Gluten-Free Focaccia

Gluten-Free Focaccia is a delicious homemade focaccia bread that is topped with cherry tomatoes, rosemary, and salt flakes. This almond-flour focaccia bread is one of our favorites.

📝 Ingredients

• 3 cups almond flour
• 2 tsp baking powder
• 1 tsp salt
• 5 large eggs
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 1–2 tsp salt flakes
• 1/2 cup cherry tomatoes
• 1 tbsp fresh rosemary leaves
• 1/4 cup extra virgin olive oil

👨‍🍳 Instructions

1. 1Prep: Preheat oven to 350°F. Prepare a 9x13 inch baking tray with baking paper.
2. 2Mix Dry: Add almond flour, baking powder, and salt to a large mixing bowl. Stir to combine.
3. 3Add Wet: Beat one egg with a whisk in a small bowl. Add the beaten egg, almond milk, and apple cider vinegar to the flour mixture.
4. 4Stir Batter: Stir very well until a smooth batter is formed. Set aside.
5. 5Beat Whites: Separate the whites of the four remaining eggs and place them in a medium bowl. Beat the egg whites with an electric mixer until soft peaks form.
6. 6Add Whites: Add the beaten egg whites to the dough and slowly stir to incorporate. It will lose a lot of air, but some will remain, making the focaccia very fluffy.
7. 7Spread Batter: Place the batter in the prepared baking tray. Spread it evenly. It doesn’t need to go up to the edges as it’ll spread a bit once in the oven.
8. 8Mix Oil: In a small bowl, mix the olive oil with rosemary leaves and let it sit for 5 minutes.
9. 9Top Batter: Brush the rosemary oil all over the focaccia. Arrange some halved cherry tomatoes and salt flakes on the top.
10. 10Bake for 20–25 minutes or until a toothpick inserted comes out clean.
11. 11Cool: Let the focaccia cool before serving or transferring to another container.
12. 12Store: Keep the leftovers in an airtight container in the fridge for up to 7 days.