Preheat oven to 350F. Prepare a 9’’ x 13’’ baking tray with baking paper and brush the paper with olive oil. Set aside.

Combine the almond flour, baking powder, and salt in a large bowl.

Add two eggs (beaten), almond milk, olive oil, and apple cider vinegar to the flour mixture and stir very well until a smooth dough forms. Set aside.

Separate the whites of the three remaining eggs and place them in a medium bowl. Beat them with an electric mixer until soft peaks form. 

Add the beaten whites to the dough, string slowly to incorporate. As you stir, the mix will lose a lot of air, but enough will remain to 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 in the oven.

Mix the olive oil with rosemary leaves and let it sit for 5 minutes.

Brush the rosemary olive oil over the focaccia, top with olives and sprinkle sea salt flakes on top.

Bake the focaccia for 20-25 minutes or until a toothpick comes out clean and the top is brownish.

Let it cool before removing from the baking dish.