Ingredients
2 cups almond flour (super fine)
1/4 cup ground psyllium husk powder (this gives structure and chewiness)
1 tbsp baking powder
1 tsp salt
2 tsp apple cider vinegar (helps rise and structure)
4 large eggs (room temperature)
1 cup boiling water
1/3 cup shredded mozzarella cheese (optional, for elasticity)
1 tbsp olive oil (plus more for brushing)
For topping:
1 tsp dried rosemary (or fresh, chopped)
Flaky salt, to taste
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, and salt.
Add wet ingredients: Stir in eggs, vinegar, and olive oil.
Activate with hot water: Pour in the boiling water while mixing. The dough will puff up and become thick. Let it rest 2–3 minutes to firm up.
Shape the loaf: Form into an oval loaf (like in your picture). Place on the parchment.
Top it: Brush with olive oil, then sprinkle rosemary and a little flaky salt. Score lightly with a sharp knife for that artisan look.
Bake: 50–60 minutes until golden brown and firm. The crust should be crisp, and it should sound hollow when tapped underneath.
Cool completely before slicing (this helps it firm up inside)
