Soften the cream cheese by bringing to room temperature (or popping in the microwave for 15 seconds). Using an electric whisk/beater, add the eggs one by one to the soft cream cheese. Blend until smooth and lump free.
Add the garlic cloves, dried rosemary, coconut flour, almond flour and psyllium husk to the creaam cheese/egg mixture and fold gently until you get a smooth dough.
Fold in the cubed feta and chopped sundried tomato pieces.
Line a baking sheet/tray with baking parchment. Form the dough into an oval focaccia shape on the baking parchment and cut slices halfway through the dough as shown. This makes the dough cook evenly and forms the traditional focaccia bread shape.
Press the olives evenly into the dough.
Mix the melted butter and rosemary together. Brush over the top of the unbaked dough and olives before baking.
Bake at 180C/350F for 20 minutes, or until golden on top and cooked in the centre.