Rosemary + Garlic Focaccia
Serves 4 people
This almond flour focaccia is laced with fresh rosemary and garlic yielding a chewy gluten-free alternative to bread. It can be served on it's own or alongside pesto or tomato sauce. If fresh rosemary isn't available, fresh thyme works well.
Prep Time - 5 minutes minutes
Cook Time - 20 minutes minutes
Total Time - 25 minutes minutes
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine the almond flour, cumin, garlic powder, sea salt, baking soda and black pepper. Mix to combine. Set aside.
In a small bowl, whisk the eggs and olive oil. Pour into the dry mixture in the large bowl and mix well to combine. Sprinkle in the rosemary and mix again.
Transfer the dough to the prepared baking sheet. Use the base of your wrist to pound out the dough 3-4 times (do not over-do it; see NOTE below). You do not want a flat surface so do not try to evenly spread/pound this out. Once the dough is pounded, gently use your fingers to spread the dough into a 3/4-inch thickness. This dough can be sticky so use your fingers gently (do not press too hard). Make sure to leave peaks and valleys in the dough so the surface becomes crispy in the oven. Sprinkle generously with sea salt. Transfer to the middle rack of the oven. Bake for 20 minutes or until golden brown. Do not over-bake.
Remove from the oven. Set aside for 5 minutes to cool. Use a pizza cutter to cut slices or use your hands to break the focaccia apart. Serve warm.
Store leftovers in a sealed container in the refrigerator for up to 6 days or the freezer for up to 1 month.
Do not over-flatten the dough. You want rough edges here. That's what gives the focaccia the crispy texture. If you flatten out the dough too much, roll lit back into a ball and start pounding again.
Do not over-bake or this will become rubbery.