Rosemary Olive Oil Focaccia
A crisp-edged, golden focaccia with deep dimples full of olive oil, rosemary and flaky salt. Psyllium husk gives it a springy, bready crumb without any wheat.
Nutrition per serving
1 square (3 inches)- Net carbs
- 2.2g
- Calories
- 186kcal
- Protein
- 5.4g
- Fat
- 17g
- Total carbs
- 6.5 g
- Fiber
- 4.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cherry tomato & olive: Halved cherry tomatoes and Kalamata olives pressed into the dimples roast into sweet, salty, jammy pockets, like a Puglia-style focaccia.
- After dimpling, press the tomatoes (cut side up) and olives firmly into the dough before drizzling with oil and adding the rosemary and salt.
- Bake 35–40 minutes; the tomatoes add moisture, so check the center with a toothpick.
Garlic parmesan: Sliced garlic baked into the oily dimples and a parmesan crust on top, for a garlic-bread-style focaccia.
- Scatter the garlic slices over the dimpled dough with the rosemary, tucking them into the pools of oil so they do not scorch.
- Bake 20 minutes, sprinkle the parmesan over the top, then bake 10–15 minutes more until golden.
Nut-free (sunflower seed): Sunflower seed flour replaces the almond flour for a nut-free focaccia with a slightly darker, toastier crumb.
- Use sunflower seed flour exactly as you would almond flour. The crumb may turn faintly green as it cools — a harmless reaction between sunflower seeds and baking powder that the vinegar helps keep in check.
- Dough
- Topping
- Dough
- Topping
- Also add
- Dough
- Topping
- Also add
- Dough
- Topping
Estimated cost $6.11 for 9 servings ($0.68 each) · how we estimate
Instructions
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Heat the oven to 375°F (190°C). Line a 9-inch (23 cm) square pan with parchment and pour 1 tablespoon of the topping oil over the paper, spreading it to the corners.
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In a large bowl, whisk the almond flour, psyllium husk powder, baking powder and salt until no clumps of psyllium remain.
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Add the eggs, vinegar and the 2 tablespoons of dough oil and beat with a hand mixer for about 30 seconds into a thick paste. Pour in the hot water (just off the boil is fine) and beat 30–45 seconds more. Let it stand 2–3 minutes; it firms into a soft, slightly sticky dough.
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With oiled hands, press the dough evenly into the pan, right into the corners, about ¾ inch (2 cm) thick.
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Oil your fingertips and press deep dimples all over the surface, almost to the bottom of the pan — psyllium dough springs back, so be firm. Drizzle the remaining tablespoon of oil over the top so it pools in the dimples, then scatter with the rosemary and flaky salt.
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Bake 30–35 minutes, until the top is golden-brown, the edges are crisp and pulling away from the pan, and a toothpick in the center comes out clean (about 200°F/93°C inside).
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Cool in the pan for 15 minutes, then lift out by the parchment and cut into 9 squares. It is best warm.
Tips for success
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Use finely ground psyllium husk powder, not whole husks. Some brands tint the crumb purple-gray; it is harmless and the top stays golden. - Do not cut it hot from the oven — psyllium breads finish setting as they cool, and an early cut can look gummy.
- Split a square for a sandwich with prosciutto and fresh mozzarella, or dip it in no-sugar marinara. Balsamic for dipping adds about 3 g net carbs per tablespoon, so keep it to a drizzle.
Nice to have, not needed
- A metal pan gives crisper edges than glass, but either works.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Re-warm at 350°F (175°C) for 5–8 minutes to crisp the edges.
Prep tip: Freeze squares individually wrapped and reheat from frozen at 350°F (175°C) for 10–12 minutes.
Wrap and keep at room temperature for 1 day or refrigerate up to 5 days; re-warm at 350°F (175°C) for 5–8 minutes to crisp the edges. Freeze squares up to 3 months.
Variations
3 variations, each with its own ingredients and macrosCherry tomato & olive
VeggiesHalved cherry tomatoes and Kalamata olives pressed into the dimples roast into sweet, salty, jammy pockets, like a Puglia-style focaccia.
- + 10 cherry tomatoes
- + ¼ cup Kalamata olives
2.8 g net · 195 kcal · 5.6 g protein · 18 g fat · ≈$0.82 per serving (+0.6 g net carbs vs the original)
Garlic parmesan
FlavorSliced garlic baked into the oily dimples and a parmesan crust on top, for a garlic-bread-style focaccia.
- + 4 cloves garlic
- + ½ cup finely grated parmesan
2.7 g net · 206 kcal · 7.1 g protein · 18 g fat · ≈$0.85 per serving (+0.5 g net carbs vs the original)
Nut-free (sunflower seed)
DietSunflower seed flour replaces the almond flour for a nut-free focaccia with a slightly darker, toastier crumb.
- blanched almond flour → sunflower seed flour
2.7 g net · 185 kcal · 5.3 g protein · 17 g fat · ≈$0.47 per serving (+0.5 g net carbs vs the original)
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