low carb and Keto friendly version of focaccia flavored with fresh rosemary and studded with Kalamata olives! It is also gluten free.

DURATION:

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

INSTRUCTIONS:

• 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.
• 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:

Amount Per Serving: Calories: 285 | Calories from Fat: 216 | Fat: 24g (37%) | Saturated Fat: 7g (44%) | Carbohydrates: 6g (2%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Protein: 13g (26%)