Rosemary Paleo Focaccia

Gluten-Free | Dairy-Free | Paleo | AIP Option

cozy enough for a cold night, elegant enough for your Christmas table

Jump to Recipe

Introduction

This is the kind of bread you make when you want your kitchen to smell like warmth, olive oil, and December. It’s golden, soft in the center with perfectly crisp edges, and infused with rosemary in a way that just feels… home.

It’s rustic but refined. Simple but special. The kind of side that makes every bowl of soup, holiday roast, or winter salad feel elevated.

And the best part? It’s completely grain-free and naturally dairy-free — but you’d never know. This focaccia pulls apart like the real thing, catches olive oil in every dimple, and looks gorgeous on a Christmas Eve table next to candlelight and your best dishes.

🧡 Why You’ll Love This Paleo Rosemary Focaccia

• Crispy edges + soft, pillowy center

• Completely grain-free, dairy-free, and paleo

• AIP-friendly option

• Elegant enough for the holidays, easy enough for weeknights

• Perfect with soups, salads, roasts, and appetizers

• Ready in under 40 minutes with pantry-friendly ingredients

Table of Contents

Ingredients

Ingredient Substitutions

How to Make the Paleo Rosemary Focaccia

AIP/Low Histamine Notes

Frequently Asked Questions

Storage Instructions

Full Printable Recipe

More from DGT

Ingredients for the Paleo Rosemary Focaccia:

• Cassava Flour: The key flour that gives focaccia its structure and bready feel.

• Almond Flour: Adds tenderness and richness without grains. (Swap available below.)

• Tapioca Starch: Gives the dough its soft, chewy interior.

• Baking Powder: Helps the focaccia rise and get fluffy.

• Sea Salt: Balances richness and enhances flavor.

• Olive Oil: The star. Adds flavor, moisture, and that signature golden crust.

• Warm Water: Helps the dough come together into a smooth, workable texture.

• Fresh Rosemary: Infuses the focaccia with cozy, wintery aroma and flavor.

• Flaky Salt: For finishing and elevating each bite.

Ingredient Substitutions:

• Cassava Flour → No swap recommended: It’s essential for the texture.

• Almond Flour → Tigernut Flour (AIP): 1:1 swap. Texture will be slightly softer.

• Tapioca Starch → Arrowroot: 1:1 swap.

• Olive Oil → Avocado Oil: Works well, but flavor will be milder.

• Fresh Rosemary → Thyme or Sage: Different vibe, still delicious.

• Baking Powder (corn-free) → Baking Soda + Vinegar:½ tsp baking soda + 1 tsp apple cider vinegar.

How to Make the Paleo Rosemary Foccacia

Instructions:

1. Preheat: Heat oven to 375°F.

2. Mix Dry Ingredients: Whisk cassava flour, almond flour, tapioca starch, baking powder, and salt.

3. Add Wet Ingredients: Pour in olive oil and warm water. Mix until a soft dough forms.

4. Rest: Let dough sit for 2 minutes to hydrate fully.

5. Prepare Pan: Oil your baking dish generously so the crust gets crisp and golden.

6. Shape Dough: Press dough into a thick slab (¾–1 inch).If your pan is large, don’t stretch it edge-to-edge — rustic is the goal.

7. Dimple: Oil your fingers and press deep dimples all over the dough.

8. Top: Drizzle olive oil into the dimples. Sprinkle rosemary + flaky salt.

9. Bake: Bake for 30–35 minutes, checking at 25.

10. Cool: Let rest 5–10 minutes before slicing.

AIP + Low Histamine Notes

• Swap almond flour → tigernut flour.

• Use fresh herbs only.

• Consume same day or freeze; baked goods increase histamine overnight.

• Use avocado oil if olive oil triggers symptoms.

  

Frequently Asked Questions

• Can I make this without almond flour? Yes — use tigernut flour 1:1.

• Can I use coconut flour? No— it absorbs too much moisture and will ruin the dough.

• Can I double the recipe? Yes, but use a larger pan or bake slightly longer.

• Does this taste like “real” focaccia? It’s shockingly close — crispy edges, soft center, and gorgeous dimples.

• Can I add toppings? Yes — olives, tomatoes, caramelized onions, or roasted garlic..

Storage Instructions:

• Room Temperature: Cover and store for 24 hours.

• Refrigerator: Up to 4 days; reheat in oven to restore texture.

• Freezer: Freeze slices for up to 3 months.

  
  

Full Recipe:

If you liked this recipe, make sure to check these out:

• Roasted Garlic & Cauliflower Soup

• Paleo Cranberry Crumble Bars

• Grain Free Focaccia

• Winter Herb Roast Chicken

  
  

---

Looking for more Damn Good Thyme Recipes? Be sure to subscribe for a free 7 day paleo meal plan, as well as weekly recipes sent right to your inbox.

Subscribe

---

Did you make this recipe? Be sure to post on Instagram and tag @damngoodthyme to be featured in our story!

Got Pinterest?

• Make sure to save this post, so you can make the recipe over and over again!