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pieces of AIP Focaccia Bread
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5 from 4 votes

AIP Focaccia Bread

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.
Prep Time50 minutes
Cook Time15 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Side Dish
Cuisine: Italian, Italian American
Servings: 12 servings
Calories: 147kcal
Author: Beth Chen


  • Baking Sheet


  • 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



  • 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.


  • 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.


Serving: 1serving | Calories: 147kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 295mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg