Low-Carb Olive and Rosemary Focaccia

Low-Carb Olive and Rosemary Focaccia

A tender almond flour flatbread studded with briny olives and fragrant rosemary.

Total 1 hr 5 min Makes 8 slices Calories 245/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts, Eggs

This low-carb focaccia swaps traditional flour for a blend of almond flour and psyllium husk, yielding a chewy, dimpled bread without the carb load. Studded with kalamata olives and fresh rosemary, then finished with a generous pour of olive oil, it works well alongside soups, salads, or as a base for sandwiches.

Ingredients

  • 2 1/2 cups almond flour
  • 3 tablespoons psyllium husk powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1/3 cup olive oil, plus more for drizzling
  • 3/4 cup warm water
  • 1/2 cup pitted kalamata olives, halved
  • 2 tablespoons fresh rosemary leaves
  • 1 teaspoon flaky sea salt, for topping
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Preheat the oven to 375°F. Line a 9-inch round or 9x9-inch square baking pan with parchment paper and brush lightly with olive oil.

  2. In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until evenly combined.

  3. In a separate bowl, beat the eggs with the olive oil and warm water until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. Let the dough rest for 5 minutes to allow the psyllium husk to absorb the liquid.

  5. Turn the dough into the prepared pan and press it out evenly to the edges with oiled hands or a spatula.

  6. Press the olive halves into the surface of the dough and sprinkle evenly with rosemary leaves.

  7. Using your fingertips, dimple the entire surface of the dough, then drizzle with 2 tablespoons olive oil and sprinkle with flaky sea salt and black pepper.

  8. Bake until golden brown on top and firm to the touch, 25 to 30 minutes.

  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before slicing into 8 wedges.

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    Low-Carb Olive and Rosemary Focaccia

    This low-carb focaccia swaps traditional flour for a blend of almond flour and psyllium husk, yielding a chewy, dimpled bread without the carb load. Studded with kalamata olives and fresh rosemary, then finished with a generous pour of olive oil, it works well alongside soups, salads, or as a base for sandwiches.

    1 hr 5 min 8 slices 245 cal

    Ingredients

    • 2 1/2 cups almond flour
    • 3 tablespoons psyllium husk powder
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 4 large eggs
    • 1/3 cup olive oil, plus more for drizzling
    • 3/4 cup warm water
    • 1/2 cup pitted kalamata olives, halved
    • 2 tablespoons fresh rosemary leaves
    • 1 teaspoon flaky sea salt, for topping
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Preheat the oven to 375°F. Line a 9-inch round or 9x9-inch square baking pan with parchment paper and brush lightly with olive oil.

    2. 2

      In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until evenly combined.

    3. 3

      In a separate bowl, beat the eggs with the olive oil and warm water until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. Let the dough rest for 5 minutes to allow the psyllium husk to absorb the liquid.

    5. 5

      Turn the dough into the prepared pan and press it out evenly to the edges with oiled hands or a spatula.

    6. 6

      Press the olive halves into the surface of the dough and sprinkle evenly with rosemary leaves.

    7. 7

      Using your fingertips, dimple the entire surface of the dough, then drizzle with 2 tablespoons olive oil and sprinkle with flaky sea salt and black pepper.

    8. 8

      Bake until golden brown on top and firm to the touch, 25 to 30 minutes.

    9. 9

      Cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before slicing into 8 wedges.