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

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

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.

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

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!

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

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

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, 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.

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

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

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

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

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

Serve warm dipped in olive oil with fresh rosemary and ground pepper…

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

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

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

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

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!

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

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 and 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.

These are my favorite recipes that I’ve made using Oat Fiber:

Fluffy Pancakes with Strawberry Sauce

pancakes with strawberry sauce keto low carb gluten free
Fluffy Pancakes with Strawberry Sauce

Blueberry Lemon Muffins

blueberry lemon muffins keto low carb gluten free

Cinnamon Roll Waffles with Cream Cheese Icing

keto low carb waffles cinnamon buns

Chocolate Zucchini Muffins

Lemon Cupcakes with Creamy Lemon Frosting

keto lemon cupcakes low carb

Chocolate Peanut Butter Cupcakes

chocolate peanut butter cup cakes

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

Makes 9 Servings

Macros: Fat 24 grams – Protein 13 grams – Carbs (net) 3 grams



 

Rosemary and Kalamata Olive Focaccia - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
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.  I dress it up with Kalamata olives and a healthy drizzle of extra virgin olive oil.  This focaccia is 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 to dip it in!
Course: bread
Servings: 9
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
  1. Preheat oven to 400F.
  2. 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.
  3. Add the almond flour, salt, pepper, garlic powder, most of the rosemary (chopped) and baking powder in a bowl and whisk together to combine, then set aside.

  4. 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.

  5. 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.  

  6. 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.

  7. 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.

  8. 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!  

  9. 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.

Recipe Notes

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

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.

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