Light, fluffy, and full of rosemary flavor, this almond flour focaccia skips the yeast but still delivers that fresh-baked bread experience. Perfect for gluten-free or low-carb diets, and so good even the bread lovers will ask for seconds.

A Different Way to Make Focaccia with Almond Flour

This focaccia started as a favor to a friend and turned into a full-on baking obsession. I don’t follow a low-carb diet, but a close friend does, and she was coming for dinner. I didn’t want her to miss out on fresh bread, so I went into my kitchen lab and… well, there were some spectacular flops before I got it right.

And by “flops,” I mean dense, sad slabs that never should’ve left the oven. But once I cracked the code? Oh, it was magic.

This rosemary focaccia is light, fluffy, and completely gluten-free thanks to almond flour and beaten egg whites. It looks like traditional focaccia with those little dimples of olive oil on top, but it’s got its own personality.

Not chewy like a yeast bread, but soft and tender with a hint of nuttiness that white flour just can’t give you. If you’ve ever tried my cheesy muffins made with almond flour, you’ll know almond flour can make miracles happen.

One of my favorite moments with this recipe came from a reader named Erika, who wrote:

“I made this yesterday and was amazing! Even my non-keto hubby and kids loved it! It definitely took the carb-crave away… so satisfying and perfect for a snack board. We’re doing it again Friday night.”

If you’ve got a charcuterie spread planned or you just want something warm to dunk into soup, this bread holds its own. And the best part? No yeast, no proofing, no waiting around.

A few key players you’ll need

You only need a handful of things to pull this off, but here are the heavy hitters. Check the recipe card for the exact measurements and the rest.

Almond flour – not almond meal, the texture matters here.
Egg whites – they’re what keep this bread light and airy.
Fresh rosemary – you can swap in dried, just use less.
Xanthan gum – this helps thicken the bread since this version is made without yeast

My quick tips

Beat egg whites until they’re stiff enough to sit upside down on a spoon.
Go slow folding them in – it’s worth it for the light texture.
Use the best olive oil you can find; it makes all the difference.

This bread keeps for a couple of days at room temp, but I usually stash leftovers in the fridge and warm them in the toaster oven. It’s just as good the next day… assuming there’s any left.

Simple Steps

Step 1: Choose your topping

Combine a good quality olive oil with fresh rosemary or any other herbs and salt.

Step 2: Make the dough

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

Step 3: Beat egg whites

Beat the egg whites into stiff peaks.

Step 4: Fold

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

Step 5: Create dimples

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.

I tried cheese on top of the focaccia bread 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 substituted almond milk for the regular milk, and it was a success.

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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Light & Fluffy Almond Flour Focaccia