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4.78 from 54 votes
Disclaimer: This post may contain affiliate links.
Rosemary focaccia recipe with almond flour is a deliciousgluten freeandlow carbbread. You’ll be amazed at how light and airy it is thanks to beaten egg whites.
I’ve been experimenting with some gluten free recipes lately for a dinner I’m having where a friend can’t eat gluten, and have had numerous failures before perfecting a rosemary focaccia recipe with almond flour.
Generally I have a pretty good idea if something is going to turn out or not and after a few additions here or there can come up with a recipe I like.However, this has not been true with gluten free baked goods.I’m still trying to come up with a good combination of flours and thickeners to get the best consistency.
Once I got the ingredient ratio, I still had to make this multiple times to figure out the best technique.It has been challenging and I defer to my friends Mellissa at Mama Gourmand and Chandice at My Vivacious Life whose blogs are devoted to gluten free recipes.
This recipe for focaccia with almond flour is notone of the failures, although I’ve made it five times now working out the best combination and technique to make this truly amazing. Hopefully you can avoid my mistakes and make it perfect the first time.
Why you’ll love rosemary focaccia bread with almond flour
- Focaccia bread is a delicious no-yeast bread that tastes good with minimal ingredients.
- You can feel good about enjoying a slice or two as it’s gluten free and low carb.
What is Focaccia Bread
Traditional Focacciais an Italian flat bread. You’ll find that most Focaccia has dimples on the top made by pressing your fingers into the top before adding olive oil and seasonings. It is typically made with yeast and can be used for sandwiches, pizza or eaten by itself.
For this keto focaccia bread recipe you’ll usealmond flour.I tried using a combination of almond and flaxseed meal but didn’t care for the texture or flavor.
The almond flour alone was perfect for me.It adds a great flavor that you don’t get with white flour without being bitter.You really do need xanthan gum when not using wheat flour. You can find this in most grocery stores, mine is made byBob’s Red Milland a bag will last you a very long time. Most recipes only call for ½ teaspoon.
What you’ll need
- Olive oil – buy a good quality brand for this recipe
- Fresh rosemary– perfect herb for this Italian loaf, you can use dried herbs instead, just decrease the amount to ¼ teaspoon.
- Almond flour – to make this a gluten free bread
- Egg whites – this helps give volume to the bread
- Xanthan gum – this helps thicken the bread since this version is made without yeast
- Almond milk – whole milk will work as a substitute
How to make it
Step 1
Combine a good quality olive oil with fresh rosemary and salt.
Step 2
Combine the dry ingredients and add milk stirring until smooth.
Step 3
Beat the egg whites into stiff peaks.
Step 4
Gently fold in egg whites and place in a glass baking dish.
Step 5
Press the tips of your fingers into the top of the dough and drizzle with olive oil mixture and bake.
The texture of the dough will be sticky and won’t feel like a yeast dough at all. The texture is more like a muffin batter. When you poke your fingers in the top to give it the signature dimples, it won’t spring back like other dough. My tip to get it as light as possible is to very gently fold in the egg whites.Mine turned out a little better using a glass baking dish versus a metal one, but both will work.
Recipe Notes
- Beat the egg whites until they are very stiff. If you hold a spoonful upside down, they should stay on the spoon.
- Gently fold the egg whites into the very stiff dough. This may seem impossible, but be patient and use a rubber spatula to gently incorporate the egg whites into the dough.
- Bake in a glass baking dish if possible.
- Use a good quality olive oil to drizzle over the top, otherwise you can get an overpowering bitter taste.
- Oregano is a good substitute if you don’t have rosemary.
- You can use the same recipe but use diced up pieces of bacon and cheddar cheese for another tasty Italian loaf.
How to Store Focaccia
You can store this at room temperature for a day or two but it will stay fresh longer in the fridge. Just remove and place in a toaster oven or regular oven to reheat.
I tried cheese on top and I thought it just covered up the great taste of the bread. My last goal was to try to make this dairy free, so I substitutedalmond milkfor the regular milk, and it was a success.
What is Xanthan Gum
It’s a food additive that is FDA approved and is added to food as a stabilizer or thickener. It’s made when sugar is fermented with bacteria which is dried and made into a powder. When the powder is added to food it creates a solution that will thicken and stabilize whatever it’s added to. It provides the fluffiness that gluten would provide if using flour.
Low Carb dinner ideas to go with focaccia
- Queso chicken
- Chicken with tomatoes and cheese
- Marsala steak
- Stuffed peppers with cauliflower rice
- Tequila chicken
- Sun dried tomato chicken
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me onInstagramusing the hashtag #butterandbaggage and tagging me @butterandbaggage.
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Rosemary Focaccia Recipe with Almond Flour
Author: Barbara Curry
Rosemary focaccia recipe with almond flour is a deliciousgluten freeandlow carbbread. You'll be amazed at how light and airy it is thanks to beaten egg whites.
4.78 from 54 votes
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PREP: 20 minutes minutes
COOK: 20 minutes minutes
Servings: 16
Ingredients
- ¼ cup olive oil
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon pepper
DOUGH
- 3 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 4 egg whites room temp (5 ounces)
- 1 cup whole milk/almond milk
Instructions
Preheat oven to 400º. Line a 9 x 13 glass baking pan with parchment paper and spray with olive oil cooking spray.
Combine the oil, rosemary and salt and pepper and set aside.
In a large bowl, whisk together the almond flour, baking powder, xanthan gum and salt.
In a separate bowl, beat egg whites until stiff peaks form.
Add milk to flour mixture and stir to make a smooth batter, Gently fold in the egg whites, trying to keep it as light and fluffy as possible. The dough will be sticky.
Place the dough in the prepared pan and smooth the surface. Dip your fingers into the olive oil mixture and make dimples in the dough. Pour the remaining olive oil over the dough.
Bake for 15-20 minutes until golden brown. Let cool for 5 minutes before serving.
Barbara’s Tips + Notes
- Beat the egg whites until they are very stiff. If you hold a spoonful upside down, they should stay on the spoon.
- Gently fold the egg whites into the very stiff dough. This may seem impossible, but be patient and use a rubber spatula to gently incorporate the egg whites into the dough.
- Bake in a glass baking dish if possible.
- Use a good quality olive oil to drizzle over the top, otherwise you can get an overpowering bitter taste.
- Oregano is a good substitute if you don’t have rosemary.
- You can use the same recipe but use diced up pieces of bacon and cheddar cheese for another tasty Italian loaf.
Nutrition
Calories: 163kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 240mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Calcium: 83mg | Iron: 1mg
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