How to make
Beat the eggs in a bowl. Add the salt and yogurt to the baking soda.
Pour the coconut flour in parts mixed with the fibers (husk) and stir with a wooden spoon, until a homogeneous dough is obtained. Put about a spoonful of dried rosemary and mix again.
Spread the dough into a flat layer in a small baking pan, which is about 9″ (24 cm) in diameter. Make indentations with your finger and stick the olives in them - they can be black or green (pitted or not, it doesn't matter). Place a few thin pieces of butter on the focaccia and sprinkle with the remaining rosemary and drizzle some olive oil.
Bake at 180°C in a preheated oven, until the appetizing low-carb focaccia with olives and rosemary aquires a pleasant golden color.
Note: Don't worry if there is a lot of butter, which will be visible on the surface after melting. The focaccia will absorb it and give a pleasant softness and flavor to Italian bread, along with the olive oil, olives and rosemary.
It is just wonderful!
