Keto & Gluten-Free Italian Focaccia

Name: Keto & Gluten-Free Italian Focaccia
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 slices
Ingredients: ⅓ ⅓ cup warm water; 1 1 tablespoon inulin; 1 1 envelope active dry yeast; 1 1 teaspoon lecithin powder; 2 2 tablespoons extra virgin olive oil; 1 1 cup almond flour; ½ ½ cup oat fiber; ½ ½ scoop unflavored whey protein powder; 1 1 teaspoon xanthan gum; 1 1 tablespoon whole psyllium husks; ½ ½ teaspoon salt; 3 3 large eggs; 1 1 cup shredded mozzarella; 6 6 cherry tomatoes; 2 2 tablespoons black olives; 1 1 tablespoon dried rosemary

User Reviews

5.0

24 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings
12 slices
Calories
163 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
Italian

Keto & Gluten-Free Italian Focaccia

Ava Acevedo

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This yeast risen keto focaccia has a perfect, real bread texture and golden crisp crust! This healthy focaccia recipe is fragrant with extra virgin olive oil and rosemary, and topped with olives, tomato and mozzarella.

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Ingredients

Servings

Focaccia bread

⅓ ⅓ cup warm water
1 1 tablespoon inulin or 2 teaspoons of honey or regular sugar (to feed yeast)
1 1 envelope active dry yeast (11 grams)
1 1 teaspoon lecithin powder
2 2 tablespoons extra virgin olive oil (plus more for drizzling)
1 1 cup almond flour
½ ½ cup oat fiber
½ ½ scoop unflavored whey protein powder
1 1 teaspoon xanthan gum
1 1 tablespoon whole psyllium husks
½ ½ teaspoon salt
3 3 large eggs

Tomato and mozzarella topping

1 1 cup shredded mozzarella
6 6 cherry tomatoes halved
2 2 tablespoons black olives or Kalamata, pitted and sliced
1 1 tablespoon dried rosemary or half a tablespoon if fresh

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Instructions

Keto Focaccia

Mix 1/3 cup warm water with 1 tablespoon inulin, honey or sugar in a medium bowl. Add 1 envelope active dry yeast, lightly stir and keep it covered in a warm place away from draft.
Mix 1 teaspoon lecithin powder with 2 tablespoons extra virgin olive oil until fully dissolved.
Mix the dry ingredients: 1 cup almond flour, 1/2 cup oat fiber, 1/2 scoop unflavored whey protein powder, 1 teaspoon xanthan gum, 1 tablespoon whole psyllium husks and 1/2 teaspoon salt. Break away flour clumps. If needed, use a sieve.
In the mixer bowl, using the whisk attachment, whisk 3 large eggs until frothy, then stir in the olive oil with lecithin mixture.
Add the bubbly yeast it to the frothy eggs and mix it for a few seconds.
Pour the dry ingredients mixture into the liquid one, and mix it in with a spatula. Switch the whisk attachment to the dough hook. Work the dough for about 10 minutes. The dough is sticky and needs occasional help of a spatula to stay in the center. If it is too wet and sticking too much to the sides of the bowl / not forming into a ball, sprinkle some more oat fiber to dry it out.
Put the dough inside a large bowl greased with a little olive oil and let it rest for about 40 minutes, covered, until it is nearly doubled in size.
Drizzle some extra virgin olive oil on a 13"x9" focaccia pan, and stretch the dough over it for the second rise. It will try to shrink back, be gentle.
Cover the pan with a tea towel and let it rest for another 30 minutes.
Pre-heat the oven to 200 °C - 392 °F
Poke holes in the focaccia, drizzle some olive oil (one to two tablespoons, for flavor) and add the chosen toppings.
When ready, put the keto focaccia in the oven middle rack and turn the temperature down to 180 °C (356 °F) and bake for about 30 minutes, until the crust is golden.

Cherry tomato and mozzarella topping

For 12 slices with a piece of tomato per slice, cut 6 cherry tomatoes in halves or 3 tomatoes in quarters. Scrape the inside of the tomatoes to remove the excess pulp and seeds.
Spread 1 cup shredded mozzarella in rows, leaving space between them, or make several small mounts of cheese across the surface of the focaccia.
Add the pieces of tomato on top of the cheese covered areas (to avoid moisture seeping into the focaccia bread). Spread 2 tablespoons black olives and sprinkle with 1 tablespoon dried rosemary.

Notes

Nutrition facts displayed at the end is for the focaccia with the suggested toppings. You can also make the plain focaccia bread or add different toppings (see post for more suggestions).
Nutrition facts for the plain focaccia bread: 1 slice (out of 12): Calories 127 Total Fat 9.2 grams Carbohydrates 6.7 grams Fiber 5.8 grams Protein 4.3 grams Net Carbohydrates 0.8 grams
If gluten-free, make sure the oat fiber is gluten-free certified. Although oats are naturally gluten-free, there may be cross-contamination from wheat crops or during processing, as some brands state in their packages.
The sugar or honey, if added instead of inulin, will be consumed by the yeast and not increase the amount of carbs in the recipe.