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Garlic and Rosemary Focaccia
Garlic and rosemary butter
2 oz. butter at room temperature
3 garlic cloves, finely chopped
½ tsp sea salt
½ tsp fresh rosemary, chopped
1½ cups shredded mozzarella cheese
2 tbsp. cream cheese
1 tsp white wine vinegar
¾ cup almond flour
½ tsp salt
½ tsp garlic powder
Set the oven to preheat at 400°F or 200°C.
Heat a small pan on a burner on medium heat to melt the mozzarella together with cream cheese. You can also do this in a microwave. Make sure to occasionally stir the mixture.
To the pan, add white wine vinegar, egg, almond flour, salt, and garlic powder. Mix them well.
On a baking dish lined with parchment paper, take the dough and shape it into a round crust of 8 inches or 20 cm in diameter.
Prick the crust with a fork, place it in the oven to bake for about 12 minutes. Wait for the bread to turn golden brown. Once cooked, let the bread cool for a little while.
For the spread, take butter, garlic, salt, and rosemary in a bowl and mix them. Spread the garlic and rosemary butter on top of the bread and give it 10 minutes in the oven.
Cut the bread into smaller 8 to 10 pieces and serve when lukewarm.
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