Preheat the oven to 350F and line a 9x13 baking dish with parchment paper.

Add almond flour, baking powder, and salt to a large bowl. Stir to combine.

Add one egg (beaten), almond milk, and apple cider vinegar to the flour mixture, then mix well until a smooth dough forms. Set aside.

For the four remaining eggs, separate the whites into a medium bowl. Beat them with a hand beater until light, fluffy peaks form.

Add the egg whites to the almond flour dough and stir gently to avoid deflating the egg whites.

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

Transfer the focaccia batter to the prepared baking dish in an even layer. Brush with the olive oil and rosemary mixture, then add halved cherries and salt flakes on top.

Bake the focaccia for 20-25 minutes until lightly golden.

Remove from the oven and allow the bread to cool completely before taking it out of the baking dish.