Moist and Chewy, Coconut Flour Grain-Free Focaccia



Focaccia Dough:

  • 4 eggs
  • 4 Tablespoons plain yogurt
  • 1/4 cup/ (30g) coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup/ (112g) grated Provolone, Fontina and/or Parmesan cheese (mixed, your choice)


  • 8 oz / (228g) cherry or grape tomatoes, sliced in half
  • 1 Tablespoon olive oil
  • 1/4┬ácup/ (60g) olives (any olives you love), pitted and in quarters or halves
  • 2 Tablespoons fresh thyme leaves
  • 2 oz/ (50g) whole milk mozzarella, cut into chunks
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees.
  2. Beat the eggs and yogurt in a bowl until well combined.
  3. Combine the coconut flour, baking soda, salt and cheeses in medium sized bowl.
  4. Add the beaten eggs and yogurt mixture to the dry ingredients and mix until well combined.
  5. 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.
  6. Combine the tomatoes, olive oil, thyme leaves, olives and mozzarella in another bowl, add a pinch of salt.
  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.