Last updated February 1, 2019 by Lisa Richards, CNC

Leek And Roasted Garlic Focaccia Bread

Leek and focaccia bread

Here is a really filling, satisfying bread recipe that uses coconut flour and golden flaxseed meal. You can use it as a sandwich bread or just eat it as a snack by itself.

The recipe calls for roasted garlic (garlic is an antifungal too), so I have included directions at the bottom of the page to help you with that.

If you’re switching to a low carbohydrate, anti-inflammatory diet like the Candida diet, it is often helpful to find substitutes for the foods that you like to eat.

So, for example, you might try zucchini noodle lasagna instead of your regular lasagna, and you could use this bread or some coconut bread instead of your usual store-bought loaf.

Try it and let me know what you think!

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4.3 from 65 votes
Leek and focaccia bread
Leek And Roasted Garlic Focaccia Bread
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 1 flatbread (13 inches by 9 inches)
Calories: 1083 kcal
Author: Lisa Richards
  • 2 Tbsp. olive oil
  • 1 leek, sliced into thin rings
  • 3 cloves roasted garlic, mashed
  • 4 egg whites
  • 4 egg yolks
  • cup kefir
  • cup coconut flour, sifted
  • cup golden flaxseed meal
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 1 tsp. Herbs de Provence
  • Salt and pepper to taste
  1. Heat 1 tablespoon of olive oil in a skillet over medium low heat. Add sliced leek and sauté until softened, but not browned, about 5 minutes. Remove from heat and mix in mashed roasted garlic cloves, set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). With a brush, oil a 13×9 inch baking pan with olive oil. Cut a piece of parchment paper the width of the bottom of the baking pan and long enough to overlap the ends of the pan. Brush parchment paper with olive oil and place it in the pan.
  3. In a medium bowl, beat egg whites until soft peaks form, set aside. In a small bowl, whisk egg yolks and kefir, set aside. In a large bowl, combine sifted coconut flour, golden flaxseed meal, salt and baking soda. Fold egg whites and egg yolk mixture into flour mixture until just combined.
  4. Spread batter evenly in prepared baking pan and bake for 10 minutes. Remove baking pan from oven and scatter top of bread with leek and roasted garlic mixture, drizzle with remaining 1 tablespoon of olive oil, season with Herbs de Provence and salt and pepper to taste. Return baking pan to oven and bake bread for another 10 minutes, or until edges begin to brown.
  5. Cool, slice, serve. It makes a great bread for sandwiches!
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Slice off top quarter of a whole head of garlic. Place garlic head in a small baking dish, cut side up, and drizzle with 1 tablespoon of olive oil. Cover baking dish tightly with foil and bake for 1 hour.
  3. Let garlic cool slightly before using. Refrigerate unused portion in an airtight container for 1 to 2 weeks.

Healthy breads like this are an excellent option for a light snack on the Candida diet. Our Ultimate Candida Diet program is packed full of gluten-free, sugar-free recipes like this. It contains more than 100 recipes in total, and they’re all perfect for the Candida diet. Find out more here.

Filed under: Snacks
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  1. Melody Morris says:

    I would like to ask you what I could use in place of the kefir. We do not consume it. The only kind of dairy we do have sparingly, is organic plain greek yogurt and organic half and half creamer for occassional organic coffee. Thank you

    1. Lisa Richards says:

      Yes, you could use your plain yogurt instead of the kefir.

      1. Marj K says:

        Is there a non-dairy alternative? I used to make this all the time and loved it, but I’m non-dairy now. Thanks!

        1. Lisa Richards says:

          There are lots of non-dairy yogurts on the market now, like almond for example. Try them and let us know how it went!

  2. Molly says:

    I’m allergic to coconut flour and olive oil. What could I use as substitutes???

  3. elissa says:

    Where do I get the herbs de province it’s listed as an ingredient? I’ve seen that in a lot of autoimmune Paleo recipes, too. I’m currently trying to combine the two diets to heal my body. Thanks.

  4. Jill says:

    Hello! Trying this recipe for the first time. I followed instructions, yet barely had enough batter to even just cover the bottom of baking pan. Is the bread supposed to be really thin? Trying to figure out what I’m doing wrong. Thanks!

    1. Lisa Richards says:

      Hi Jill, it’s a focaccia bread so it will be quite thin. It certainly won’t be a loaf 🙂

  5. Elise says:

    5 stars
    Ive just been to the shops and couldn’t get the golden flax, is there something else I can use in its place please?

    1. Samantha says:

      Elise, are you in the UK? Flax is also called linseed there, so you might find it under that name. Also, any colour flax would work, doesn’t necessarily have to be the “golden” one.

  6. Rebecca Clews says:

    5 stars
    Is there a way to make this vegan please? Looks lovely.

  7. Jessica says:

    5 stars
    I just made a double batch of this because… hm…one for me and one for my crew. Haha.

    It turned out so yummy! I sautéed the garlic instead of roasting and split the topping between the two batches. I’m eating it with some homemade sun-dried tomato paste, red chili flakes and mix of olive oil and apple cider vinegar for dipping. It’s sinfully good! Has anyone tried other toppings? Olives etc.? Oh an I used a goat milk Kifir.

  8. Candle says:

    5 stars
    I am just a little lad of 18. The diet is very hard on me as a busy student, and this bread has saved my life. Wonderful.

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