Instructions

1. Line two 8″ round pans with unbleached parchment paper. Break rosemary sprigs into small clusters, removing the woody stems.
2. Add the yeast and 2 tsp. optional sweetener (maple syrup or honey) to a large bowl. Heat water to 105 F – 110 F and pour over yeast. Cover with a kitchen towel to bloom for 7 minutes.
3. Meanwhile, mix the almond flour, flaxseed powder, psyllium husk powder, baking powder, sea salt, garlic powder and gelatin in a small bowl.
4. In another bowl, whisk the eggs, vinegar, sour cream and 1/4 cup olive oil.
5. Add the wet ingredients into the yeast mixture. Using a hand held mixer, beat to combine.
6. Pour in the dry ingredients and beat on medium speed to fully combine.
7. Scrape batter into prepared pans. Wet your hands and smooth the batter. Use your fingers to make indentations in the batter. Put the rosemary sprigs in some of the holes. Drizzle with remaining olive oil.
8. Cover with a kitchen towel and place in a draft-free area to rise for 50 minutes. Your bread will rise roughly 1 inch.
9. While your bread is rising, preheat oven to 350 F. Sprinkle risen focaccia with flaky sea salt and transfer to the oven. Bake 25-30 minutes.
10. Let focaccia cool in the pan, then transfer to a wire rack.

Nutrition & Macronutrient Ratio