Keto Focaccia with Rosemary and Kalamata Olives

Name: Keto Focaccia with Rosemary and Kalamata Olives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 serving
Ingredients: 1 ½ cups almond flour; 2 tablespoons oat fiber; 2 ½ cups shredded Mozzarella cheese; 3 ounces cream cheese; 2 eggs, beaten; 2 teaspoons baking powder; 1 teaspoon garlic powder; 1 tablespoon fresh Rosemary; 14 kalamata olives; ½ teaspoon salt; ¼ teaspoon ground pepper; extra virgin olive oil

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
9
Calories
285 kcal
Course
Bread
Cuisine
Italian

Keto Focaccia with Rosemary and Kalamata Olives

Iris Warren

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A low carb and Keto friendly version of focaccia flavored with fresh rosemary and studded with Kalamata olives!

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Ingredients

Servings

1 ½ cups almond flour
2 tablespoons oat fiber see notes
2 ½ cups shredded Mozzarella cheese
3 ounces cream cheese
2 eggs, beaten
2 teaspoons baking powder
1 teaspoon garlic powder
1 tablespoon fresh Rosemary divided
14 kalamata olives pitted
½ teaspoon salt
¼ teaspoon ground pepper
extra virgin olive oil

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Instructions

Preheat oven to 400F.
Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
Add the almond flour, oat fiber, salt, pepper, garlic powder, most of the rosemary (chopped) and baking powder in a bowl and whisk together to combine, then set aside.
Add in the 2 beaten eggs, then mix in the dry ingredients. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix. Make sure the ingredients are fully mixed for a more consistent dough.
The dough will be very sticky, so be sure to oil your hands. Place the dough in an 8 X 8 glass casserole baking dish that's been sprayed with nonstick spray and spread it out evenly with your hands.
Poke 14 random dimples into the dough. Place the 14 Kalamata olives into each dimple, slightly pushing them into the dough. Brush olive oil over the top. Sprinkle with salt and the remaining rosemary.
Bake for 15-18 minutes or until the dough has firmed up. Mine too exactly 18 minutes. Allow to cool slightly before cutting into 9 pieces.
Serve warm dipped in olive oil, with fresh rosemary and ground pepper. You can also use it to make a sandwich, or serve on the side of a bowl of soup!
Store leftovers at room temperature in a sealed container or food storage bag for a few days, or freeze. When you are ready to eat, pop in the microwave for 10-15 seconds with a damp paper towel wrapped around it.

Notes

You can omit the olives, if you'd like, but they really add a great flavor so I recommend leaving them in!
Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your focaccia won't turn out as it should.
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.