Herbed Olive Oil Focaccia

Annie Siegfried
Focaccia, the Italian flatbread par excellence, is one multi-purpose bread if there ever was one. This delicious HERBED OLIVE FOCACCIA with olive oil dipping sauce and balsamic is always the highpoint of our small soirées. The best part is this is just like bread – but low carb and 100% gluten free! The star ingredient is Nature's Eats Almond Flour, mixed with a bit of brown rice flour. So this bread is also super loaded with heart-healthy fats and protein due to almond flour. Oily and crumbly and garlicky and soft and nutty!⠀
4.75 from 4 votes
Prep Time 45 minutes
Cook Time 25 minutes
Course Appetizer, Brunch, Lunch, Side Dish, Snack
Cuisine Italian


  • ½ cup warm water
  • 1 tbsp instant yeast
  • 3 eggs
  • 1 tbsp honey
  • 2 tsp flaky sea salt
  • 2 cups Nature's Eats almond flour
  • 1 cup brown rice flour
  • 2 tsp garlic powder
  • ½ tsp xanthan gum
  • 1 cup black olives
  • 1 tbsp dry basil
  • 1 tbsp oregano
  • Rosemary, to taste


  • Mix yeast with water. Whisk well. Let it sit for 8 mins. 
  • Add eggs, honey and beat for 2 mins until fluffy. 
  • Add the dry ingredients, the herbs. Mix until incorporated. Fold in the olives and spread the dough on a baking pan lined with parchment paper. Let it sit for 30 mins in a warm place. 
  • Bake at 350F for 25 minutes.