(focaccia with olives and tomatoes)


Prep time: 20 min

Cook time: 15 min

Difficulty: medium


SERVES: 16 pieces

SERVING SIZE: 4 pieces



100g mozzarella cheese

25g cream cheese

20g finely ground almonds

15g coconut flour

2 eggs (size M)

1 tbsp olive oil

½ tsp baking powder

8 black olives

5 sun-dried tomatoes

1 tsp olive oil

coarse ground sea salt

1 tsp dried rosemary



  1. Preheat the oven to 200°C.
  2. Cut the mozzarella into small pieces and mix it together with the cream cheese in a small food processor.
  3. Add eggs, ground almonds, coconut flour, baking powder, a spoon of oil and mix to get a smooth mixture.
  4. Cover a baking tray with parchment paper.
  5. Using a spoon transfer the batter to the parchment paper and form an oval shape. Cover it with cling foil to prevent sticking and flatten with your hands to make one-half cm thick dough. Lightly press with your fingers into the dough to shape holes and remove the foil.
  6. Cut the black olives into rings and sun-dried tomatoes into smaller pieces. Place olives and tomatoes on the dough and lightly push them into the dough. Sprinkle with coarse ground salt, rosemary and a teaspoon of olive oil.
  7. Bake for 15-18 minutes, or until golden brown. Cool on a rack and cut into 16 pieces.

NUTRITIONAL INFO (per serving): 

Kcal Net Carbs [g] Sugars [g] Fibre [g] Protein [g] Fat [g]
217.9 2.7 2.1 2.9 12.0 16.9


Hint: The dough will rise better if you place 5 ice cubes at the bottom of your oven.


This recipe is contained in the book EAT LIKE SUPERHUMAN, where you can find more low-carb recipe makeovers.