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A low carb and Keto friendly version of focaccia flavored with fresh rosemary and studded with Kalamata olives!

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I think the one thing I crave since being on Keto is bread.  This rosemary and Kalamata olive focaccia bread will help satisfy those cravings!  

I use fresh rosemary, which is so fragrant and gives the focaccia such a nice flavor.  This recipe was inspired by the monstrous rosemary plant in my front yard.

I dress up this focaccia bread with Kalamata olives and a healthy drizzle of extra virgin olive oil.  

It’s great to serve along side a bowl of soup, slice and use to make a sandwich or eat by itself with some good olive oil, with chopped rosemary and freshly ground pepper to dip it in!

What’s in Gluten Free Focaccia

• Almond flour
• Oat Fiber 
• Mozzarella cheese
• Cream cheese
• Eggs
• Baking powder
• Garlic powder
• Fresh rosemary
• Kalamata olives
• Salt
• Ground pepper
• Extra Virgin Olive Oil

*Exact measurements are listed in the recipe card below.

How to Make Keto Rosemary Keto Focaccia

Preheat your oven to 400F.

Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.

Add the almond flour, oat fiber, salt, pepper, garlic powder, most of the rosemary (chopped) and baking powder in a bowl and whisk together to combine, then set aside.

Add in the 2 beaten eggs.

Then mix in the dry ingredients.  As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.  

Make sure the ingredients are fully mixed for a more consistent dough.

The dough will be very sticky, so be sure to oil your hands.  Place the dough in an 8 X 8 glass casserole baking dish that’s been sprayed with nonstick spray and spread it out evenly with your hands.

Poke 14 random dimples into the dough.

Place the 14 Kalamata olives into each dimple, slightly pushing them into the dough.

Brush olive oil over the top.  Sprinkle with salt and the remaining rosemary.

Bake for 15-18 minutes or until the dough has firmed up.  Allow to cool slightly before cutting into 9 pieces.

Is Rosemary Focaccia Keto?

Traditional focaccia bread is certainly not recomended on Keto or low carb diets. But this is an almond flour bread recipe that greatly reduces the carbs.

Almond flour is made from skinned and finely ground almonds making it a fantastic gluten free flour for all your baking needs.

If you’d like to learn more about Keto baking ingredients, Keto Baking Made Easy, is an excellent article to acquaint you with some of the basics.

Variations in Gluten Free Focaccia

• You can omit the olives, if you’d like, but they really add a great flavor so I recommend leaving them in!
• Add a little shredded cheddar right top before baking. It adds a little extra crispiness.
• If you like a little heat, you can omit the olives and add jalapeno rounds on the top before baking.
• To amp up the Italian flavors you can top baked focaccia with finely grated parmesan and basil.
• Course ground sea salt sprinkled on top adds extra flavor.
• Add just a few red pepper flakes to the dipping oil for a little extra spice.

Store leftovers at room temperature in a food storage bag or container for few days or freeze for up to a couple of months.

When you’re ready to eat, pop in the microwave for 10-15 seconds with a damp paper towel wrapped around it.

This warm and soft Keto focaccia is so good dipped in olive oil with fresh rosemary and ground pepper.

You can also use to make a sandwich!  I made mine with provolone, genoa salami, roasted red pepper and bibb lettuce, it was delish!!

Tips for Making the Best Keto Focaccia

• Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your focaccia won’t turn out as it should.
• Olive oil plays a starring role in this low carb bread recipe, so you’ll want to use fresh high-quality olive oil.
• Don’t forget those dimples! This is key to give focaccia that classic Italian bread taste and texture.

What is Oat Fiber?  Is Oat Fiber Keto?

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I’m baking!  It is hands down, the best ingredient I’ve baked with!  The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.

Oat Fiber is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.

More Keto Recipes Using Oat Fiber

• Blueberry Muffins
• Coffee Crumb Cake
• Coconut Lime Cupcakes
• Cheddar Jalapeño “Cornbread”
• Fluffy Pancakes
• Salted Caramel Collagen Muffins
• Lemon Cupcakes
• Chocolate Chip Cookies

More Keto Italian Recipes

• Keto Italian Meatballs
• Italian Meat Sauce
• Italian Beef Braciole
• Italian Breadsticks
• Bacon Wrapped Cheese Stuffed Italian Meatloaf
• Italian Antipasti Skewers

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

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5 from 4 votes

Rosemary and Kalamata Olive Focaccia – Keto, Low Carb & Gluten Free

A low carb and Keto friendly version of focaccia flavored with fresh rosemary and studded with Kalamata olives!

Recipe Video

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Author Keto Cooking Christian

Course bread

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 9

Calories 285kcal

INGREDIENTS

• 1 1/2 cups almond flour
• 2 tablespoons Oat Fiber (see notes)
• 2 1/2 cups shredded mozzarella cheese
• 3 ounces cream cheese
• 2 eggs, beaten
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary divided
• 14 Kalamata olives pitted
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• Extra Virgin Olive Oil

PREPARATION

• Preheat oven to 400F.
• Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
• Add the almond flour, oat fiber, salt, pepper, garlic powder, most of the rosemary (chopped) and baking powder in a bowl and whisk together to combine, then set aside.
• Add in the 2 beaten eggs, then mix in the dry ingredients.  As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.  Make sure the ingredients are fully mixed for a more consistent dough.
• The dough will be very sticky, so be sure to oil your hands.  Place the dough in an 8 X 8 glass casserole baking dish that's been sprayed with nonstick spray and spread it out evenly with your hands.  
• Poke 14 random dimples into the dough. Place the 14 Kalamata olives into each dimple, slightly pushing them into the dough. Brush olive oil over the top.  Sprinkle with salt and the remaining rosemary.
• Bake for 15-18 minutes or until the dough has firmed up.  Mine too exactly 18 minutes.  Allow to cool slightly before cutting into 9 pieces.
• Serve warm dipped in olive oil,  with fresh rosemary and ground pepper.  You can also use it to make a sandwich, or serve on the side of a bowl of soup!  
• Store leftovers at room temperature in a sealed container or food storage bag for a few days, or freeze. When you are ready to eat, pop in the microwave for 10-15 seconds with a damp paper towel wrapped around it.

NOTES

You can omit the olives, if you’d like, but they really add a great flavor so I recommend leaving them in!

Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe.  Fresh mozzarella contains too much water and your focaccia won’t turn out as it should.

The Oat Fiber is an important ingredient in this recipe, as it adds such an amazing texture, unlike anything else I’ve ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes these comparable to traditional focaccia.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in the recipe).

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Nutrition Facts

Rosemary and Kalamata Olive Focaccia – Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 285 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 7g44%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 2g2%

Protein 13g26%

* Percent Daily Values are based on a 2000 calorie diet.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.