Become a Coach
Back to overview
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.
This is a recipe by
View all my recipes
No items found.
Did you try these already?
Cucumber Canapes with Caviar
Fish balls with Sauerkraut
“Lazy” fish patties
On the go
Back to top