Rosemary Almond Keto Focaccia

1. Preheat the Oven

Begin by preheating your oven to 325°F. While the oven is warming up, line a baking sheet with parchment paper and lightly grease the parchment with a bit of extra-virgin olive oil. This step ensures that your focaccia won’t stick and will come out easily once it’s baked.

2. Combine Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, unflavored whey protein powder, chopped fresh rosemary, baking powder, salt, and garlic powder. Make sure these dry ingredients are well combined, as this will ensure an even distribution of flavors throughout the focaccia.

3. Mix Wet and Dry Ingredients

To the bowl of dry ingredients, add the olive oil, water, two whole eggs, and two egg whites. Mix everything together until you get a sticky dough. The dough should be cohesive but will feel quite sticky to the touch, which is perfect for creating the right texture in the final product.

4. Prepare Dough on Baking Sheet

Turn the sticky dough out onto your prepared baking sheet. Using wet hands, spread the dough into a rectangle measuring about 9 by 12 inches. Wetting your hands will prevent the dough from sticking too much to your fingers. Once the dough is spread out, dimple the surface with your fingertips to create small indentations – this not only gives the focaccia its characteristic look but also helps it bake evenly. Sprinkle the top with a generous pinch of coarse sea salt and a few fresh rosemary leaves for added flavor and a beautiful finish.

5. Bake the Focaccia

Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. You'll know the focaccia is done when the edges turn golden and the bread feels firm to the touch. Once baked, let the focaccia cool on the baking sheet for about 10 minutes before slicing. This cooling period allows the bread to set properly and makes it easier to cut.

6. Store Leftovers

If you have any leftovers, wrap them tightly in foil. You can store the focaccia on the counter for up to three days, in the refrigerator for up to a week, or in the freezer for several months. Enjoy your freshly baked rosemary almond keto focaccia!