Keto Olive & Herb Focaccia

Keto Olive & Herb Focaccia

Ingredients

• 4 large eggs
• 2 tbsp plain whole-milk yogurt ((50 g/ 1.8 oz - see note for paleo))
• 1/3 cup coconut flour ((50 g/ 1.8 oz - see note for paleo))
• 2 1/2 tbsp psyllium husks ((50 g/ 1.8 oz - see note for paleo))
• 1/2 tsp salt
• 1 tsp gluten-free baking powder
• 1/4 cup sliced kalamata olives ((50 g/ 1.8 oz - see note for paleo))
• 2 tbsp herbs ((50 g/ 1.8 oz - see note for paleo))
• 2 tbsp extra-virgin olive oil ((50 g/ 1.8 oz - see note for paleo))

Instructions

1. Preheat oven to 190 °C/ 375 °F and line a baking sheet with parchment paper.
2.  In a large bowl whisk together the eggs and yogurt.
3. Stir in the dry ingredients until a thick ball of dough forms.
4.  Transfer the dough to the baking sheet and form into a rectangle about 1/2-inch (2 cm) thick.
5.  Add the herbs, a pinch of salt, and the olive oil to a small pot and place over low heat just until the herbs become fragrant.
6.  Top the dough with the olives and drizzle the olive oil over the top.
7. Bake for 15 minutes then slice to serve.
8. Store at room temperature for up to 3 days.