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    Home » Recipes » Breads & Biscuits » Rosemary Focaccia Recipe with Almond Flour

    Rosemary Focaccia Recipe with Almond Flour

    Published: Oct 2, 2016 · Modified: Jan 4, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4.70 from 36 votes

    Disclaimer: This post may contain affiliate links.

    Focaccia with Almond Flour sliced on a pan.
    Two slices of foccacia on a plate and some rosemary on the side.

    Rosemary focaccia recipe with almond flour is a delicious gluten free and low carb bread. You’ll be amazed at how light and airy it is thanks to beaten egg whites.

    A basket of almond flour focaccia.

    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 get the ingredient ratio I like, I still have to make things multiple times to figure out the best technique.  It has been challenging and I have finally given up on baking a few things and will 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 not one 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.

    A batch of focaccia cut into squares.

    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.

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      What is Focaccia Bread

      Traditional Focaccia is 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 I decided almond flour was my best option.  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 by Bob’s Red Mill and 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
      • 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.

      A bowl of focaccia dough before egg whites are added.
      Combine all but the egg whites.

      Step 3

      Beat the egg whites into stiff peaks.

      Step 4

      Gently fold in egg whites and place in a glass baking dish.

      A glass bowl of focaccia dough made with almond flour.
      Told in the beaten egg whites.

      Step 5

      Press the tips of your fingers into the top of the dough and drizzle with olive oil mixture and bake.

      Almond flour focaccia in a glass baking dish.
      Make dimples with your fingers and add olive oil.

      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.
      Two slices of almond flour focaccia.

      I stored the leftovers in the fridge and warmed them up in the toaster oven. While best right out of the oven, leftovers were almost as good. 

      I tried cheese on top and I thought that just covered up the great taste of the bread. My last goal was to try to make this dairy free for my Paleo friends, so I substituted almond milk for the regular milk, and it was a success.  

      What is Xanthan Gum

      A bag of 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. It also has some health benefits. If you do much gluten free cooking, then you’ll need this product.

      FAQs and tips

      What flour would you recommend using to bake gluten-free baked goods?

      I have found that Bob’s Red Mills gluten free 1-to-1 baking flour is a great substitute for all purpose flour.  I could hardly tell a difference when using it for Gluten Free Biscuits.

      How do I choose a good olive oil?

      Olive oil will be a bit bitter because of the green olives used in making it. However, olive oil should have a fresh taste and not heavy, oily or exude bitterness. Since olive oil is a monosaturated fat, it should solidify if you put a few tablespoons covered in the fridge. You want the olive oil to be a bit bitter, a little fruity and be a little peppery in flavor.

      How do you achieve stiff egg whites?

      In order to get a good, stiff egg white, you need to be sure you beat them with a hand mixer for around 5 minutes.

      Can I use dry herb instead of fresh herbs?

      The short answer is yes. If you can’t use a fresh herb from your grocer or garden, then try and mix in the dry herbs to your dough to allow it to blend into the dough. Use ¼ tsp of each dried herb.

      Why do you stick finger prints into the dough of the bread before it’s baked?

      The signature of Italian focaccia bread are the dimples because which releases the air in the dough, and the bread won’t rise too quickly.

      Looking for more low carb gluten free recipes

      • A serving of quiche with a sweet potato crust
        Sweet Potato Crust Quiche
      • Sausage balls on a platter with dip.
        Low Carb Sausage Balls
      • A basket of Sausage Bagel Muffins
        Sausage Bagel Muffins
      • Cheesy muffins with almond flour in a basket with a red napkin.
        Almond Flour Muffins

      Low Carb dinner ideas

      • 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 on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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      A batch of focaccia bread cut into squares.

      Rosemary Focaccia Recipe with Almond Flour

      Author: Barbara Curry
      Rosemary focaccia recipe with almond flour is a delicious gluten free and low carb bread. You'll be amazed at how light and airy it is thanks to beaten egg whites.
      4.70 from 36 votes
      Print Pin
      PREP: 20 minutes
      COOK: 20 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
      Prevent your screen from going dark

      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
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Reader Interactions

      Comments

      1. Norie says

        August 14, 2018 at 3:13 pm

        This recipe is “low carb?” Please provide the actual # of carb grams. Thanks!

        Reply
        • Barbara Curry says

          August 17, 2018 at 5:05 pm

          If you cut it into 24 pieces, there are 3.4 grams. Hope this helps.

          Reply
      2. KAREN WITEK says

        March 28, 2020 at 6:31 pm

        Hi Im pleased I found this as I cant have a lot of things and the bread ticks all the boxes for me so it is on the list to make today as oz is in shut down so will pass the time away and go well with my soup for tea Thanks again

        Reply
        • Barbara Curry says

          March 31, 2020 at 1:27 pm

          We all need a little comfort food right now. So glad this hit the spot for you.

          Reply
      3. Erika says

        May 09, 2020 at 7:30 am

        I made this yesterday and was amazing! even my non-keto hubby and kids loved it!!! It definitely took the Carb-Crave away very satisfying and perfect for a snack board that is what we would like to do on Friday nights, and so easy to make.. Thank you for this recipe!

        Reply
        • Barbara Curry says

          May 09, 2020 at 10:44 am

          So glad you liked it, You might also like these muffins with almond flour

          Reply
      4. S says

        May 29, 2020 at 8:20 am

        Hi,

        This looks fab! Is xantham gum necessary for the recipe? Is there an alternative? Can psyllium husk be used?

        Thanks!

        Reply
      5. S says

        May 29, 2020 at 2:13 pm

        Hi, these look fab! Is xantham gum absolute necessary for the recipe? Are there any alternative that I can use? Psyllium husk maybe?

        Thank you

        Reply
        • Nancy says

          April 09, 2022 at 4:18 pm

          I’d like to know the same thing.

          Reply
          • Barbara Curry says

            April 12, 2022 at 8:55 am

            I’m sorry, I realize I never responded. You will need the Xanthum gum, it serves as a thickener so without flour or cornstarch, there is nothing to stabelize and thicken this recipe.

      6. Victoria says

        June 12, 2020 at 5:17 pm

        5 stars
        Thank you for sharing this recipe. Our family enjoyed it last night. We were tired of the pervasive flavour of psyllium husk or coconut in many of the low carb breads we have been eating. I plan to have some with my breakfast eggs. What a treat!

        Reply
        • Barbara Curry says

          June 14, 2020 at 7:41 am

          So glad you liked it, I love the flavor of almond flour.

          Reply
      7. Katie says

        June 17, 2020 at 8:00 pm

        i was wondering if the whole milk is necessary? would 2% work?

        Reply
        • Barbara Curry says

          June 18, 2020 at 10:40 am

          You can get away with 2% but I wouldn’t use skim. Let me know how it works.

          Reply
      8. Roberta says

        January 11, 2021 at 12:08 pm

        Finally an appealing recipe for a low carb focaccia that doesn’t require fathead dough! Hippieeee!!! 🙂

        Reply
        • Barbara Curry says

          January 12, 2021 at 7:23 pm

          It tastes great and just happens to be low carb!

          Reply
      9. MKBakes says

        November 02, 2021 at 1:16 pm

        I gave this recipe a try but only had an 8×8 square pan that wasn’t glass, so obviously I didn’t have optimal results. I had to bake it quite a bit longer and it never brown quite as much as I wanted. The flavor and texture were really great though. I will be giving this recipe another try very soon and will start with a slightly higher temperature and will bake it longer if I can’t track down a pan that follows the recipe. Thanks for writing this recipe!

        Reply
        • Barbara Curry says

          November 03, 2021 at 2:15 pm

          Glad that you still made it work.

          Reply
      10. Katherine says

        January 13, 2022 at 3:58 pm

        Mine didn’t turn out. 🙁 It was still doughy in the middle, it did not rise, and did not brown. 400 for 20 min. My ingredients were all there. Not sure what happened.

        Reply
        • Barbara Curry says

          January 13, 2022 at 6:11 pm

          This won’t rise like a traditional focaccia because it doesn’t have yeast. You do need to whip the egg whites until they are stiff. Also everyones oven is different, it sounds like yours might have needed a little more time in the oven.

          Reply
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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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