Rosemary Focaccia Bread Recipe With Almond Flour

6 servings
30 min

Learn how to make this delicious rosemary focaccia bread recipe with almond flour for a flavorful, low carb flatbread to enjoy with dinner. This tasty Italian bread bakes up crisp on the outside and fluffy on the inside. So, it’s perfect for dipping into oil or other sauces. In addition, this easy, low carb flatbread recipe doesn’t doesn’t contain yeast. Therefore, it’s quick and easy to make as an appetizer or side dish.

Rosemary Focaccia with Almond Flour

This no yeast focaccia bread with rosemary and almond flour is a staple for those who love bread but prefer a low carb recipe. Typically served as an appetizer with olive oil for dipping, this tasty no yeast keto focaccia also makes a great accompaniment to soups or as a gluten free bread for sandwiches.

I really like this almond flour focaccia bread recipe because it bakes crisp on the outside, but is incredibly light and fluffy on the inside. The crisp outside creates little nooks and crannies for so it holds onto oil and other ingredients when dipping. While the fluffy interior is perfect for making an open faced sandwich. This recipe is seasoned with rosemary for a traditional, savory focaccia bread. However, you can substitute the rosemary with sage, another popular choice.

What is the Best Way to Eat Rosemary Focaccia?

There are several ways to enjoy this no yeast focaccia recipe. Here are some options to try:

  • Cut into strips and dip into olive oil.
  • Use it as a base to make pizza.
  • Dip into soup.
  • Cut in half and use as sandwich bread.
  • Let dry and use it to make homemade croutons or breadcrumbs.
  • Use as a substitute for toast.

Tips for Making No Yeast Keto Rosemary Focaccia

Here are some tips to use when making your almond flour focaccia bread with rosemary:

  • The egg whites need to be stiff. They should not fall off of a spoon when held upside down.
  • It will be difficult to fold the stiff egg whites into the dough. Use a rubber spatula to gently fold them in and be patient.
  • Bake this rosemary focaccia bread with almond flour in a glass dish for best results.
  • Use a high quality olive oil.
  • You can replace the rosemary with sage, onions or garlic for the focaccia toppings.
  • You can also top this gluten free focaccia with mushrooms, green onions or olives.
  • Omit the herbs and top with cinnamon and sugar (or a sugar substitute) for a sweet bread.
  • Reheat any leftover almond flour focaccia in the oven for the best results.
Rosemary Focaccia Bread Recipe With Almond Flour
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 3 Cups almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 5 large eggs
  • ½ Cup almond milk
  • 1 teaspoon apple cider vinegar
Focaccia Toppings
  • 1-2 teaspoons salt flakes
  • ½ cup cherry tomatoes
  • 1 Tablespoon of fresh rosemary leaves
  • ¼ Cup extra virgin olive oil

Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch glass dish with parchment paper.
Place the almond flour, baking powder and salt in a large bowl. Stir to combine.
Beat an egg and add it, the almond milk and the apple cider vinegar to the flour. Stir until the dough is smooth. Set aside.
Separate the whites of the eggs of the four eggs that are left. Place the whites in a medium bowl and beat with an electric mixer until you get stiff peaks.
Gently fold the egg whites into the dough. Be patient and keep working until it is combined.
Spread the batter evenly into the glass pan. Don’t worry if it doesn’t touch the edge because the dough will grow as it bakes.
Combine the olive oil and rosemary leaves and let sit for 5 minutes. Brush over the top of the vegan focaccia bread.
Cut cherry tomatoes in half and place on top of the dough. Top with salt flakes.
Bake the Italian flatbread for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool and then transfer to a serving dish. Serve warm.
Rebecca D. Dillon
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