Low Carb Focaccia

Focaccia, the flat oven-baked Italian bread dipped in olive oil and balsamic vinegar or smothered with butter. The crunchy crust sprinkled with sea salt, rosemary and olives. I’m sure Nigella could do a far better job of expressing its culinary delights so I won’t even attempt any aromatic alliteration…opps, too late.

This low carb alternative didn’t stand up too well to a dunking in olive oil but it turned out to be surprisingly satisfying and came in useful as a vehicle for paté or soft cheese. Here’s the recipe.

Mix all (except the black olives) the ingredients together and spread out on a parchment lined tray, sprinkle with sea salt and bake for 30 minutes at 180 °C

120g Almond Flour
60g Melted Butter
2 tsp Baking Powder
2 tbs Whole Milk
2 Eggs
1tbs Psyllium Husk
1 tsp Garlic Powder
1 tsp Dried Rosemary
1 tbl Grated Parmesan
60g Grated Mozzarella
Black Olives
Sea Salt