Keto Rosemary Focaccia

One of the things I missed most when I switched to keto was warm, fresh bread on the side of dinner.

That is why I love making this keto rosemary focaccia whenever I want something cozy and savory to dip into olive oil or soup.

It is completely low carb and keto friendly, so you can enjoy a thick slice of bread without worrying about extra carbs.

The texture comes out soft in the middle with a nice crust, thanks to the olive oil baked into the dimples on top.

It takes less than thirty minutes to bake, and your whole kitchen will smell like fresh herbs and garlic.

Why You’ll Love This Recipe

Authentic Chewy Texture – Psyllium husk gives this bread a wonderfully soft, chewy texture that feels just like traditional Italian bakery focaccia.

Rich Olive Oil Flavor – Deep dimples hold warm pools of rich olive oil, delivering mouthwatering flavor in every single golden bite.

No Yeast or Kneading – You can skip the tedious dough rising times because this quick batter mixes together in minutes.

Perfect for Low Carb Diets – Almond flour keeps this bread strictly low carb so you can enjoy warm bread without breaking ketosis.

Recipe Ingredients

For the Dough

• 2 cups Blanched Almond Flour
• 2 tbsp Psyllium Husk Powder
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Garlic Powder
• 3 large Eggs
• 1/4 cup Extra Virgin Olive Oil
• 1/3 cup Warm Water
• 1 tsp Apple Cider Vinegar

For the Topping

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Fresh Rosemary Leaves
• 1 tsp Flaky Sea Salt

How To Make

Step 1

Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper and brush the paper lightly with olive oil.

Step 2

In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt and garlic powder until there are no lumps.

Step 3

In a second bowl, whisk the eggs, 1/4 cup olive oil, warm water and apple cider vinegar until well blended.

Step 4

Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. Let it rest for 5 minutes so the psyllium can absorb the liquid and the dough firms up.

Step 5

Spread the dough evenly in the prepared pan. Oil your fingertips and press deep dimples all over the surface.

Step 6

Drizzle the 2 tbsp olive oil over the top so it pools in the dimples, then scatter on the rosemary and flaky sea salt.

Step 7

Bake for 22-25 minutes, until golden brown on top and firm in the center. Cool in the pan for 10 minutes before lifting out and cutting into squares.

Tips

Choose Fine Psyllium Husk Powder

I recommend using finely ground psyllium husk powder rather than whole psyllium husks.

Whole husks will not soak up the liquids properly, which can leave your bread soggy.

From my experience, some brands can turn baked goods slightly purple, so look for blond psyllium powder to keep the bread golden.

Use Super Fine Blanched Almond Flour

You will get the best results if you pick super fine blanched almond flour instead of almond meal.

Almond meal contains the skins and has a coarse texture that makes the focaccia heavy and crumbly.

Fine flour absorbs the liquids evenly and gives you a light, tender bread crumb that holds together well.

Do Not Skip the Rest Time

Once you mix the dough, you really need to let it sit on the counter for the full 5 minutes.

The psyllium powder needs this time to absorb the warm water and olive oil so the dough thickens up.

If you spread the dough right away, it will be too runny and will not hold those classic focaccia dimples.

More Recipes

• Keto Cottage Cheese Focaccia
• Keto Creamy Garlic Tuscan Chicken
• Keto Garlic Bread
• Keto Olive Bread
• Keto Rosemary Sea Salt Nut Crackers

Frequently Asked Questions

Can I use whole psyllium husk instead of powder?

You can, but you will need to grind it into a fine powder first using a clean spice grinder or blender.

Whole husks do not absorb moisture the same way as fine powder, which can make your bread feel wet or gummy in the center.