Keto Focaccia Bread

This keto focaccia bread is a delicious way to get all of your favorite tastes in a gluten-free and diet-friendly way. Made with olives, rosemary, and sea salt flakes on top, this almond flour focaccia bread is one we can all enjoy!

Keto Focaccia Bread

This keto focaccia is even easier to make than the more traditional methods and it’s super tasty too. Had you not known, you may have never realized it wasn’t authentic! Making this almond flour focaccia bread requires very few ingredients and steps and once you know how to make it, you’ll want to serve it up with every meal.

What is Focaccia?

Focaccia is a type of dough that is very similar to pizza dough. It can be made to taste savory or sweet by adding different focaccia toppings (in our keto focaccia recipe we make it savory thanks to the salt, olives, and herbs). The bread, once baked should be springy like a mattress and golden in color as well. When sliced you should be able to see little air holes of various sizes in the bread.

Keto Olives Focaccia Ingredients

Ingredients

  • Almond flour
  • Baking powder
  • Salt
  • Large eggs
  • Almond milk
  • Olive oil
  • Apple cider vinegar

For the Top, you will need:

  • Salt flakes
  • Olives
  • Fresh rosemary leaves
  • Extra virgin olive oil

For the exact amounts needed, please see the recipe card below.

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How To Make Focaccia Bread

Preheat your oven to 350 degrees F.

Prepare a 9×13 baking dish with parchment paper and brush it with olive oil. Set the pan aside.

Stir together the almond flour, baking powder, and salt in a large bowl.

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Add in 2 beaten eggs, almond milk, olive oil, and apple cider vinegar.

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Stir well until a smooth dough forms. Set aside.

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With the next three eggs, separate the egg white and yolks from one another. Place the 3 egg whites into a medium-sized bowl.

Beat the egg whites with an electric mixer until soft peaks form.

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Slowly fold together the dough and the egg whites until the focaccia is super fluffy in texture. You will lose a lot of air, but a good amount should remain.

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Place the batter into the prepared baking tray and spread it out evenly. The bread doesn’t need to go up to the edges.

In a bowl mix together the olive oil and rosemary leaves. Allow to rest for 5 minutes.

Brush the oil over the focaccia.

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Spread olives, and sea salt flakes over the top.

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Keto Olives Focaccia Step 12Bake in the oven for 20-25 minutes or until a toothpick can be inserted and come out clean. The top of the bread should be slightly brown.

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Let the focaccia cool before serving.

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Recipe Tips

How to store focaccia bread-Keep leftovers in a sealed bag for up to 4 days over the counter or up to one week in the fridge.

How to keep focaccia fresh- Keep your bread stored at room temperature a well wrapped in plastic wrap inside of an airtight container. While placing it in the fridge can prolong its life it may also cause the bread to dry out faster.

Leftovers- Reheating leftovers in the oven or toaster assures a better texture.

Olive oil matters- When considering the toppings for focaccia bread always use good quality and cold-pressed extra virgin olive oil for the best results.

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FAQs

How is focaccia different from bread?

Focaccia bread that’s more spongy in texture and smothered in olive oil. It’s crispy, golden, and airy as well. It’s a not-too dense bread but one that could be compared to thick and chewy pizza dough.

Is focaccia bread hard or soft?

It’s a flatbread that has a crispy and chewy crust and a soft and airy center. It holds up great for dipping in herb-infused olive oil. If your bread ends up really dense make sure that you measure the flour correctly and that you folded the egg whites into the mix properly and didn’t squish out the air.

Do you eat focaccia warm?

Focaccia is almost always served at room temperature but you can serve it slightly warmer if desired.

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For more yummy keto recipes check out these tasty suggestions:

Keto Olives Focaccia 7

Keto Focaccia Bread

Yield: 1 focaccia
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

  • 3 cups almond flour
  • 2 tsp baking powder
  • 1 tsp salt 
  • 5 large eggs
  • ⅓ cup almond milk
  • ¼ cup olive oil
  • 1 tsp apple cider vinegar

Top

  • 1-2 tsp salt flakes 
  • ½ cup olives
  • 1 tbsp of fresh rosemary leaves
  • ¼ cup extra virgin olive oil

Instructions

  1. Preheat oven to 350F. Prepare a 9’’ x 13’’ baking tray with baking paper and brush the paper with olive oil. Set aside.
  2. Place almond flour, baking powder, and salt in a large bowl. Stir to combine.
  3. Add two eggs (beaten), almond milk, olive oil, and apple cider vinegar to the flour mixture and stir very well until a smooth dough. Set aside.
  4. Separate the whites of the three remaining eggs and place them in a medium bowl. Beat them with an electric mixer until soft picks consistency. 
  5. Add the beaten whites to the dough and slowly stir to incorporate. It will lose a lot of air, but some will remain, which will make the focaccia super fluffy.
  6. 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 once in the oven.
  7. Mix olive oil with rosemary leaves and let it sit for 5 minutes. Then brush it all over the focaccia. Finally, spread some olives and sea salt flakes on top.
  8. Bake it for 20-25 minutes or until a toothpick comes out clean and the top is brownish.
  9. Let it cool before transferring.
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Author: Nicole V L Durham

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