Ingredients
Scale
- 3 cups Almond Flour
- 1/2 cup Psyllium Husk Powder
- 2 tsp Baking Powder
- 1 tsp Sea Salt
- 3 Large Eggs
- 1 1/2 cups Hot Water
- 1/4 cup Olive Oil, plus more for drizzling
- Optional Toppings: Rosemary, Garlic, Flaky Sea Salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt. Make sure there are no clumps.
- Step 3: Add the eggs and hot water to the dry ingredients. Mix well with a hand mixer or stand mixer until a thick, dough-like consistency forms. The dough will be sticky.
- Step 4: Let the dough rest for 5 minutes to allow the psyllium husk to absorb the liquid. The dough will become even thicker.
- Step 5: Spread the dough evenly onto the prepared baking sheet, using oiled hands or a spatula. It should be about 1/2 inch thick. Drizzle generously with olive oil.
- Step 6: If desired, sprinkle with rosemary, minced garlic, and flaky sea salt. Bake for 30-40 minutes, or until golden brown and firm to the touch. Let cool slightly before slicing and serving.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Reheat slices in a toaster oven or skillet with a little olive oil to restore their crispy texture.
- Serve warm with a drizzle of extra olive oil, alongside soups, salads, or charcuterie boards for a satisfying keto-friendly meal.
- For extra flavor, bloom the rosemary and garlic in the olive oil for a few minutes before adding to the focaccia.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American