Savory Focaccia Bread Recipe

1 / 2
Enjoy with soup or warm topped with butter.
2 / 2
“The Ultimate Grain-Free Cookbook” by Annabelle Lee is an educational read for anyone looking to cut out grains from their diet.
28-30 min. COOK TIME
12 pieces SERVINGS


    Dry Ingredients

    • 1 cup almond flour
    • 6 tablespoons coconut flour
    • 2 tablespoons psyllium husk powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon garlic powder

        Blender Ingredients

        • 1 cup roughly chopped yellow summer squash or peeled zucchini (4- 5 ounces)
        • 3 large eggs
        • 1/2 cup water
        • 1 tablespoon lemon juice


        • 3–4 tablespoons olive oil
        • 1 teaspoon rosemary
        • 1 teaspoon thyme
        • 1 minced garlic clove, or 1/4 teaspoon garlic powder
        • 1/8 teaspoon black pepper
        • Pinch of sea salt


    • Preheat the oven to 375°F.
    • Generously oil a baking sheet with olive oil.
    • In a medium-sized bowl, whisk together the dry ingredients.
    • Blend the wet ingredients in your blender until smooth.
    • Whisk the wet ingredients into the dry. As it thickens, stir and fold together.
    • Let the batter set up for a few minutes to absorb the liquids and then knead it with your fingers for about a minute.
    • Turn the dough onto the prepared baking pan and pat into a rectangle about 8 x 10 inches. It should be about 3/4-inch thick.
    • Use your fingertips to press little dimples all over the dough.
    • Pour the olive oil over the top and sprinkle on the herbs.
    • Bake for about 28–30 minutes, until the top is a deep golden brown.
    More from The Ultimate Grain-Free Cookbook:
    Permission: Reprinted with Permission from
    The Ultimate Grain-Free Cookbook and Published by Skyhorse
    Need Help? Call 1-800-456-6018
    Mother Earth Living
    Mother Earth Living
    The ultimate guide to living the good life!