Preheat oven to 350 degrees F / 177 degrees C.
Combine 1½ cups almond flour, 1¼ cups flaxseed meal, 1½ tablespoons baking powder, and 1 teaspoon garlic salt in a large bowl. Stir well until all ingredients are thoroughly incorporated.
1½ cups almond flour, 1¼ cups flaxseed meal, 1½ tablespoons baking powder, 1 teaspoon garlic salt
Add ¼ cup olive oil and two eggs to dry mixture. Stir until fully combined, then add remaining eggs and 2 teaspoons black olives. The dough will be quite sticky, but this is normal.
¼ cup olive oil, 2 teaspoons black olives
Grease a 9 x 13-inch glass baking dish with more olive oil to prevent sticking.
Pour focaccia dough into prepared baking dish, distributing it evenly, and sprinkle 2 teaspoons dried rosemary on top.
2 teaspoons dried rosemary
Bake for 25 to 30 minutes or until golden brown.
Allow bread to cool for ten minutes before slicing and serving.