Keto Focaccia with Rosemary and Kalamata Olives
User Reviews
5
Keto Focaccia with Rosemary and Kalamata Olives
Description
Keto Focaccia with Rosemary and Kalamata Olives uses a blend of almond flour and oat fiber as the base, binding with melted mozzarella and cream cheese to form a sticky, elastic dough. Fresh rosemary adds an herbal aroma, complemented by garlic powder and seasoning. The dough is pressed into a baking dish, topped with dimples filled with Kalamata olives, and brushed with olive oil before baking at 400°F to achieve a slight crust and a soft, cheesy crumb.
The texture is dense and moist compared to wheat focaccia but still delivers the classic olive and herb flavors expected from this bread. The presence of oat fiber improves the structure and mimics traditional bread's texture better than almond flour alone. The olives give salty, tangy notes that contrast with the mildiness of the cheese dough.
This focaccia can be used as a snack, appetizer, or accompaniment to soups and salads. It suits those following keto or low-carb diets but wanting the experience of traditional focaccia. The recipe suggests that omitting olives is possible but reduces flavor complexity.
Oat fiber is key for texture, and if unavailable, combinations of psyllium husk and coconut flour may be used with adjustments. Pre-shredded part-skim mozzarella gives better results than fresh, which contains too much moisture. The sticky dough requires oiled hands for handling.
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons oat fiber see notes
- 2 ½ cups mozzarella cheese shredded
- 3 ounces cream cheese
- 2 egg beaten
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 tablespoon rosemary divided, fresh
- 14 kalamata olives pitted
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- extra virgin olive oil
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
- Using pre-shredded, part-skim mozzarella prevents excess moisture; fresh mozzarella makes the focaccia too wet.
- Oat fiber helps achieve the traditional focaccia texture and is low in carbs. If unavailable, a mix of psyllium husk powder and coconut flour can substitute with adjustments.
- Olives add savory flavor but can be omitted if preferred.
- Oil hands when handling the sticky dough for easier spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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