Grain-Free Rosemary Focaccia
Recipe by Julia Gibson
Ingredients
10
Time
40m
Serves
8
A delicious fluffy and crispy focaccia for those who are following a paleo or grain-free diet. This recipe is topped with lots of olive oil, rosemary and flakey salt, but feel free to add cherry tomatoes, thinly sliced red onion, halved olives or thinly sliced potatoes to customize yours! Pro tip: dip it in lots of olive oil and balsamic vinegar.
Gluten-Free
Ingredients
1/4cup
Extra-Virgin Olive Oil
2cups
Almond Flour
1/2cup
Arrowroot Flour
2tsp
Baking Powder
1/2tsp
Kosher Salt
2Tbsp
Psyllium Husk Powder
4
Large Egg Whites
1cup
Unsweetened Almond Milk
2Tbsp
Fresh Rosemary
1/4tsp
Finishing Salt
Instructions
1
Preheat oven to 400℉ and grease a 9-inch cake pan with 2 tablespoons olive oil.
2
In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, kosher salt and psyllium husk powder to combine.
3
In the bowl of a stand mixer, whisk the egg whites on high until soft peaks form. Add the almond milk to the dry ingredients and mix, then add in the whisked eggs whites and fold in gently until completely combined.
4
Transfer the dough to the grease pan. Using clean hands, spread the dough out in the pan, then make small dimples using your fingers or knuckles. Drizzle another 1-2 tablespoons of olive oil over the dough and top with the chopped rosemary and a few pinches of finishing salt.
5
Bake in the preheated oven for 35-40 minutes, then broil for a few minutes or so until the top is golden brown.
6
Substitutions: Add halved olives, cherry tomatoes, artichoke hearts, thinly sliced red onion or potatoes to the top before baking. Substitute the rosemary with thyme.
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More Recipes by Julia Gibson
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.

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