Preheat your oven to 375°F (190°C). Line an 8x12 inch baking pan with baking paper to prevent sticking and ensure easy removal of the baked dough.

In a large mixing bowl, combine the plain Greek yogurt with the softened unsalted butter and half of the olive oil (1/2 oz). Use an electric mixer set to high speed to whisk the mixture until it's smooth and well blended.

With the mixer running, add the eggs one at a time to the bowl, making sure each egg is fully incorporated before adding the next. This will help create a smooth and airy dough.

Fold the almond flour, baking soda, xanthan gum, and garlic powder into the wet mixture. Gently knead everything together until a cohesive and pliable dough forms. Take care not to overwork the dough—I like to stop mixing as soon as all the ingredients are just combined.

Transfer the prepared dough onto the lined baking tray. Flatten it evenly with your hands to fit the pan. Sprinkle the surface with flaky salt and dried rosemary, then drizzle the remaining olive oil (1/2 oz) over the top for extra flavor and moisture.

Bake in the preheated oven for 20-25 minutes or until the top turns lightly golden and the dough is set. Let it cool slightly, then cut into pieces and serve hot or cold. For a satisfying crunch, I sometimes pop it under the broiler for an extra minute just before serving.