t include any other ingredients.
What do you eat focaccia with?
It goes really well with soups or salads like my Instant Pot Chicken Soup and my Mediterranean Salad.
Focaccia Art Ideas
I had a lot of fun creating focaccia art with this recipe. I used enoki mushrooms as the grass, sliced green onions as the flower stem and onions as the flowers. I also used parsley leaves for the flower leaves. But you can use our imagination here and experiment with other herbs, veggies and flowers to come up with your own scene.
How to make the AIP Focaccia Bread
1. Combine 1/4 cup of warm coconut milk (not boiling) with maple syrup in a small bowl. Add yeast and stir. Wait about 5 minutes for the mixture to start foaming and bubbling. (If the yeast doesn't foam, throw it away and start over.)
2. Meanwhile, combine the dry ingredients in a large bowl. Mix well with a spatula and form a well in the middle.
3. Add the yam, coconut oil and yeast mixture then stir with a spatula to combine.
4. Then make the gelatin egg by combining the water and gelatin. Whisk until frothy then carefully pour into the bowl. Continue mixing with a spatula until dough is smooth. Then form the dough into a ball.
5. Line a baking sheet with parchment paper. Brush the parchment with olive oil. Transfer the dough to the parchment. Flatten with your hands until the dough is about 1-inch-thick. Cover with a light, clean kitchen towel and let rest in a warm place for 30 minutes.
6. Place the oven rack in the middle position and preheat the oven to 375 degrees. Place the baking sheet in the oven as well.
7. After 30 minutes, uncover the dough, brush the crust with olive oil and add your focaccia toppings.
8. Bake for about 12-15 minutes, until the bread is cooked through, crisp on the outside and slightly browned. Let cool slightly before eating.
Tips for making the BEST AIP Focaccia Bread
- I always use yams for this recipe because they have slightly less liquid and sweetness to them. The yams are what keeps the dough flexible and soft. You could substitute the yams with mashed sweet potato or butternut squash although I haven’t tried it yet.
- It’s really important that your yeast isn’t dead. If you add the warm coconut milk and syrup to the yeast and it doesn’t start bubbling within 5 minutes, throw it out and repeat that step.
- Make sure the yeast says gluten free on the packaging.
- Read the ingredients on the yeast. You want to make sure you are buying dry active yeast and that the ingredient are all AIP friendly.
- Don’t use honey as a substitute for the maple syrup. Honey has different properties and could keep the yeast from bubbling.
- I used Malden Salt. It's a flaked sea salt. It is perfect topping this AIP Bread. You can purchase it online or in most stores.
If you like this AIP bread recipe then you’re going to love these AIP recipes.
- AIP Pizza
- AIP Blueberry Muffins
- Fruit Filled King Cake
- AIP Bread recipes (from Bon Aippetit and other AIP bloggers)
- Gluten Free Flatbread
- AIP Pumpkin Bread
- AIP Zucchini Bread
- AIP Banana Bread
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AIP Focaccia Bread
Equipment
- Baking Sheet
Ingredients
- 1 packet Dry Active Rapid Rise Yeast or 2 1/2 tsp of Dry Active Yeast, Make sure it says gluten free on the packaging
- 1 teaspoon Maple Syrup DO NOT USE HONEY
- 1/4 cup Coconut Milk
- 3/4 cup Tapioca Flour
- 1/2 cup Cassava Flour
- 1/4 cup Coconut Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tarter
- 1 teaspoon Salt
- 1/2 cup Yams mashed sweet potato are a good substitute
- 1/4 cup Coconut Oil
- 1/4 cup Boiling Water
- 3 tablespoons Gelatin
- 3 tablespoons Extra Virgin Olive Oil
Toppings
- Onions sliced
- Herbs
- Mushrooms
- Olives
- Malden Salt
- Italian Seasonings
Instructions
- Combine 1/4 cup of warm coconut milk (not boiling) with maple syrup in a small bowl. Add yeast and stir. Wait about 5 minutes for the mixture to start foaming and bubbling. If the yeast doesn't foam, throw it away and start over.
- Meanwhile, combine the dry ingredients in a large bowl. Mix well with a spatula and form a well in the middle.
- Add the yam, coconut oil and yeast mixture then stir with a spatula to combine.
- Then make the gelatin egg by combining the water and gelatin. Whisk until frothy then carefully pour into the bowl. Continue mixing with a spatula until dough is smooth. Then form the dough into a ball.
- Line a baking sheet with parchment paper. Brush the parchment with olive oil. Transfer the dough to the parchment. Flatten with your hands until the dough is about 1-inch-thick. Cover with a light, clean kitchen towel and let rest in a warm place for 30 minutes.
- Place the oven rack in the middle position and preheat the oven to 375 degrees. Place the baking sheet in the oven as well.
- After 30 minutes, uncover the dough, brush the crust with olive oil and add your focaccia toppings.
- Bake for about 12-15 minutes, until the bread is cooked through, crisp on the outside and slightly browned. Let cool slightly before eating.
Notes
- I always use yams for this recipe because they have slightly less liquid and sweetness to them. The yams are what keeps the dough flexible and soft. You could substitute the yams with mashed sweet potato or butternut squash although I haven’t tried it yet.
- It’s really important that your yeast isn’t dead. If you add the warm coconut milk and syrup to the yeast and it doesn’t start bubbling within 5 minutes, throw it out and repeat that step.
- Make sure the yeast says gluten free on the packaging.
- Read the ingredients on the yeast. You want to make sure you are buying dry active yeast and that the ingredient are all AIP friendly.
- Don’t use honey as a substitute for the maple syrup. Honey has different properties and could keep the yeast from bubbling.
- I used Malden Salt. It's a flaked sea salt. It is perfect topping this AIP Bread. You can purchase it online or in most stores.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
I have been wanting to try this recipe for awhile. I was wondering, since I have reintroduced eggs successfully, could I substitute 3 eggs for the gelatin eggs? Thanks for all the great recipes!
Maybe. I have never tried subbing eggs for gelatin. Feel free to give it a try and then come back and comment. I'd love to know how it turns out.
How long are you supposed to bake it for? It seems that the steps doesn't include baking time....Am I missing something?
Oh wow. The bake time is 12-15 minutes. I just noticed that I have a few errors in this recipe. I'm going to update it right now. Thanks for pointing it out.
This looks delicious! Wondering if you could advise which active yeast to use that is GF?
I’ve been searching but get confused with all the different yeasts.
I use red star which states that it's gluten free and doesn't have anything else but yeast in the ingredients. I haven't found a certified gluten free brand though.
I just made this and it looks and tastes amazing! I used Italian herbs and kalmata olives on mine.
But it's still a bit gooey in the middle even after baking it for longer than the instructions. I've noticed that issue when trying to do AIP baking, things just don't bake enough to get non-gooey. Any tips on how to get recipes like this to bake all the way through?
The only thing I didn't follow was having a pre-warmed baking sheet. It doesn't clearly say I should have two baking sheets but it would appear I should have had one warming in the oven and another that the dough is shaped and resting on.
Thanks for making and commenting on my recipe. I’m so glad you enjoyed it!!
Preheating the baking sheet helps keep the center from being gooey. I may need to explain this better in the directions. I cut the parchment paper to fit the baking sheet. Roll out the dough on the parchment Then place the baking sheet in the oven while it’s preheating. Once the bread is ready to be baked. I transfer it to the preheated baking sheet. This part is easy because the dough is on the parchment.
Sounds really nice this. Will give this a go over the weekend. Thanks for sharing this.
Simon
I served it at a dinner party soon after I posted it and everyone loved it. I hope you enjoy!