Easy Keto Focaccia
User Reviews
5
Easy Keto Focaccia
Description
Easy Keto Focaccia uses a mixture of shredded mozzarella and cubed cream cheese heated until melted, then combined with almond flour, baking powder, and an egg to form a dough. This dough is worked quickly to maintain its pliability before shaping it into a baking dish and creating characteristic dimples. The focaccia is topped with rosemary, coarse salt, and olive oil before being baked until puffed and golden, forming a bread with a crisp exterior and tender interior.
The flavor profile features the herbal notes of rosemary and the saltiness sprinkled on top, balanced by the richness of the cheeses. Olive oil adds moisture and crispness to the crust. This bread serves well as a snack, side dish, or base for toppings and sandwiches.
For best results, use a quality olive oil spray and handle the dough swiftly before it cools and firms. The focaccia is most enjoyable freshly baked and warm, but leftovers can be frozen in bags or stored in an airtight container in the refrigerator for several days.
Ingredients
- olive oil spray form
Bread:
- 1½ cups mozzarella cheese 6 ounces, shredded part-skim
- 1 ounce cream cheese cubed
- 1½ cups almond flour 6 ounces, superfine
- 1 tablespoon baking powder gluten-free if needed
- 1 egg lightly beaten, large
Toppings:
- 1 tablespoon rosemary leaves
- ½ teaspoon salt coarse
Instructions
- Preheat the oven to 350°F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper with more oil.
- Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, and then microwave for 40 more seconds.
- Stir again, and add the almond flour, baking powder, and egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough before it cools and making sure it's completely uniform.
- Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough.
- Scatter the rosemary leaves on the bread, gently pressing them into the dough. Sprinkle the bread with coarse salt. Liberally spray the top of the bread with olive oil.
- Bake the focaccia until puffed and golden brown, 15-17 minutes.
- Cool the bread in the pan on a cooling rack for 15 minutes, then cut it into nine squares and serve.
Notes
- Select a good quality extra virgin olive oil spray to enhance flavor and crust texture when topping the focaccia.
- Work the dough quickly when kneading to ensure it remains warm and uniform before pressing it into the baking dish.
- Serve the focaccia soon after baking for the best texture and flavor; leftovers can be frozen or refrigerated for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 190kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 332mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
