• 3 eggs
  • 2 cups almond flour
  • 2 tbsp grape seed oil
  • 1 tsp baking soda
  • Pinch sea salt
  • 1/5 cup (2 oz) mixed olives, pitted and chopped (optional - the featured photo doesn't have olives)
  • 1 cup (10 oz) farmers cheese
  • 1/5 cup (2 oz) cheddar cheese
  • Pinch coarse salt
  • 4 sprigs fresh rosemary
This recipe is another staple in my house. It doesn’t feel like there isn’t actual flour. It’s a crowd pleaser when I have friends over or when I take it to someone else’s home. I hear it’s hard to tell the difference between this wheat-free focaccia and “real” focaccia.
  1. Preheat the oven to 375F.
  2. Whisk the eggs.
  3. Add the almond flour, little by little while mixing.
  4. Add the grape seed oil, the salt, the baking soda and (this is optional) the olives.
  5. Add the farmers cheese and mix.
  6. Add the cheddar cheese and mix until it is as homogeneous as it gets (knowing that if there are olives, it won’t look homogeneous by default!)
  7. Line a baking sheet with parchment paper.
  8. Place the mixture on the sheet and spread it to form a rectangle. You want it to be about 3/4 in thick. It will rise a bit more and it will expand in the sheet. Once you get to the shape you want, sprinkle it with the rosemary and coarse salt.
  9. Cook for about 35 minutes or until the top is slightly golden.
  10. Cut it into strips and put a dish of olive oil out to dip the focaccia in.