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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 wanted to put some of it to good use, since we are nearing the end of the season.  I’ve had it for years and it’s actually in bloom right now, so it has these beautiful purple flowers!

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!

Ingredients

1 1/2 cups almond flour

2 tablespoons Oat Fiber (see note below)

2 1/2 cups shredded mozzarella cheese (see notes)

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 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.

Serve warm 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!!

Store leftovers at room temperature in a food storage bag or container for 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.

Note: 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.

Note:  

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 am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag 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 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. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Blueberry Pancakes

Lemon Poppy Mini Bundt Cakes

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

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

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5 from 2 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!

As an Amazon Associate I earn from qualifying purchases.

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 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.