Sun-Dried Tomato Ripe Olive Focaccia

by Fresh Planet Flavor
Sun-Dried Tomato Ripe Olive Focaccia (grain-free, dairy-free, paleo)

Sun-Dried Tomato Ripe Olive Focaccia (grain-free, dairy-free, paleo)

Since going grain-free, I miss bread. But probably not in the way you’re thinking, and it’s more accurate to say that I miss bread-making: those deeply meditative,  repetitive motions of kneading to sink your awareness into, the precise measuring of ingredients, exercising patience while the dough rises, that universally comforting, wholesome warm smell… You see? Bread-making is an exercise of the senses, the intellect, and your body (if given its due). 

Working to recreate this age-old experience with new-age grain-free ingredients seems completely badass to me. Providing delicious sustenance that is also allergen-free = a life skill supreme. Grain-free baking may be a special-occasion endeavor for many folks due to its specialty ingredients, but (like other things worth doing) practice makes perfect. That being said, focaccia is generally considered a good beginner’s bread… and this ripe olive focaccia may be a better one to start with than most focaccias, dare I say. It requires no kneading or rising, instead there is almond flour to be tossed with torn sundried tomatoes and sliced olives, then a stiff dough smelling warmly of rosemary to be cradled. This recipe leverages a classically delicious flavor combo of ripe olives and sun-dried tomatoes. What could be more dreamily reminiscent of the sunny Mediterranean? Here in the chill of San Francisco “summer”, this feels right: bake your own bread, make your own edible sunshine. 

Sundried Tomato Ripe Olive Focaccia (grain-free, dairy-free, paleo) |

So go forth and enjoy both the process and the product of (grain-free) bread-making, especially using the bright flavors of Mediterranean cuisine. I used California Ripe Olives in my recipe because they’re widely available, domestically grown, and their flavor is a weakness of mine (I could eat them straight from the can)! I love ripe olives in salads, on appetizer plates, worked into specialty breads like focaccia, to garnish grain-free pizza, and tucked into bowls of zoodles! I’m not overly preoccupied with micronutrients, but California Ripe Olives are as good as they taste, and contain vitamin E, iron, vitamin A, and fiber. They are packaged at their peak to preserve nutrients for year-round enjoyment, so I’ll be revisiting this recipe at the end of this year when the sunny flavors of summer are hard to come by.

Sundried Tomato Ripe Olive Focaccia (grain-free, dairy-free, paleo) |

If you’re looking for a other ideas on how to add them to your meals, check out some of these recipes from California Ripe Olives.  They’re also hosting a Midsummer Mediterranean Giveaway, participate for a chance to win a fabulous prize package to enjoy tasty flavors this season and beyond.

Sundried Tomato Ripe Olive Focaccia (grain-free, dairy-free, paleo)

Sun-Dried Tomato Ripe Olive Focaccia
Recipe Type: Main
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 6
This deliciously Mediterranean-inspired ripe olive focaccia features the rich flavors of sun-dried tomatoes to complement the olives.
  • 2 cups almond flour
  • ½ cup sliced California Black Ripe Olives, drained
  • ½ cup oil-packed sun-dried tomatoes,torn into bite-sized pieces and drained
  • ½ tsp diced fresh rosemary, plus more to garnish
  • ¼ tsp salt
  • 2 eggs
  • 3 tsp olive oil, plus more for brushing
  • ½ 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 fresh rosemary, slice, and serve.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Nicoleta August 10, 2015 - 11:32 am

This looks amazing!! <3 <3 And I bet it is absolutely delicious as well! Can't wait to try it! <3

Grok Grub August 10, 2015 - 3:08 pm

It came out soooo well, and soooo easy to put together!

Cynthia @craftoflaughter August 10, 2015 - 12:22 pm

This looks absolutely incredible! I can’t wait to try it.

Talitha Haynes August 10, 2015 - 1:05 pm

Looks very tasty…. I’m going have to try this recipe.

Robin Follette August 10, 2015 - 1:55 pm

I love focaccia and hadn’t thought about a grain free option. My husband would not be a fan so I think while he’s gone later in the week, I will make this. I’m not an olive fan so I’ll sub leeks instead. Thanks for sharing the recipe!

Grok Grub August 10, 2015 - 2:40 pm

Mmmmmm leeks, what a good idea. 🙂

Chrissa - Physical Kitchness August 10, 2015 - 2:10 pm

Grain-free bread that actually looks gourmet?! OMG I am trying this. Like hands down. And you’ve made it look so easy. THANK YOU!!!!

Grok Grub August 10, 2015 - 2:39 pm

It IS easy! Give it a go.

Ana De- Jesus August 10, 2015 - 2:42 pm

This focaccia has everything that enjoy in Mediterranean cuisine, it looks delicious.

Grok Grub August 10, 2015 - 2:52 pm

Thanks! Yep, I love Mediterranean flavors.

Reginia Cordell August 10, 2015 - 3:00 pm

I have absolutely stumbled on this post on the right day. I’m trying to go grain free as well as a way to combat my numerous allergies. This looks really good and flavorful. I haven’t tried almond flour yet. Does it have a nutty taste?

Grok Grub August 10, 2015 - 3:06 pm

A tiny bit of a nutty taste, but much less than you might assume. In this recipe, the sliced almonds are responsible for the almond taste… so omit if that’s not your jam. 😉

Renee Kohley August 10, 2015 - 4:09 pm

Ohhh nice! My girls love olives! I will be trying this!

Grok Grub August 10, 2015 - 4:57 pm

Awesome, nice to hear about some kiddos that love olives already. 🙂

Carly @ FitLiving blog August 10, 2015 - 5:37 pm

This looks so so good! I love that it doesn’t require a kneader attachment since I don’t have one! I will be making this soon 🙂

Grok Grub August 10, 2015 - 5:49 pm

Just requires your two hands. <3

Fresh, Pure, Sweet August 10, 2015 - 7:32 pm

This looks amazing, and fantastic photos!

Kimberly August 10, 2015 - 10:01 pm

Wow! These look so scrumptious! Can’t wait to make them!

Clare Speer August 11, 2015 - 12:31 am

This looks amazing and I love pizza! You took such beautiful pics too!

Grok Grub August 11, 2015 - 2:16 pm

It’s like the quickest pizza to make imaginable. Enjoy!

Patricia @ Grab a Plate August 11, 2015 - 4:49 am

Love your focaccia – it’s beautiful! Love the added black olives, too – I’m with you, and could eat them straight from the can! 🙂

Melanie August 11, 2015 - 1:59 pm

This looks so delicious – and the photos are amazing! Great job!!

Haley August 11, 2015 - 7:51 pm

This looks delicious! I suddenly have to stop eating eggs for my nursing baby. Is there a sub for eggs?

Grok Grub August 11, 2015 - 8:14 pm

Look up chia eggs. They’d be my first guess as to how to sub in this recipe!

Jean August 13, 2015 - 1:05 am

Whaaaaat, you saying I can eat focaccia bread again? I can’t wait to try this out.

Grok Grub August 13, 2015 - 1:33 am

Do it! Hope you like.

Erin August 14, 2015 - 1:58 pm

Rachel you are a genius. That is all I can say

Grok Grub August 14, 2015 - 6:08 pm

Haha, I <3 you, Erin!

Food Blogger Club August 19, 2015 - 2:13 pm

This focaccia looks super delicious! Can’t wait to give it a try.

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