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Low Carb Almond Flour Focaccia and Olive Oil Dipping Sauce

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Experience the best low carb focaccia made with almond flour. The nooks and crannies hold onto delicious olive oil dipping sauce like little spoons, delivering the perfect bite! Serve it as an appetizer for your next intimate gathering.

Action shot: dipping a piece of low carb focaccia into olive oil dipping sauce with more pieces of focacccia to the left on a cutting board and a bottle of Carapelli Organic Extra Virgin OlIve Oil behind and a low carb charcuterie board in the background.

[This post has been sponsored by Carapelli®. All thoughts and opinions are my own.]

Herbed Almond Flour Focaccia With Olive Oil Dipping Sauce

Have you ever been to Whole Foods Market? I love that store. The closest one to me is over an hour away in fabulous La Jolla, but we don’t mind the trip. We make a day of it browsing upscale boutiques and galleries, dining alfresco, and visiting the seals at Children’s Cove. It makes for a fun and relaxing day.

We don’t make it to Whole Foods often, but the sheer variety of fresh high quality products they carry is second to none. It’s where I go to purchase specialty items for an intimate gathering with friends or a nice piece of sustainably caught fish. And who am I kidding, the store is gorgeous! I enjoy walking around and looking at the sheer volume and variety of goods.

As a person who watches her carb intake, walking past the artisan breads section at Whole Foods is particularly difficult! Luckily, I enjoy making my own breads at home from natural wholesome low carb ingredients like almond flour, which I use in this delicious herbed focaccia recipe.

Close up view of low carb focaccia made with almond flour on a cutting board with the closest pieces stacked.

Good quality olive oil makes great tasting focaccia, so I was thrilled to find Carapelli® Extra Virgin Olive Oil at Whole Foods in the cooking aisle. The striking bottle drew me in, but I really love that it’s organic and non-GMO. I grabbed their Unfiltered Extra Virgin Olive Oil, too.

Onto the recipes for this delicious low carb almond flour focaccia and dipping sauce…

We’ve all been to nice Italian restaurants and enjoyed eating focaccia with an olive oil dipping sauce. I love how the nooks and crannies in the bread hold onto the olive oil and spices like tiny spoons, delivering the perfect bite! My almond flour focaccia has the same nooks and crannies and this dipping sauce rivals any restaurant style olive oil dipping sauce.

Carapelli Extra Virgin Olive Oil displayed with olives, fresh vegetables, and nuts with a Whole Foods shopping bag behind.

It’s near impossible to replicate the stretch and texture gluten gives traditional bread doughs, but this recipe comes pretty close. Not only is it as delicious as a traditional focaccia recipe, I’d argue it’s healthier, too. It’s the perfect low carb bread for those of us looking for gluten-free alternatives. You’ll be proud to serve this recipe to family and friends as a pre-dinner appetizer, at a wine party, or even an olive oil tasting (more on that later).

The recipe is simple and only requires 6 ingredients; Mozzarella cheese, cream cheese, eggs, leavening, salt, and almond flour.

Top-down view of almond flour and eggs in a food processor.

The ingredients are combined in a food processor to make a dough.

Top-down view of almond flour focaccia dough in a food processor.

Then the focaccia dough is spread onto a parchment lined pan. Don’t forget to dimple the dough. Spoon just a little olive oil dipping sauce over the top - it doesn’t need much.

Low carb almond focaccia dough topped with olive oil dipping sauce in a sheet pan before baking.

Bake, cool, cut and enjoy!

Almond flour focaccia topped with herbs in a sheet pan.

The bread is soft in texture with lots of little holes.

I divided my focaccia into fourths from top-to-bottom and into thirds across lengthwise, yielding 12 pieces. Cutting each piece into three, results in the perfect size for dipping into the olive oil sauce.

Top-down view of cut pieces of herbed almond flour focaccia on a cutting board.

The herbed almond flour focaccia with olive oil dipping sauce was the highpoint for our small low carb soiree. I placed a variety of specialty meats, cheeses, and olives on a medium-sized cutting board, filling in with almonds. Half of the focaccia pieces were sliced horizontally for open-faced-sandwiches. The other half were sliced into thirds to make rectangular pieces perfect for dipping into the flavorful olive oil.

Serve the split focaccia with a beautiful sandwich-spread for the sandwiches along with a nice vegetable tray with selected low carb vegetables and a low carb dip. Or, the dipping sauce can be drizzled over the bread in lieu of a spread. The focaccia and dipping sauce, a charcuterie board, and a vegetable tray made for the perfect afternoon lunch.

P.S. The olive oil dipping sauce also makes a great sauce for grilled vegetables or a marinade for bocconcine (small balls of fresh mozzarella). Also, try it drizzled over caprese salad!

Action shot: Pouring Carapelli Organic Extra Virgin Olive Oil into a dish of olive oil dipping sauce with pieces of low carb focacccia made with almond flour to the left on a cutting board and a low carb charcuterie board in the background.

JUST FOR FUN: I live in a grape producing area of California. Wine tasting with friends is a popular pastime, but so is olive oil tasting. Yes, olive oil tasting. Like grapes, olive varieties have their own distinct flavors and are blended to bring out certain flavor characteristics. You can host your own olive oil tasting party at home and it’s lower in carbs than a wine tasting! Make sure to serve this bread and select good quality organic extra virgin olive oil like Carapelli®.

Visit Carapelliusa.com for more great ideas and recipes using their organic extra virgin olive oils.

Low Carb Focaccia with Almond Flour is 3 Net Carbs Per Serving

5 from 10 votes
Low Carb Almond Flour Focaccia and Olive Oil Dipping Sauce
Print
Low Carb Almond Flour Focaccia With Olive Oil Dipping Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This simple almond focaccia is perfect for small gatherings. The nooks and crannies hold onto a delicious olive oil dipping sauce like little spoons, delivering the perfect bite!

Servings: 12
Calories: 287 kcal
Ingredients
Herbed Almond Flour Focaccia
  • 2 cups part-skim shredded mozzarella cheese
  • 2 ouces cream cheese
  • 2 cups super-fine almond flour
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 3 large eggs
  • 1-2 tbsp olive oil dipping sauce (below)
Olive Oil Dipping Sauce
  • 2/3 cup Carapelli® Organic Extra Virgin Olive Oil
  • 2 tbsp grated Parmesan Cheese
  • 1 tbsp fresh minced parsely
  • 2 tsp fresh minced rosemary
  • 1 1/2 tsp dried Italian Seasoning
  • 1/4 tsp red pepper flakes
  • 1/8 tsp salt
  • 1/8 tsp pepper
Instructions
Preparation:

  1. Preheat oven to 400 degrees and position rack to middle of oven. Trace the bottom of a quarter sheet pan (roughly 9" x 13") onto a piece of parchment paper and cut out. Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) into the baking sheet and spread the oil on the entire inside surface. Place the parchment in the bottom of the pan.

Method:

  1. Put the ingredients for the focaccia into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.

  2. Scrape the dough into the baking sheet. With oiled fingers pull pieces of dough to distribute evenly in the pan (it will stick to your fingers). Don't worry about having small bare spots. Lightly oil a piece of waxed paper and lay it over the dough. Press very gently to spread the dough. Dimple it with your fingertips by pressing them gently into the dough, leaving depressions. Stir the dipping sauce and dribble a few spoons over the top of the dough.

Bake:

  1. Place into oven. Put 5-6 ice cubes into the bottom of the oven - the released steam helps the bread rise. Bake for 12-18 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before gently removing from the pan to a cooling rack to cool. Cut into 12 pieces (read post to see how I cut mine).

Olive Oil Dipping Sauce:

  1. Combine all of the ingredients for the dipping sauce in a small jar. Pour the Carapelli® Extra Virgin Olive Oil over the top and stir. Let sit overnight on the counter for best flavor. Use within a week. See post for ideas on other uses.

Recipe Notes

NOTE: Nutritional info is for 1 piece (1/12 th) of the almond flour focaccia and assuming 2 teaspoons of the olive oil dipping sauce.

Nutrition Facts
Low Carb Almond Flour Focaccia With Olive Oil Dipping Sauce
Amount Per Serving
Calories 287 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

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Serve this great low carb almond flour focaccia and olive oil dipping sauce as appetizers at your next party! #sponsored
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  1. Hi there, THANK YOU for this recipe!! I’ve made it twice now and everyone in my family loves it. I add a touch of spices to the dough and when I warmed up a leftover piece and it tasted just like garlic bread-would be perfect with low carb spaghetti over zoodles!
    Yesterday when I was making it, my mom emailed the recipe to an aunt in California and one in Colorado and we all made it last night-so fun, and they loved it!
    Thanks for helping make low carb delicious.
    Sharayah

    Reply

    • What a great story Sharayah! Lol. I’m glad you all enjoyed it. I love the idea you had to add spices to make it taste like garlic bread. Thanks for sharing and for leaving such a nice comment. Have a wonderful weekend. -Kim

      Reply

  2. Hi again, Kim, I just wanted to send you an update. I made your focaccia for my son and daughter-in-law, and another friend, who came to dinner, and they all raved about it. My son and daughter-in-law gave up carbs about five years ago, and the one thing they said they missed is Bread. My son said he would never have guessed that this was not a regular focaccia. In fact, he thought it was better!!! So thank you, thank you, thank you for continuing to develop truly outstanding low-carb recipes.

    Reply

    • Hi Carole! I’m so happy that your son, his wife and a friend all enjoyed the focaccia. It makes such a nice appetizer. And thank you for taking the time to let me know how you liked the recipe. I always appreciate your feedback. Have a wonderful week. -Kim

      Reply

  3. I don’t mean to be a bother, Kim, but do you mean to wrap the focaccia bread in foil when I put it in the oven to reheat it so it won’t get dried out? Or do you mean when I’m storing it in the refrigerator I should wrap it up in foil? Sorry for the confusion.

    Reply

  4. Hey Kim, I forgot to ask you some questions: 1)how many days will this bread stay fresh? 2) What is the best way to store it? And 3) can it be frozen? Thanks again for an absolutely incredible recipe! Carole

    Reply

    • Oh, yes. I think I should add this info to the post. It will freeze, just defrost in the refrigerator overnight. We kept it in a bag in the fridge for a week. It will soften in the fridge, but it can be crisped up in a pan or gently reheated in the oven at 350 for a few minutes. I would probably wrap it in foil so it didn’t dry out. -Kim

      Reply

  5. Hi Kim, I just made some of your focaccia bread, and didn’t make any adjustments for the high-altitude, and it came out perfectly. It is an amazing bread! I’ve never been a bread lover, even before I switched to low-carb seven years ago. But my husband misses bread, and we both found this to really taste amazing. (He just snitched another piece!) Thank you so much for another outstanding recipe.

    Reply

    • Hi Carole. Thank you so much. I’m glad the bread worked with the high altitude and that you and your husband enjoyed the recipe. Thanks for letting me know that it worked. I know I can always count on you for honest opinions and good information. Have a wonderful week. -Kim

      Reply

  6. An olive oil tasting sounds great! I wouldn’t mind wine either, but I think olive oil with focaccia is more of my thing. 🙂 So lucky to have access to such nice things in your area. I usually have to order my “better olive oil” online and it comes directly from Italy or Greece, but it is a costly matter. You can definitely taste the difference though, so I usually treasure it for special treats.

    Reply

    • Yes, Adina, I am lucky in that I have access to great products where I am. There is nothing like a good olive to provide that finishing touch. Have a great week. -Kim

      Reply

  7. Kim, this looks AMAZING. I can’t wait to try it! At one of the bakeries I used to work at, we were famous for our focaccia. This looks the same!

    Reply

    • Thanks, Tara. That is high praise! I love making yeast breads, but haven’t made them in many years. This focaccia was surprisingly good for a low carb option. Thanks for leaving such a nice comment. Have a great week. -Kim

      Reply

  8. Hello Kim,
    In the firs foto you said 9 ingredients, and you mentioned leavening, but in the list of ingredients it´s not listed. Am I missing something?
    Thnak you!

    Reply

    • Hi Karla. I see the leavening written at 1 tbsp baking powder. Do you not see it? Let me know if you don’t see it for some reason. Enjoy the recipe. -Kim

      Reply

  10. I cut this recipe in half and made it in a skillet and it turned out amazing!!! This will be a recipe we use often at our house!!! Thank you so much!

    Reply

    • Thanks Amanda. I saw your lovely photo on Instagram and am crazy about you making it in a skillet! I will definitely try that next time. Thanks for taking the time to come to the blog to comment and leave a rating. Have a wonderful week! -Kim

      Reply

    • Thank you, Pat. I bought the bowls so long ago, almost 15 years ago. You might be able to look on amazon or do a google search for something similar. Have a great day. -Kim

      Reply

  13. Exceptional! Hubby and I are new to ketogenic dieting and really miss bread. This is so tasty and deeply satisfying. Will make this often!

    Reply

    • I’m so pleased you and your husband are happy with the recipe, Claudia. Thank you so much for taking the time to comment to let me know. Have a wonderful week! -Kim

      Reply

      • Hi Kim, Would you mind putting the “9×13” into the recipe? I, too, wondered what size pan to use, “small” being somewhat subjective, and came here to the comments to see whether anyone had already asked for clarification. Thank you!

        Reply

  15. Hi Kim,
    This looks amazing! This is something my Italian husband will enjoy. He’s a mad olive oil fiend! It’s rubbed off onto the whole family so I can’t wait to make this. Yum.

    Reply

    • Oh, great! I’m so glad you like it. Thanks for taking the time to let me know. Enjoy the recipe and the rest of your weekend. -Kim

      Reply

    • You probably did, my kids are super distracting today, lol. I have one on the cusp of becoming a teen and one who likes to antagonize the other and watch the chaos! Lol. I’m losing my mom bad today. Hahaha. If I wasn’t clear, let me know. -Kim

      Reply

  18. This looks fantastic! I’m excited about making it but I don’t have a food processor. What else can I use? I have an immersion blender and a Nutri Bullet. Will either of them work? Thank you for all your awesome posts!

    Reply

    • I don’t know Connie. Can you chop up the cheese in your magic bullet and then blend all of the ingredients with a hand mixer? The dough is very sticky, but I think it would work. Then pick off pieces and drop into the pan to distribute evenly before flattening out a bit with a piece of waxed paper. Don’t push down too hard, just smooth and gently spread it. Let me know how it works with the hand mixer. -Kim

      Reply

  20. This looks amazing! Right now I’m in Colorado and I was wondering how I should adjust the baking and temperature to take into consideration high-altitude baking. Do you have any suggestions? Thanks, Carol e

    Reply

    • Hi, Jovina. So glad you like the sound of the recipe. Isn’t it great that some of these alternate flours, like nut flours can now be found in the grocery store! I hope you have a great weekend. -Kim

      Reply

        • Hi Jovina. I’ll get the numbers for the bread for you when I get on my computer later today. You could try using a 9×13 inch pan metal would be great, but you could try glass if that’s all you have. My jelly roll pan is approximately 13×10 on its putter rim. I hope this helps.

          Reply

    • Thanks, Melyna! Yes, low carb bread is elusive, but we really liked this – especially with the dipping sauce. We made egg sandwiches the next day and they were amazing. Thanks for taking the time to leave a comment. Enjoy your weekend and the recipe. -Kim

      Reply
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