If you want to go low carb, ditching bread can be tricky. We have been exploring low carb bread alternatives like our Keto Cloud Bread recipe, which satisfy bread cravings and are perfect for picnics.
There is nothing more delicious than freshly baked focaccia. This fragrant and fluffy Keto Focaccia with Olives and Rosemary allows you to have your bread and eat it too.
How to Serve Keto Focaccia
You can serve this almond flour focaccia bread as a sandwich or slice it in wedges as part of a Mediterranean mezze platter. The flavours are gorgeous paired with slow-roasted tomatoes and grilled red peppers. It’s also nice served simply dipped in quality olive oil, sea salt flake, balsamic or even a little dukkah spice.
If you don’t like olives you can simply leave them out or substitute them with something else. Sun-dried tomatoes are a great substitute for olives. The same with the herbs, feel free to omit them or switch them out for another herb of choice.
Keto Focaccia with Rosemary & Olives
- 3 cups almond flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 5 large eggs
- ⅓ cup almond milk
- ¼ cup olive oil
- 1 teaspoon apple cider vinegar
- 1-2 teaspoon salt flakes
- ½ cup olives
- 1 tablespoon of fresh rosemary leaves
- ¼ cup extra virgin olive oil
- 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.
- Store the focaccia in a sealed bag for up to 4 days on the counter or up to a week in the fridge.
- Reheat leftover focaccia in the oven or toaster for a better texture.
- Use good quality, cold-pressed extra virgin olive oil for the best results.