Almond flour, coconut flour, and unflavored protein powder form the base of this rosemary focaccia-style bread. Water is added as a range, just until the dough becomes sticky enough to spread. The recipe makes 12 servings.
Timing: 10 minutes prep, 25 minutes cooking, 35 minutes total.
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder, or egg-white protein for a dairy-free option
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup extra-virgin olive oil
- 2 large eggs
- 2 large egg whites
- 1/4–1/2 cup water
- Coarse sea salt and fresh rosemary leaves, for sprinkling
Shape and bake
- Preheat the oven to 325°F. Line a baking sheet with parchment and grease the paper.
- Whisk both flours with the protein powder, chopped rosemary, baking powder, salt, and garlic powder.
- Add the olive oil, eggs, and egg whites. Mix well, then add only enough water to form a sticky dough.
- With wet hands, spread the dough into a 9-by-12-inch rectangle. Dimple the surface and sprinkle with coarse salt and rosemary leaves.
- Bake for 20–25 minutes, until golden at the edges, firm, and 160°F (71°C) in the center.
- Cool for 10 minutes before slicing.
