Keto Rosemary & Sea Salt Italian Focaccia Bread

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

This easy focaccia recipe is a perfect snack, sandwich bread and dinner party appetizer!


  • 2/3 cup blanched almond flour
  • 2/3 cup fine-grated Parmesan cheese
  • 1/4 cup golden flax meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons apple cider vinegar
  • 2 large eggs, best at room temperature
  • 1/4 cup warm water
  • 1 tablespoon olive oil
  • 1 to 2 sprigs fresh rosemary
  • flaked sea salt



Preheat oven to 400-degrees. Using a food processor (preferred method) or electric mixer, combine almond flour, Parmesan cheese, flax meal, baking powder, and garlic powder. Mix well. (If using a food processor, pulse until mixture becomes an even meal.) Then add vinegar, eggs, and water. Blend for 30-60 seconds until mixture is thoroughly combined. If mixture sticks to the sides, scrape down and blend a bit more. Leave the mixture to sit for about 5 minutes, which will allow the flax to thicken the batter a bit more.


While the batter thickens, prepare a baking sheet with parchment paper. Next, strip the rosemary needles from the woody stem, leaving some of the needle clusters intact. Set aside.


Scrape the batter onto the prepared baking sheet. With a rubber spatula, spread the batter into a rectangle that's roughly 8"x11" and approximately 1/2" thick (the batter will be very sticky; if desired, oil the spatula to make spreading easier). Using a toothpick or other pointy object (I actually use the leftover rosemary stem), create little holes about every inch or so. I do this in an even pattern. (I poke the stem down and jiggle it a bit to create the indentation.) Fill some of the holes with rosemary sprigs (for this, I use clusters with 3 to 4 needles). Sprinkle with additional rosemary needles, brush the top and sides with olive oil, and sprinkle with sea salt flakes.


Bake in preheated oven for about 25 minutes or until top and edges begin to turn golden brown. Let cool for 5 to 10 minutes before cutting into 8 pieces. Enjoy!

Additional Notes

Once fully cooled, store in an airtight container at room temperature for at least a few days. If desired, lightly toast to re-crisp the exterior. Enjoy with olive oil & vinegar or use as sandwich bread. YUM!

Nutrition Information

Yield: 8 servings, Serving Size: 1 peice
Amount Per Serving: 138 Calories | 11g Fat | 4g Total Carbs | 2g Fiber | 7g Protein | 2g Net Carbs

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