Focaccia is a classic Italian bread. It is usually topped with olives or sun-dried tomatoes, spicy herbs and olive oil, and is often the basis for pizza. Not making a keto version of this sumptuous bread would be inexcusable)
Before you get indignant about the presence of honey in the recipe and yell “sugar!”, remember that the yeast will feed on that sugar to release carbon dioxide, so it will have no effect on the amount of carbs. And yes, this is a scientific fact)
Cooking Time 45 min.
Portion quantity 9
Ingredients :
Dry yeast 2 tsp.
Honey 2 tsp.
Warm water 80 ml
Almond flour 144g
Psyllium 28g
Gum xanthan or flax meal 1.5 teaspoons
Baking powder and a half tsp.
Salt and a half teaspoon
Egg 1 egg
Protein 2 pcs.
Olive oil 15 ml
Apple cider vinegar 2 tsp.
Fresh rosemary to taste
Step 1
Put the yeast and honey in a bowl, heat the water to 50-60°C and pour over the yeast. Cover the bowl with a towel and leave for 7 minutes. The mixture should be bubbly.
While the yeast is thawing, mix the flour, psyllium, gum, baking powder and salt
Step 2
Once the yeast is ready, add the egg, whites, olive oil and vinegar to it. Mix with a whisk for a couple of minutes. Add the flour mixture in two batches, mixing thoroughly. Eventually, the dough will become very thick and stick into a ball
Step 3
Line a 22-cm mold with parchment and grease with olive oil. Moisten with a spatula and flatten the dough into the mold. Make indentations in the dough. Fill some of the indentations with rosemary sprigs, and in others add a drop of olive oil and a little sea salt. Cover with a towel and leave to rise in a warm place for 40-50 minutes.
Step 4
Preheat the oven to 180°C. Cover the mold with foil and bake for 10 minutes, then remove the foil and bake for another 15-20 minutes. After baking, allow the focaccia to cool completely, as the bread will still be “cooking” to the desired texture
Bon appetit!
Energy content per serving
Calories from fat 81
Calories: 125
Fats: 9 g
Carbohydrates: 6 g
Fiber: 3 g
Digestible carbohydrates: 3 g
Protein: 4 g
