A delicious fluffy and crispy focaccia for those who are following a paleo or grain-free diet. This recipe is topped with lots of olive oil, rosemary and flakey salt, but feel free to add cherry tomatoes, thinly sliced red onion, halved olives or thinly sliced potatoes to customize yours! Pro tip: dip it in lots of olive oil and balsamic vinegar.
Instructions
1
Preheat oven to 400℉ and grease a 9-inch cake pan with 2 tablespoons olive oil.
2
In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, kosher salt and psyllium husk powder to combine.
3
In the bowl of a stand mixer, whisk the egg whites on high until soft peaks form. Add the almond milk to the dry ingredients and mix, then add in the whisked eggs whites and fold in gently until completely combined.
4
Transfer the dough to the grease pan. Using clean hands, spread the dough out in the pan, then make small dimples using your fingers or knuckles. Drizzle another 1-2 tablespoons of olive oil over the dough and top with the chopped rosemary and a few pinches of finishing salt.
5
Bake in the preheated oven for 35-40 minutes, then broil for a few minutes or so until the top is golden brown.
6
Substitutions: Add halved olives, cherry tomatoes, artichoke hearts, thinly sliced red onion or potatoes to the top before baking. Substitute the rosemary with thyme.
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