Grain-Free, Gluten-Free Focaccia Bread

Hello friends, I'm back! It’s not easy to keep up with a blog (and most things) with a newborn. I've lost most of my pregnancy weight but the last 4 kilos, and that little belly, are still stubbornly there.

I know my body pretty well and I know that if I want that fat to melt away, I need to get rid of high-glycemic "white" carbs. They are delicious, but unfortunately, not the best option when you want to lose fat. I decided it was time to say bye-bye to crackers, pizza and breadsticks, which I've allowed myself to have more often since I've had the baby because... well, you know, life has changed in the last few weeks and it hasn't always been easy!

Now it's really time to get back on track, so I've decided to bake some of this grain and gluten-free focaccia, following a recipe I worked on a few months ago. It uses almond flour as a substitute to regular wheat flour.

Being higher in fat (healthy fats!) than regular focaccia (but low-carb, so less sugar!), it is more filling so you won't need to eat a whole tray to feel satisfied. I usually bake a couple of trays in one go, cut the focaccia in squares and then freeze it. When I feel like having some "bread", I just take out 2-3 squares, heat them up in the oven and voila, my bread cravings go away.

Yields: one 23 cm (9 inches) tray, around 20 squares


250 gr almond flour (2 cups)

60 gr (1/2 cup) grated cheddar or parmesan cheese

2 tsp baking soda

3 eggs

4 tbsp (50 gr) extra virgin olive oil

2 tbsp dried rosemary

Salt and black pepper to taste


2 tbsp dried or fresh rosemary

Rock salt

Mixed seeds (optional)


1. Preheat the oven to 375 F (180 C)

2. Mix all the ingredient in a bowl or food processor until well blended

3. Cover a baking tray (23 cm - 9 inches) with baking paper and spread the batter evenly

4. Sprinkle some dried or fresh rosemary and rock salt on top. As a variation you can also add some mixed seeds (sunflower, pumpkin, flax) on top

5. Bake until the edges turn brown, for 35 - 40 minutes

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