Olive and Rosemary Cauliflower Focaccia
Recipe GLPRec8825ab2a448e
A grain-free take on focaccia made with grated cauliflower, almond flour, and coconut flour, infused with fresh rosemary and studded with green olives. This savory bread has a tender crumb and golden crust, drizzled generously with olive oil for authentic focaccia flavor. Naturally gluten-free, dairy-free, and suitable for paleo and Whole30 diets.
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Ingredients
350 g cauliflower, grated
1½ cup almond flour
¼ cup coconut flour
¼ cup tapioca flour
2 tbsp fresh rosemary, chopped
1 tsp baking soda
½ tsp cream of tartar
½ tsp Himalayan salt
½ cup coconut oil, melted
½ cup full-fat coconut milk
1 tsp apple cider vinegar
4 large eggs
¼ cup extra virgin olive oil, divided
¼ cup green olives, sliced
Directions
Preheat your oven to 425°F. Prepare a 9-inch by 13-inch rimmed baking sheet by greasing it lightly and lining it with parchment paper for easy removal.
Using a box grater or the grater attachment on a food processor, finely grate the cauliflower until you have about 350 grams of shredded cauliflower.
Place the grated cauliflower in a microwave-safe bowl, cover it loosely with a paper towel, and microwave on high for about 5 minutes until the cauliflower is very soft and tender.
Allow the cauliflower to cool for a few minutes until it is safe to handle, then press it firmly in a clean kitchen towel or cheesecloth to squeeze out as much water as possible. This step is crucial for the proper texture of your bread.
In a large mixing bowl, combine the drained cauliflower with the almond flour, coconut flour, tapioca flour, 1 tablespoon of the chopped fresh rosemary, baking soda, cream of tartar, and salt.
Whisk the dry ingredients together until they are evenly combined and no lumps remain.
In a separate bowl, combine the melted coconut oil, coconut milk, apple cider vinegar, and eggs. Whisk vigorously until the mixture is well combined and slightly frothy.
Pour the wet ingredients into the bowl with the dry ingredients, and gently fold together using a rubber spatula until just combined. Do not overmix; some streaks are okay.
Pour the batter onto the prepared baking sheet and spread it out as evenly as possible to create an even thickness throughout.
Scatter the sliced green olives over the top of the batter and sprinkle with the remaining 1 tablespoon of fresh chopped rosemary. Drizzle 2 tablespoons of the extra virgin olive oil evenly over the surface.
Place the baking sheet in the oven and immediately lower the temperature to 375°F. Bake for 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Remove the focaccia from the oven and immediately drizzle the remaining 2 tablespoons of extra virgin olive oil over the entire surface, allowing it to be absorbed. Transfer the bread to a cooling rack.
Allow the focaccia to cool for 10 to 15 minutes, then cut it into 12 equal pieces and serve.
