Low-Carb Focaccia

Ingredients

• 50 g sunflower seeds
• 50 g sesame seeds
• 200 g almond flour
• 30 g flaxseeds
• 5 eggs (medium size)
• 200 g grainy cream cheese
• 1 tbsp baking powder
• 1 tsp salt
• 4 tbsp olive oil
• 100 g pitted black olives
• 100 g tomatoes (fresh or dried)
• 2 tbsp Italian herbs

Instructions

1. 1.

   Blend sunflower seeds and sesame seeds in a blender until fine flour. Add almond flour and flaxseeds to the mixture.

2. 2.

   Beat the eggs with a hand mixer, then blend the grainy cream cheese into a smooth paste with an immersion blender. Combine this with baking powder, salt, and olive oil, and gently fold into the egg mixture.

3. 3.

   Add the wet batter to the dry mix and stir until a uniform low‑carb focaccia dough forms. Let rest in the bowl for about 5 minutes.

4. 4.

   Place the dough on parchment paper or into a loaf pan. Use your fingers to press the characteristic dimples into the surface, then bake at 180 °C (160 °C fan) for 15 minutes.

5. 5.

   Meanwhile, halve olives and tomatoes as desired; if using dried tomatoes, cut them into coarse pieces.

6. 6.

   Remove the focaccia from the oven, top with olives and tomatoes, press gently down, and sprinkle Italian herbs. Return to the oven for another 5–10 minutes until golden brown. Let cool before serving with a drizzle of olive oil and a pinch of salt.