Almond Flour Focaccia That’s Light, Fluffy, and Full of Rosemary
Light, fluffy almond flour focaccia is easier to make than you might think. This no-yeast focaccia uses almond flour, whipped egg whites, olive oil, and fresh rosemary to create crisp edges and a tender crumb without any rising time. It’s a gluten-free, low-carb bread that works just as well for a snack board as it does alongside soup or dinner.
Equipment
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 Notes + Tips
- 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
