Cherry Tomato, Olive and Thyme Focaccia Bread (Gluten Free and Grain Free)

And then the tomatoes arrived.

Vibrant hues of crimson, gold, and coral take center stage at the market demanding the spotlight this time of year.  With such a tempting array I was spoiled for choice.  There were all the usual late summer suspects but it was the little red baby tomatoes that came home with me this time. These beauties enticed me with their diminutive size and brilliant color.

baby tomatoes

Perfect all on their own, the bright acidity of vine ripe tomatoes is perfectly at home with  creamy fresh mozzarella, fruity olive oil and a good pinch of sea salt.  And that is just how I planned on eating them, but I made sure to save a few for this gluten free and grain free tomato, olive and thyme focaccia.

Pizza’s slightly fluffier sibling, focaccia is a moist and tender vehicle for a variety of flavors.  Here juicy little tomatoes meet up with fresh thyme and take a tumble with salty black olives before being spread atop a cushion of cheese stuffed dough.

A little olive oil and heat boosts the sweetness of the red gems, concentrating their flavor and taming their acidity.  The focaccia itself is made with copious amounts of cheese held together with just the slightest amount of coconut flour.

Moist and chewy, it’s a cross between soft bread sticks and a deep dish pizza crust. A veil of herbed tomatoes and olives grace the top along with shreds of fresh mozzarella.  As it bakes the toppings are pushed deep into the dough, enveloping the wrinkled edges of the roasted tomatoes.

Tomato Thyme Foccacia Bread Slices (Grain Free and Gluten Free)

Paired with a fresh and peppery arugula or mixed greens salad, this focaccia makes a wonderful companion to a crisp glass of rosé .

Serves Serves 6 to 8

Cherry Tomato, Olive and Thyme Focaccia Bread Recipe (Gluten Free and Grain Free)

Moist and chewy, this foccacia a cross between soft bread sticks and a deep dish pizza crust.

25 minPrep Time

20 minCook Time

Save Recipe


  • 4 eggs
  • 4 Tablespoons plain yogurt
  • ¼ cup/ 30g coconut flour
  • 1/4 teaspoon baking soda
  • 1/8th teaspoon sea salt
  • 1 cup/ 112g grated fontina and parmesan cheese
  • 8oz / 228g baby tomatoes, sliced in half
  • ½ Tablespoon olive oil
  • ¼ cup/60g black olives, pitted and in quarters or halves
  • 2 Tablespoons fresh thyme leaves
  • 2 oz/ 50g Fresh whole milk mozzarella, cut into chunks
  • Salt and pepper to taste


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


Gluten Free, Grain Free, Vegetarian, Primal


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  1. says

    Lovely as always Sylvie! I have to eat gluten free, so this is on top of my must try list. I’ve found I do better with no to limited grains as well – so this is perfect.

  2. Emma says

    The fact it’s Gluten Free and Grain Free AMAZING!!! Have you experimented with Almond Flour vs. Coconut Flour? Coconut flour doesn’t like me 🙁

    • says

      I haven’t tried using almond flour with this particular recipe but I would imagine that you could make a version using it. I would increase the amount of flour called for however as coconut flour absorbs quite a bit more liquid than does almond flour.

  3. says

    This has to be one of my favorite picture/posts of yours. Everything about it. I would eat every bite, so it’s a good thing I’m not there.I have never used coconut flour. So eye opening.

  4. says

    Gorgeous bread! I’ll have to see if I can find some coconut flour that isn’t processed with peanuts/nuts, because this looks too lovely to pass up making!

  5. says

    *sigh.. and it’s gluten free on top of all this loveliness!! I’ve tried coconut flour and not had much success (think hard as nails pancakes…) so I can’t wait to give this tart a try. I’m so glad tomatoes are in our stores.. there’s nothing like a homegrown or market fresh tomato!

    • says

      I totally understand Barbara, coconut flour can be tricky to work with as it absorbs a lot of liquid. I hope you enjoy the recipe, if you do give it a try let me know what you think.

  6. Eha says

    Had never thought of the obvious: that foccacia can indeed be considered part of the pizza family 🙂 ! Lovely version!

  7. says

    I’m speechless… food, photos… I just want to eat it all!
    I have tons of cherry tomatoes in the garden … with your pizza, I think I’ll make one happy family this weekend.

  8. says

    Whoa… the first picture totally captured my attention and already started drooling before 10am! I love focaccia with simple ingredients to really taste the natural ingredients. Not only this is gorgeous but must be so delish. I love this post, Sylvie!

  9. says

    Sylvie – I love this gluten-free focaccia bread recipe you came up with using coconut flour. Coconut flour can be tricky to work with, so I’m psyched to see this gorgeous bread recipe – my son will be thanking you profusely!

  10. Steph says

    Can’t wait to try this recipe! But it may be a while as tomatoes reached $9/kg this week in Brisbane… ouch! hurry up summer!

  11. says

    Spectacular photos, and finished product! I’m moving towards eating more GF and have some orange cherry toms in my little garden, perfect for your focaccia. It’s interesting how such a small amount of flour can end up as focaccia. Is this your own recipe? I’ve been playing with coconut flour and have had some definite flops!

    • says

      You’re right coconut flour can be hard to work with, but the key is to use much less than you would think as it absorbs a lot of liquid.

  12. says

    Hi there, Its always fun to see ur delish recipes. And this one is just looking amazing. I am so tempted to make it on my isle some day pretty soon. Enjoy your weekend. It is looking so good with all the lovely pictures and write up as well. I have been here after a while but enjoyed scrolling through your rest of the wonderful recipes. Have a wonderful week ahead. Thanks for sharing awesome recipes.
    Best Regards, Sonia !!!

  13. says

    What a gorgeous grain free bread! Isn’t it wonderful to be enjoying all those beautiful little red orbs? They truly are inspiring. As is your focaccia…I must make this as soon as I can. Thank you for sharing!

  14. says

    Great photos! And such a lovely looking pizza – hard to believe it’s gluten free! Brilliant recipe – thanks so much.

  15. says

    This sounds marvelous! I have done some focaccia, but that was in my pre-Paleo (low-carb) days. I look forward to trying your coconut flour version! The thyme, in particular, intrigues me in this, since most tend to use basil.

  16. KasiaM says

    Hi there!
    Just a question- is it 1 cup of cheese total or 1 cup of each type of cheese (2 cups total)?

    • says

      Unfortunately coconut flour very acts differently than wheat flour in a recipe so it’s not a 1:1 substitution here. A traditional wheat flour focaccia would have very different quantities of ingredients overall so I’m sorry but there’s no easy way to adapt this particular recipe.

  17. Bonnie says

    I have this in the oven as I write this.
    I realized I didn’t have fresh thyme so I substituted some fresh rosemary and a little bit of dried oregano. I hope it turns out!
    I will update once I have had a chance to give it a taste!

    • Bonnie says

      UPDATE: Ok, so I just finished eating this. First I must say it LOOKS really nice.
      The texture is very light and fluffy and it has a really nice taste. I forgot to mention I also added some sun dried tomatoes (in oil) to my toppings.
      I think this could also be a really nice starting point for adding so many more things…I think next time I will add some bacon. The “crust” could really be adapted to many uses.
      This was really good!

    • says

      Unfortunately there’s not a direct substitute for the coconut flour here without reworking all the other ingredients as coconut flour has very different properties than say almond flour or other gluten-free flours.

    • says

      Unfortunately not without having to significantly alter the ratios as the 1 cup of cheese is essential for the texture and adds moisture to the finished focaccia. I’m always working on new recipes though and will keep a dairy free bread in mind when I’m testing out some new ideas!

  18. Julie says

    I made this tonight — but instead of doing it as a focaccia bread, I negated all the toppings and just made the crust — we used it as a pizza crust. I’ve tried so many other “low carb” recipes (mostly almond flour) to use as a pizza crust and they’ve all turned out a weird mealy texture. This was absolutely PERFECT! Thank you so much for posting this! I am so in love with this recipe!

  19. Leslie says

    My husband and I eat this focaccia bread recipe once a week since I found it. It is so feeling and the fiber in the coconut flour is so good for us. Thank you for this great recipe. This winter I am looking at different veggies to put on it so we can continue enjoying it.

  20. Sasha says

    Hi Sylvie,
    I’ve been making this and it’s so great to have a grain free recipe. Today I made one half with apples, rosemary, caramelized onions and cheese….NOM!! Thanks so much for sharing this 🙂

  21. Susan Bivens says

    This looks amazing…I’m doing the 21 dsd (level 1) right now and I tried the focaccia recipe from the book, but it was really eggy tasting. It also didn’t have cheese or yogurt in it, so I’m wondering if that would cover up the egg taste. Also, do you think that I could sub flaxseed eggs? I tried it yesterday for a different recipe and it didn’t work, so I wanted to ask first. Thanks!!!

    • says

      Hi Susan, yes the cheese definitely helps the bread be less eggy. It’s more of a cheese bread taste. Coconut flour is a little tricky when it come to egg replacements. I haven’t tried a flax egg here so I can’t vouch for it working but I’d guess it wouldn’t come out quite as fluffy and tender without them.

  22. nzoshea says

    It’s very nice when friends/family post on a site saying “looks wonderful”,”pix are amazing”,”will make soon”… but it’s a bigger reward when there are replies from those who actually tried it. Reason why I’m posting: this was very easy to put together at the last minute, it’s very forgiving (I didn’t have yogurt so used coconut cream and one tbs of lemon juice and also improvised on toppings), and it turned out perfect: taste, texture and visual. It’s now top on my list of versatile ‘bases’ and your site is bookmarked!

  23. Sach Trikha says

    Hi Sylvie,

    Can I substitute more yoghurt for the parmesan/fontina cheese as I don’t have any on hand. All I have is feta!


  24. Jessica says

    Yum! This turned out beautiful! Although it stuck to the parchment paper. May need a little oil to help with that next time.

  25. Agnes says

    This focaccia bread is amazing! I could eat it every day for a while. 🙂 Second time I added some feta to the topping, too and it was even more delicious.

  26. says

    I’m trying this tonight! Have you tried pre-making the dough, and letting it refrigerate? Just curious, because I could see myself making this in the early afternoon, and then whipping our the dough right and dressing it 15 mins before dinner. Just curious how the coconut flour would behave.

    • says

      That’s a good question, I would be worried that the dough would be too dry by that point because of the coconut flour and that it may not give you the same results. I would suggest you prepare the wet and dry ingredients seperately ahead of time if you’d like and then just mix them together a few minutes before you are ready to bake instead.

      • says

        Thank you for your quick response! I ended up mixing the wet and dry ingredients before hand last night and thank God! Our dinner guests’ car ended up breaking down and we had to go get them, leaving everyone really hungry by the time we got back to the house! I was able to throw pizzas together in no time!! Thanks for this delicious recipe. By the way, I just made it plain (without the spice) and with sour cream instead of yogurt (because I had it on hand), and it was a fabulous pizza crust.

  27. Meli says

    Hello, could I use ordinary coconut flour or I have to blend dried coconut flour in a high speed blender or spice until powdered ?