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Grain-Free Focaccia with Olives, Sundried Tomato & Rosemary by Emma Eats & Explores - Grainfree, Glutenfree, Sugarfree, Paleo, Low Carb, SCD & Vegetarian

Grain Free Focaccia - Olive, Sundried Tomato & Rosemary

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread & Baking, Salads & Sides, Snacks
Cuisine Gluten-Free, Grain-Free, Italian, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian
Servings 12 people

Ingredients
  

  • 5 eggs
  • 100 ml yoghurt (1/2 cup)
  • 30 g coconut flour (1/4 cup)
  • 120 g cheddar cheese (grated) (1 cup)
  • 1/2 tsp bicarbonate of soda
  • salt & pepper

Toppings

  • 30 g black olives (sliced)
  • 30 g cheddar cheese (grated) (1/4 cup)
  • 50 g sundried tomatoes (chopped)
  • 2 stalks fresh rosemary (chopped)

Instructions
 

  • Preheat the oven to 180C (350F) and line a 12x8 inch baking tin with parchment paper.
  • Mix the eggs with the yoghurt until everything is incorporated.
  • Add the grated cheese, plenty of salt and pepper to season, and mix well.
  • Add in the coconut flour and stir thoroughly until everything is combined and the ‘dough’ is much more ‘paste-like'.
  • Add the olives, sundried tomato and rosemary and stir through.
  • Add the bicarbonate of soda, mix thoroughly and pour into the parchment lined tin.
  • Sprinkle the remaining grated cheddar cheese over the top and pop the tin into the oven.
  • Bake for 20 mins until the mixture is set and the cheese on the top has browned.
  • Remove from the oven and slice into 12 squares. Serve warm or cold.