📝 About This Recipe
Experience the rustic charm of an Italian bakery without the carb-heavy consequences. This grain-free marvel utilizes finely milled almond flour and a specialized 'fathead' style dough base to achieve a soft, pillowy interior and a beautifully crisp, golden crust. Infused with aromatic fresh rosemary and finished with a crunch of flaky sea salt, it’s a sophisticated low-carb side that defies expectations.
🥗 Ingredients
The Dough Base
- 2 cups Almond Flour (super-fine and blanched)
- 2 cups Mozzarella Cheese (shredded, low-moisture)
- 2 ounces Cream Cheese (full-fat, cubed)
- 2 Eggs (large, room temperature)
- 1 tablespoon Baking Powder (aluminum-free)
- 1/2 teaspoon Xanthan Gum (helps with the chew and elasticity)
- 1/2 teaspoon Garlic Powder (for savory depth)
Herbal Topping & Infusion
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1 clove Garlic (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a 9x9 inch baking pan or a small rimmed baking sheet with parchment paper. Lightly brush the parchment with a teaspoon of olive oil.
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2
In a large microwave-safe bowl, combine the shredded mozzarella and the cubed cream cheese. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
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3
In a separate medium bowl, whisk together the almond flour, baking powder, xanthan gum, and garlic powder until no lumps remain.
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4
Add the dry ingredients and the two room-temperature eggs to the melted cheese mixture. Using a sturdy spatula or your hands, knead the mixture vigorously until a uniform dough forms.
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5
If the dough becomes too cool and stiff to work with, pop it back in the microwave for 10-15 seconds to soften it, then continue kneading until the almond flour is fully integrated.
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6
Transfer the dough to the prepared baking pan. Using dampened fingers (to prevent sticking), press the dough out into a rectangle about 1/2 to 3/4 inch thick.
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7
In a small ramekin, whisk together 2 tablespoons of the olive oil with the minced garlic.
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8
Use your fingertips to press deep dimples all over the surface of the dough, just like traditional focaccia. These little wells will catch the flavorful oil.
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9
Drizzle the garlic-infused olive oil evenly over the top, ensuring it pools slightly in the dimples.
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10
Sprinkle the chopped fresh rosemary, flaky sea salt, and cracked black pepper generously across the surface.
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11
Place the pan on the center rack of the oven and bake for 20-25 minutes, or until the top is deeply golden brown and the edges are slightly crisp.
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12
Remove from the oven and immediately drizzle with the remaining tablespoon of olive oil for a glossy, moist finish.
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13
Allow the focaccia to cool in the pan for at least 10 minutes; this helps the internal structure set so it isn't too soft when sliced.
💡 Chef's Tips
Always use room temperature eggs to prevent the melted cheese from seizing up during the mixing process. If the dough is too sticky, lighty oil your hands with olive oil rather than adding more flour. For the best texture, ensure your almond flour is 'super-fine'—coarse almond meal will result in a gritty bread. Check the bread at the 15-minute mark; if it’s browning too quickly, tent it loosely with foil for the remainder of the bake. To reheat, use a toaster oven or air fryer to restore the signature crispness of the crust.
🍽️ Serving Suggestions
Serve warm alongside a bowl of Zuppa Toscana or a creamy tomato basil soup. Slice horizontally and use as a gourmet low-carb base for a turkey and pesto panini. Pair with a dry Italian Chianti or a crisp Sauvignon Blanc for an elegant appetizer hour. Place on a charcuterie board with prosciutto, olives, and aged parmesan cheese. Dip into a mixture of high-quality balsamic vinegar and extra virgin olive oil.