Secret to the best Focaccia With Almond Flour: 3 Tips
Craving fluffy bread? Make our easy focaccia with almond flour! This gluten-free, keto recipe is perfectly soft and delicious. Learn how.
Ingredients
- 2 cups Blanched Almond Flour (about 240g)
- 2 tbsp Psyllium Husk Powder critical for texture in gluten-free baking
- 2 tsp Baking Powder
- 1 tsp Fine Sea Salt plus more for sprinkling
- ¾ cup Warm Water (about 180ml, 100-110°F)
- ¼ cup Extra Virgin Olive Oil plus 2 tablespoons for drizzling
- 1 tbsp Apple Cider Vinegar helps activate baking powder and adds tang
- 1 tbsp Fresh Rosemary chopped, optional
- ½ tsp Flaky Sea Salt for topping
Instructions
- 1. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a 9x13 inch baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
- 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the blanched almond flour, psyllium husk powder, baking powder, and fine sea salt until thoroughly combined. Make sure there are no lumps.
- 3. Mix Wet Ingredients: In a separate medium bowl, whisk together the warm water, 1/4 cup of olive oil, and apple cider vinegar. Tip 1: Ensure the water is warm (not hot!); this helps the psyllium husk hydrate properly and contributes to a softer dough.
- 4. Form the Dough: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or your hands, mix until a cohesive dough forms. It will be thick and somewhat sticky. Tip 2: Don't overmix! Once it comes together, stop. Cover the bowl and let the dough rest for 10 minutes. This allows the psyllium husk to fully absorb the liquid, creating a more pliable dough.
- 5. Shape the Focaccia: Transfer the rested dough to the prepared baking sheet. Using wet hands or a spatula, gently press and spread the dough evenly across the parchment paper into a rectangle or oval shape, about 1/2 to 3/4 inch thick. Tip 3: Create generous dimples! Use your fingertips to make deep indentations all over the surface of the dough. This creates those characteristic focaccia pockets for olive oil and toppings.
- 6. Top and Bake: Drizzle the remaining 2 tablespoons of olive oil generously over the dimpled dough, ensuring some pools in the indentations. Sprinkle with chopped fresh rosemary (if using) and flaky sea salt. Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through. It should sound hollow when tapped.
- 7. Cool and Serve: Let the focaccia cool on the baking sheet for at least 10-15 minutes before slicing and serving. This allows it to set properly and prevents it from being gummy. Enjoy warm!
Notes
For best results, use blanched almond flour for a finer texture. This focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the oven for a few minutes before serving. You can customize toppings with olives, sun-dried tomatoes, or other herbs!
