Home » bread » Rosemary & Sea Salt Focaccia Bread 🍞📽️ gluten free, keto & paleo

Rosemary & Sea Salt Focaccia Bread 🍞📽️ gluten free, keto & paleo


  1. Kathy Harlan says:

    I just made this today and it is fantastic! I love the yeast flavor so next time I’m going to add a little more yeast. Instead of rosemary I used jalapeño and sun dried tomatoes on mine. I also got about 16 slices out of this because I like smaller pieces. I’m going to slice some tomatoes and put on bread along with fresh mozzarella cheese and put under the broiler for a minute or two. You can do so much with this recipe! Thank you ever so much…Kathy Harlan

  2. Shinta Oetama says:

    I replaced a third of the almond flour with half whey isolate and half pea isolate, and it turned out great! It tasted like regular focaccia.

  3. Adriana says:

    Very nice mousse, but it definitely was not set after 30 minutes in the fridge. Added a tbsp of rum to chocolate mix and lightened it with 1/4 of the whipped cream before mixing the chocolate and whipped cream together.

  4. Syd says:

    This is my first comment after making so many of your recipes!! They are all amazing but this focaccia was over the top!! I cannot believe it is low-carb. We baked it in a quarter sheet pan and used them for open face meatball sandwiches! I would use this bread for sandwiches, easy pizza crust, etc. can’t wait to try your other bread recipes. Thank you, thank you!

  5. Georgia says:

    Oh my god! I just finished making this and it is a game changer for me! I smothered mine with about 1/4 cup melted butter, a little garlic from a tube and some oregano…I also added about a handful of mozzarella at the stage I had to put foil on it! It was seriously amazing! Turned out perfect! I found my new love!!!

    • Eunice Tan says:

      Just baked a batch. The texture was slightly harder and dryer than I liked (but I think it’s because I didn’t measure out properly). Taste was quite bland; I should totally try what you did!

  6. Michelle Susar says:

    I made this today. It came out grey. The bottom was golden and it was cooked as expected. Just not the nice white/brown from the video. It looked normal through rising – just baked weird.

    • Nat says:

      Mine came out the same color? I haven’t tasted it just yet. But I added some olives, I thought maybe that’s why the color changed. Is it a chemical reaction?

  7. Fay says:

    I’ve made this recipe and the sandwich bread recipe, but in both cases my dough isn’t rising enough 🙁 I proofed my yeast and it was nice and bubbly. I measure all ingredients with a digital scale. I just can’t figure out where I’m wrong.

  8. Terry says:

    How important is it to use apple cider vinegar? I have many other vinegars, balsamic, red wine, rice, white but no cider.

  9. Thurcia says:

    I for the life of me cannot get this batter to make a dough by hand! I’ve done it twice now and wasted expensive ingredients. I’m convinced it isn’t real! What could be going wrong? How long would I have to work the better by whisking to get it to dough? I keep adding almond flour to get it to the consistency I see in the videos, but that makes it so dry when baked. Ugh! So frustrating!

    • Paola van der Hulst says:

      These doughs need at least a hand mixer… but the consistency shouldn’t be so off. Are you weighing the ingredients? I mean, def real don’t know what to tell you 🤷‍♀️

      • Thurcia says:

        You’re definitely right about the hand mixer. I went out and got one since I was JONESING for focaccia on this keto diet! Apologies for the frustration. I assumed when the recipe said “Mix with a whisk or an electric mixer”, I could do it by hand (which is how I do all my baking including peaking egg whites because that’s how my grandmother taught me). Perhaps omit that part going forward so there isn’t confusion? The NEW final result was amazing. Thanks again.

  10. Mony says:

    I’m in love with your breads. they’re always a great success.

    Any idea what i can use in place of the egg whites? any idea what recipes to make to use the yolks. thanks

  11. Linda Burnette says:

    This was amazing, fragrant and legit focaccia texture! My sub was Pamela’s gf not xanthum not guar baking binder plus a bit of garlic powder. Used that instead of psyllium husks
    and xanthum gum. 2 Tb of that and 1 tsp flax meal!

  12. Maria Revell says:

    Loved by my whole family including the non-keto peeps. I’m finding little tricks for proofing the yeast and cooking in our particular oven that means it gets better and better each time! Over the moon to have found this amazing goldmine of fabulous keto recipes that actually work the way they say they will and taste amazing!

  13. Kristina Helene says:

    I LOVE the taste and overall texture of this bread but it came out also pretty gritty like I added some powdered sand. I did see that someone else also said this so I made sure to get very finely ground psyllium husks. I may have to try ground flax next to see if it gets rid of that grit. But again – over all it was awesome and your recipes are awesome! thanks x

  14. Spark says:

    Before going Keto, my hobby was baking artisan breads. This recipe was so satisfying to make after not making focaccia for years! The yeast smell is amazing and welcoming. I liked it best the next day made into “eggs in a basket”!

  15. Alla Churchill says:

    This message is for Lucia who asked why it felt like “sand” in her bread. It’s the psyllium husks. Try a different brand and grind it very fine. This should work.

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