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Rosemary and Thyme Focaccia (AIP)

  • Author: Sophie Van Tiggelen
  • Total Time: 1 hour 15 mins
  • Yield: 1 focaccia loaf 1x


This soft and aromatic AIP focaccia is divine when paired with so many things. Its tender texture makes it a favorite for dipping in a little bit of olive oil and dried herbs, like the Italians do. It will taste even better if you break it apart into small pieces instead of slicing it.


  • 1 cup (240 ml) warm (110°F to 115°F) water, divided
  • 1 teaspoon maple syrup
  • 1 (1/4 ounce, or 7 g) packet active dry yeast
  • 1 cup (140 g) cassava flour
  • 1/2 cup (56 g) coconut flour
  • 1 1/2 teaspoons (2 g) minced dried rosemary, plus extra for garnish
  • 1 teaspoon dried thyme, plus extra for garnish
  • 3/4 teaspoon fine sea salt
  • 1/4 cup (60 ml) melted palm shortening


  1. Line a baking sheet with parchment paper.
  2. Combine 1/4 cup (60 ml) of the warm water with the maple syrup in a small bowl. Add the yeast and stir. Wait about 5 minutes for the mixture to start foaming. (If the yeast doesn’t foam, throw it away and start over.)
  3. Meanwhile, combine the cassava flour, coconut flour, rosemary, thyme, and sea salt in a large bowl. Mix well with a spatula and form a well in the middle. Carefully pour the remaining 3/4 cup (180 ml) warm water and palm shortening into the well. Add the yeast mixture. Mix well with a spatula until the dough is smooth. Knead 8 to 10 times with your hands and form the dough into a ball.
  4. Transfer the dough to the parchment-lined baking sheet. Flatten it with your hands to form a 1-inch (2.5 cm) thick loaf. Cover with a light kitchen towel and let rest in a warm place for 30 minutes.
  5. Place the oven rack int eh middle position and preheat the oven to 400°F (200°C).
  6. After 30 minutes, uncover the dough (don’t knead it again!) and score it 3 times at an angle with a serrated knife. Sprinkle with more rosemary and thyme.
  7. Bake for about 35 minutes, until the bread turns golden. Transfer to a wire rack and let cool completely before eating.


This recipe reprinted with permission from The Autoimmune Protocol Made Simple by Sophie van Tiggelen, ©2018.

  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Category: Bread
  • Cuisine: Italian