Low carb focaccia bread can easily be made as a garlic bread too. Ensure before baking you have shaped the focaccia to be flat and cut little slices half way through the dough. This helps it cook evenly throughout.
Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
Add the eggs and mix. The mixture will be a very firm 'play-dough' like consistency so don't work it too hard at this point.
Add the cup of boiling water and mix until thoroughly combined.
Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
Bake at 180C for 25-30 minutes. It is cooked when the centre is no longer 'spongy'.
Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
* To ensure you avoid any 'eggy' taste, add plenty of flavours such as rosemary, garlic, salt etc. * Psyllium husk 100% fibre and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.