In a small bowl, combine the warm water, active dry yeast, and inulin (or honey/sugar). Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a mixing bowl, combine the almond flour, whey protein powder, baking powder, and xanthan gum. Mix well to ensure there are no lumps.
In another bowl, whisk together the egg, egg whites, and olive oil. Once combined, add the frothy yeast mixture and stir until well mixed.
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to combine until a dough forms.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 30-45 minutes.
Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
Transfer the dough to the prepared baking sheet. Spread the dough into a rectangle or circle, about ½ inch thick. Create dimples all over the surface.
Sprinkle fresh rosemary over the top, then sprinkle sea salt flakes. Drizzle olive oil over the surface.
Place the baking sheet in the oven and bake for 20-25 minutes, until golden brown and firm to the touch.
Once baked, let the focaccia cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
