SCD Cheese Focaccia (Grain-Free, Gluten-Free, Strict SCD)SCD Recipe: Cheese Focaccia

Updated 02-18-26

Some recipes stay with us.

This SCD Cheese Focaccia is one of the very first recipes I ever shared and over the years, it has quietly become one of the most loved.

When we start the Specific Carbohydrate Diet, bread is usually the first thing we miss. Sandwiches feel complicated. Pizza night feels impossible. Lunchboxes suddenly look… empty.

This recipe changed that for so many of us.

It’s simple. It’s dependable. And it works.

Recently, I revisited this recipe while filming a “school lunch” style pizza episode of Kitchen Alchemy. It reminded me why this focaccia became such a staple in the first place. It’s not just bread — it’s a foundation.

And when you’re navigating IBD, having a reliable foundation matters.

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Why This Recipe Works on Strict SCD

This focaccia is:

• Grain-free
• Gluten-free
• Refined sugar-free
• Strict SCD compliant

Instead of traditional flour, we rely on aged cheeses and SCD-legal dairy for structure and flavor. The result is savory, sturdy, and satisfying — without the heaviness that can come from some almond flour breads.

The cheese does more than add flavor. It gives body, richness, and that golden edge that makes focaccia feel like real comfort food.

And no yeast. No rising. No complicated steps.

Just blend, mix, bake.

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Let’s Talk Cheese (Important for SCD!)

When I first created this recipe, I used Dry Curd Cottage Cheese (DCCC) — the loose-packed variety.

Because DCCC can be grainy, I blended it in a food processor to smooth it out. That step makes all the difference in texture.

Over time, I’ve also tested:

• Farmer’s cheese
• Strained homemade yogurt (strained at least 24 hours for best results)

In my most recent batch, I used fully strained yogurt — and it worked beautifully.

For the shredded cheese inside the focaccia, I love a mix of:

• Sharp cheddar
• Parmesan
• Aged mozzarella

Any hard, aged cheese works well.

Important note:
Do not use fresh mozzarella. It still contains lactose. Always check that aged mozzarella reads 0g sugar on the label.

If topping with cheese, freshly grated Parmesan creates a beautiful golden finish.

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Updated Herb Variation

In my original version, I used cilantro.

In my latest testing, I swapped:

• Olive oil in place of butter
• ½ teaspoon dried oregano instead of cilantro

Both work wonderfully. This is one of those recipes where you can use your favorite herbs — rosemary, thyme, oregano, or keep it simple with salt and olive oil.

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Equipment You’ll Need

• Large mixing bowl
• Blender or food processor (if using DCCC)
• 9 x 13″ casserole dish

Make sure the dish is deep enough to hold about ½”–1″ thickness of batter.

I recommend lining with parchment for easy removal.

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Texture & What to Expect

This is not fluffy wheat focaccia.

But it’s also not dense or dry.

It slices beautifully, holds together for sandwiches, and — as many readers have shared — makes an excellent pizza crust.

In fact, several of you have written to tell me this is your favorite base for pizza. I’ll link my Focaccia Pizza recipe here so you can try that variation too.

That kind of feedback means everything — because it tells me this recipe isn’t just “good for SCD.”

It’s genuinely enjoyable.

And that’s the goal.

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How We Use It in Real Life

• School-style lunch pizza
• Sandwich bread
• Served alongside soup
• Toasted with eggs
• Cut into squares for gatherings

When managing IBD, repetition isn’t boring — it’s stabilizing. Having a bread option we can trust removes so much mental load.

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Troubleshooting Tips

• If using DCCC, blend thoroughly to remove graininess.
• Use aged cheeses only (0g sugars).
• Don’t overbake — it should be golden, not dry.
• Let cool slightly before slicing for best structure.

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A Little Reflection

When I first shared this recipe, I had no idea it would become one of the most popular on the site.

Back then, we were all just trying to figure things out. Trying to recreate normalcy. Trying to feel included at the table again.

Recipes like this remind us:

We’re not deprived.
We’re adapting.
And we’re doing it well.