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Light & Fluffy Almond Flour Focaccia

Light & Fluffy Almond Flour Focaccia That's Gluten-Free Goodness

This Light & Fluffy Almond Flour Focaccia offers gluten-free goodness with a pillowy texture, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Almond Flour The main dry ingredient providing a nutty flavor and gluten-free structure.
  • 1 tbsp Baking Powder This leavening agent ensures the bread rises and stays light and fluffy.
  • 1 tsp Xanthan Gum A critical thickener and binder in gluten-free baking; no substitute recommended.
  • 1 tsp Salt Enhances the overall flavor of the focaccia.
  • 1 tsp Pepper Adds a hint of heat to balance the flavors.
For the Wet Ingredients
  • 3 large Egg Whites Beaten to stiff peaks for lift and structure in the focaccia.
  • 1 cup Whole Milk or Almond Milk Use for a smooth batter; almond milk is a dairy-free option.
  • 1/4 cup Olive Oil Adds moisture and richness; choose a good quality to prevent bitterness.
For Flavoring
  • 2 tbsp Fresh Rosemary Infuses an aromatic flavor; can be substituted with oregano if needed.

Equipment

  • 9 x 13-inch glass baking pan
  • Mixing Bowls
  • electric mixer
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Line your baking pan with parchment paper and lightly spray it with olive oil.
  3. In a bowl, whisk together the olive oil, fresh rosemary, salt, and pepper until well combined.
  4. In another bowl, blend almond flour, baking powder, xanthan gum, and salt.
  5. Beat the egg whites until they reach stiff peaks, about 3-5 minutes.
  6. Gently fold the milk into the dry mixture until a smooth batter forms.
  7. Fold in the beaten egg whites into the batter.
  8. Pour the dough into the prepared pan, spreading it evenly.
  9. Create dimples in the dough and drizzle olive oil over the top.
  10. Bake for 15-20 minutes until the top is golden brown.
  11. Allow the focaccia to cool in the pan for about 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 8gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 220mgPotassium: 150mgFiber: 2gSugar: 1gCalcium: 30mgIron: 1mg

Notes

Store focaccia at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze slices wrapped in plastic wrap and foil for up to 3 months. Reheat in a toaster oven for best results.

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