Appetizers & Snacks

Cherry Tomato, Olive And Thyme Focaccia Bread

By Chef Sylvie
Gluten Free, Grain Free, and Vegetarian
PREP TIME: 25 min
COOK TIME: 20 min
TOTAL TIME: 45 min

A tender and chewy grain-free focaccia studded with cherry tomatoes and olives.

This tender and chewy grain-free focaccia is a tasty, healthy alternative to pizza. Serve studded with vibrant cherry tomatoes and flavorful olives to please your dinner guests!


  • 4 large eggs
  • ¼ cup/30ml plain yogurt
  • ¼ cup/ 30g coconut flour
  • 1/4 teaspoon baking soda
  • 1/8th teaspoon sea salt
  • 1 cup/ 112g grated fontina and parmesan cheese
  • 8oz / 228g baby tomatoes, sliced in half
  • ½ Tablespoon/7g extra virgin olive oil
  • ¼ cup/60g black olives, pitted and quartered or halved
  • 2 Tablespoons fresh thyme leaves
  • 2 oz/ 50g fresh whole milk mozzarella, cut into chunks
  • Salt and pepper to taste


  1. Preheat oven to 375 F.
  2. Beat the eggs and yogurt in a bowl until well combined.
  3. Combine the coconut flour, baking soda, salt and cheese in medium sized bowl.
  4. Combine the tomatoes, olive oil, thyme leaves, olives and mozzarella in another bowl, add a pinch of salt and pepper and set aside.
  5. Add the beaten eggs and yogurt mixture to the dry ingredients and mix until well combined.
  6. Line a baking sheet with parchment paper and spread the mixture in one large or two smaller oval shapes with the back of a spoon or spatula.
  7. Top with the tomato, olive and mozzarella mixture and bake for 15 to 20 minutes or until lightly puffed and golden around the edges.
  8. Remove parchment from baking sheet and let cool on wire rack.
  9. Enjoy warm or at room temperature.

This recipe originally appeared on Gourmande in the Kitchen.