Step 1

Proof your yeast by adding it to the warm water (40C/105F) together with the inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.

Step 2

Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, baking powder, xanthan gum and set aside.

Step 3

Beat the egg and the two additional egg whites in a food processor or in a bowl with an electric mixer until frothy, about 2 minutes.

Step 4

Add the olive oil, water/yeast mix and the flour mix to the eggs and continue mixing until well-combined. A sticky dough will form.

Step 5

Line a 25 x 15 cm casserole dish with parchment paper. Dip a spatula in water to prevent sticking and spread the dough evenly. Make indentations in the dough with your fingers and spread fresh rosemary and sea salt over the dough.

Step 6

Cover with a tea towel and rest in a warm place (on a radiator, for example, or in the oven on the lowest setting) for 45 minutes to 1 hour until the dough has fluffed up and increased in size noticeably.

Step 7

Preheat the oven to 180 Celsius / 350 Fahrenheit and bake for 25 minutes. After 10 minutes place an aluminium foil lightly on top of the dish to avoid excessive browning.

Step 8

Allow to cool before slicing as the texture will improve. Toast if you wish, and enjoy with a drizzle of olive oil.