Sun-Dried Tomato Ripe Olive Focaccia


  • 2 cups almond flour
  • 1/2 cup sliced California Black Ripe Olives, drained
  • 1/2 cup oil-packed sun-dried tomatoes, torn into bite-sized pieces and drained
  • 1/2 tsp diced fresh rosemary, plus more to garnish
  • 1/4 tsp salt
  • 2 eggs
  • 3 tsp olive oil, plus more for brushing
  • 1/2 cup sliced almonds


  1. Preheat oven to 350° F. Grease an 8″ square cake pan with olive oil, set aside.
  2. Toss the almond flour with the sliced olives and sundried tomatoes (reserve approximately a tablespoon each of the olives and tomatoes to garnish the top of the focaccia if desired). Mix in the rosemary and salt.
  3. Stir in the eggs and three tablespoons of olive oil, mix until a stiff dough forms.
  4. Transfer to the greased cake pan, press from the center outward into each corner until the dough is flat and even. Garnish with the reserved olives and sundied tomatoes if desired, press to adhere. Sprinkle the sliced almonds over the dough and press to adhere.
  5. Bake in the preheated oven for 20-30 minutes, remove and let cool when the edges are browned but not burnt.
  6. Let cool to room temperature, then top with additional
Recipe by:

Grok Grub