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!
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.
- Almond flour
- Baking powder
- Large eggs
- Almond milk
- Olive oil
- Apple cider vinegar
For the Top, you will need:
- Salt flakes
- Fresh rosemary leaves
- Extra virgin olive oil
For the exact amounts needed, please see the recipe card below.
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.
Add in 2 beaten eggs, almond milk, olive oil, and apple cider vinegar.
Stir well until a smooth dough forms. Set aside.
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.
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.
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.
Spread olives, and sea salt flakes over the top.
Bake 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.
Let the focaccia cool before serving.
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.
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.
For more yummy keto recipes check out these tasty suggestions:
- Sugar-Free Chocolate Mousse
- Healthy Taco Salad Recipe
- Cauliflower Fried Rice
- Velvety Beet Soup
- Garlic Parmesan Zucchini Noodles
- Unreal Healthy Chicken Waldorf Salad Recipe