This amazing Gluten Free Focaccia uses a special technique to make it extra light and fluffy. It is incredibly easy to make and is topped with kalamata olives, rosemary, and sea salt flakes. (No yeast or xanthan gum)
First, preheat your oven to 350 degrees. Then prepare a 9’’ x 13’’ baking tray with parchment paper and brush the paper with olive oil.
In a large bowl, place the almond flour, baking powder, salt, and stir to combine.
Then, add two beaten eggs, almond milk, olive oil, and apple cider vinegar to the flour mixture. Stir very well until a smooth dough forms and set aside.
Next, you're going to take the 3 remaining eggs and separate the whites into a medium bowl. Beat the egg whites with an electric mixer until they form soft peaks.
Add the beaten whites to the dough and slowly stir to incorporate.
Place the batter in the prepared baking tray and spread it evenly. It doesn’t need to go up to the edges since it will grow once it is in the oven.
In a small bowl, mix the olive oil with rosemary leaves and let it sit for 5 minutes. Then brush it all over the focaccia. Finally, spread some olives and sea salt flakes on top.
Bake it for 20-25 minutes or until a toothpick comes out clean and the top is brownish. Let it cool before transferring.