Cherry tomato olive thyme focaccia

INGREDIENTS DIRECTIONS
 * 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
 * Preheat oven to 175.
 * Beat the eggs and yogurt in a bowl until well combined.
 * Combine the coconut flour, baking soda, salt and cheese in medium sized bowl.
 * Combine the tomatoes, olive oil, thyme leaves, olives and mozzarella in another bowl, add a pinch of salt and pepper and set aside.
 * Add the beaten eggs and yogurt mixture to the dry ingredients and mix until well combined.
 * 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.
 * Top with the tomato, olive and mozzarella mixture and bake for 20-30 minutes or until lightly puffed and golden around the edges.
 * Remove parchment from baking sheet and let cool on wire rack.
 * Enjoy warm or at room temperature.