30-Minute Keto Vegan Garlic and Rosemary Focaccia
This plant-based focaccia delivers all the aromatic appeal of traditional Italian bread without grains or dairy. Made with a blend of almond and coconut flours, it creates a satisfying texture that's crispy on the outside and tender within. Fresh rosemary and garlic infuse every bite with classic Mediterranean flavors, while nutritional yeast adds a subtle umami depth. The dough comes together quickly without kneading or rising time, making it perfect for weeknight dinners or entertaining. Serve warm alongside soups, salads, or as an appetizer with olive tapenade.
Ingredients
Instructions
- 1
Preheat oven and line a baking sheet with parchment paper
- 2
Whisk together almond flour, coconut flour, ground flaxseed, baking powder, xanthan gum, and salt in a large bowl
- 3
Add warm water and olive oil to dry ingredients and stir until sticky dough forms
- 4
Fold in minced garlic and chopped rosemary until evenly distributed
- 5
Transfer dough to lined baking sheet and spread with wet hands into even layer, shaping into rectangle or oval
- 6
Dimple top with fingertips and drizzle with additional olive oil
- 7
Bake until top is golden brown and edges are crispy
- 8
Cool on baking sheet before slicing
Tips
Keep hands wet when shaping the dough to prevent sticking and achieve an even thickness throughout.
Don't skip the dimpling step as it creates the classic focaccia texture and helps hold olive oil and seasonings.
Let the focaccia cool completely before storing to maintain the crispy exterior and prevent sogginess.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat in oven to restore crispness.
Can be made up to 2 days ahead. Store covered and reheat before serving.
Serve warm or at room temperature. Cut into squares or wedges for easy sharing.
Common Mistakes
Don't overbake or the edges will become too hard and bitter.
Avoid adding too much water as the dough should be sticky but manageable.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze this focaccia?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 5-8 minutes.
What if I don't have xanthan gum?
The texture will be more crumbly without it. Try adding an extra tablespoon of ground flaxseed mixed with 3 tablespoons water as a binding substitute.
Can I add other toppings?
Absolutely. Try sun-dried tomatoes, olives, or caramelized onions. Add them when you fold in the garlic and rosemary.