Parmesan Cheese (2 Tbsp)
Fresh Parsley (1 Tbsp)
Fresh Rosemary (1/2 Tbsp)
Italian Seasoning (1/2 Tbsp)
Crushed Red Pepper Flakes (1/8 tsp)
Ground Black Pepper (1/8 tsp)
Salt (1/8 tsp)
in a small jar. Pour
Extra-Virgin Olive Oil (2/3 cup)
over the top and stir to mix well.
Preheat oven to 400 degrees F (200 degrees C). Position the rack to the middle of the oven.
Trace the bottom of a quarter sheet pan (roughly 9 inch x 13 inch) onto a piece of parchment paper and cut out.
Spoon 1 teaspoon of the olive oil from the dipping sauce (just the oil) directly onto the baking sheet and spread evenly across the surface. Place the parchment paper on the pan.
Low-Moisture Part-Skim Mozzarella Cheese (2 cups)
Cream Cheese (4 Tbsp)
Almond Flour (2 cups)
Salt (1/8 tsp)
Baking Powder (1 Tbsp)
Large Eggs (3)
1 tablespoon) into the bowl of a food processor in the order as listed.
Process the ingredients until they form a sticky dough.
Scrape the dough onto the baking sheet. With oiled fingers, pull pieces of dough to distribute evenly over the parchment paper (it will stick to your fingers).
Lightly oil a piece of waxed paper and lay it over the dough. Press very gently to spread the dough and form the rectangular focaccia. Dimple it with your fingertips by pressing them gently into the dough, leaving depressions.
Stir the dipping sauce and dribble a few spoonfuls over the top of the dough.
Place in the oven. Bake for 12-15 minutes or until the top is lightly browned.
Remove from the oven and let cool for 10 minutes before gently transferring from the pan to a cooling rack. Cut into 12 equal pieces and serve while still warm with dipping sauce.