Preheat oven to 350F. Prepare a 9’’ x 13’’ inches baking tray with baking paper.
Place almond flour, baking powder, and salt in a large bowl. Stir to combine.
Add one egg (beaten), almond milk, and apple cider vinegar to the flour and stir very well until a smooth dough. Set aside.
Separate the whites of the four remaining eggs and place them in a medium bowl. Beat them with an electric mixer until soft picks consistency.
Add the beaten whites to the dough and slowly stir to incorporate. It will lose a lot of air, but some will remain, which will make the focaccia super fluffy.
Place the batter in the prepared baking tray. Spread it evenly. It doesn’t need to go up to the edges as it’ll grow once in the oven.
Mix olive oil with rosemary leaves and let it sit for 5 minutes. Then brush it all over the focaccia. Finally, spread some halved cherry tomatoes and salt flakes on top.
Bake it for 20-25 minutes or until a toothpick comes out clean.
Let it cool before transferring.
Keep the leftovers in an airtight container in the fridge for up to 7 days.
Notes
Reheating leftovers in the oven assures a better texture.
Rosemary is the most traditional herb when making focaccia, but there’re other delicious alternatives. One is crushed garlic and parmesan cheese as toppings. A second one is caramelized onion and arugula (add arugula after baking the focaccia).
Use good quality and cold-pressed extra virgin olive oil for the best results.Parchment paper hack:No need to cut your parchment paper perfectly to fit your pan. Just crumble it up like you would a regular sheet of paper, then smooth it out to the shape of your pan. It fits perfectly every time!