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Olive and Rosemary Focaccia

 

90g almond flour

20g oat fibre

1 tsp baking powder

1/4 cup diced kalamata olives

1 tbsp chopped fresh rosemary

1 tsp Mingle garlic and herb seasoning

Salt and pepper

180g shredded mozzarella cheese

50g cream cheese, room temperature

2 eggs, room temperature

 

TOPPINGS:

8-10 kalamata olives, whole

Fresh rosemary sprigs

Pinch salt flakes

 

Method:

  1. Preheat oven to 170C. Line a baking tray with baking paper, set aside.
  2. Add the almond flour, oat fibre, baking powder, diced olives, rosemary and seasonings into a bowl. Whisk until well combined. Set aside.
  3. Place mozzarella and cream cheese together in a microwave safe bowl. Heat in microwave until melted. When melted stir until well combined.
  4. Add eggs to the cheese mixture and whisk together.
  5. Stir in the prepared dry ingredients. Mixing well to form a dough.
  6. Spread the dough out onto the prepared tray. Dough should be approx. 1.5cm in thickness.
  7. Arrange the whole olives over the top of the dough, sprinkle with fresh rosemary leaves and salt flakes.
  8. Place tray into the oven and bake for 15-18 minutes. 
  9. Remove from oven and allow to cool fully on a cooling rack before slicing and serving.

Photo and reciepe by Kim @deliciously.keto