Gluten free Low Carb Focaccia and Olive Oil Dipping Sauce

Gluten Free Low Carb Focaccia With Olive Oil Dipping Sauce

This simple gluten free low carb 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!
Course Appetizer, Side Dish
Cuisine Italian
Keyword breads, olive oil
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 287kcal


Herbed Almond Flour Focaccia

  • 2 cups part-skim shredded mozzarella cheese
  • 2 ouces cream cheese
  • 2 cups 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 CarapelliĀ® 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



  • 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.


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


  • 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:

  • Combine all of the ingredients for the dipping sauce in a small jar. Pour the CarapelliĀ® 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.


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
Gluten Free Low Carb Focaccia With Olive Oil Dipping Sauce
Amount Per Serving
Calories 287 Calories from Fat 234
% Daily Value*
Fat 26g40%
Carbohydrates 4g1%
Fiber 1g4%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 287kcal | Carbohydrates: 4g | Protein: 11g | Fat: 26g | Fiber: 1g