Nothing beats a warm crusty Focaccia as a side to a winter soup. Or perhaps part of an Antipasto platter. We have come up with a Low Carb Focaccia recipe, combining olive and rosemary with our Low Carb Bread Mix.



Cook Time: 40-50mins or until golden (test with skewer)

Portions: 9 squares or Cut into 4’s for Sandwich size.



  1. Preheat oven for 20min on 180 degrees and line square baking tin
  2. Put the bread mix in a large bowl
  3. In smaller bowl whisk together water, eggs and olive oil 
  4. Add the wet mix to the dry mix and combine well
  5. Pop the mix into a lined and sprayed square cake tin.
  6. Sprinkle with sliced olives and press them in a little.
  7. Sprinkle with herbs, stick the rosemary into the mix.
  8. Bake for 40-50 mins at 40mins, spray with oil and bake for another 10 for a super crunchy crust
  9. let it cool before slicing, overnight if possible.
  10. To reheat: Pop under the grill or in press toaster.

Serving suggestion:


  • You could mix olives or other flavours through the mix. These would make great sliders 😀
  • Toast it well under the grill for extra crunchiness.


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