Keto & Gluten-Free Italian Focaccia
User Reviews
5
Keto & Gluten-Free Italian Focaccia
Description
The Keto & Gluten-Free Italian Focaccia replaces wheat flour with almond flour and oat fiber combined with unflavored whey protein powder to create a low-carb dough. The use of yeast activated with inulin or honey encourages the dough to rise and develop a traditional focaccia texture. Xanthan gum and psyllium husks improve the dough's elasticity and structure. Mixing the wet ingredients, including egg and olive oil, with the bubbly yeast, then blending in the dry ingredients, forms a sticky dough that benefits from a dough hook for thorough kneading.
After preparing the dough, it is topped with shredded mozzarella, halved cherry tomatoes, sliced black olives, and rosemary, adding savory and aromatic notes. The focaccia is baked to develop a golden crust that complements the softness inside. The finished bread balances keto-friendly ingredients with the classic Italian focaccia experience.
This focaccia is ideal for those on a ketogenic or gluten-free diet seeking a bread option that includes familiar Italian toppings. It can be served as an appetizer, side, or snack, pairing well with soups or salads. Variations in toppings allow for customization according to preference.
When selecting oat fiber, ensure it is certified gluten-free to avoid cross-contamination. Substituting the inulin with sugar or honey will feed the yeast similarly without increasing net carbohydrates significantly, as the yeast consumes these sugars during fermentation.
Ingredients
Focaccia bread
- ⅓ cup water warm
- 1 tablespoon inulin or 2 teaspoons of honey or regular sugar (to feed yeast)
- 1 envelope active dry yeast (11 grams)
- 1 teaspoon lecithin powder
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 cup almond flour
- ½ cup oat fiber
- ½ coop whey protein powder unflavored
- 1 teaspoon xanthan gum
- 1 tablespoon psyllium husks whole
- ½ teaspoon salt
- 3 egg large
Tomato and mozzarella topping
- 1 cup mozzarella cheese shredded
- 6 cherry tomato halved
- 2 tablespoons black olives or Kalamata, pitted and sliced
- 1 tablespoon rosemary or half a tablespoon if fresh, dried
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 varies if toppings are altered; the provided nutrition facts apply to the focaccia with suggested toppings.
- Using certified gluten-free oat fiber is important for gluten-free compliance.
- Sugar or honey can replace inulin for feeding the yeast without raising net carbs noticeably, as yeast consumes these sugars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 163kcal | 8% |
| Carbohydrates | 7.4g | 2% |
| Protein | 6.8g | 14% |
| Fat | 11.8g | 18% |
| Fiber | 6.1g | 24% |
| Net Carbohydrates | 1.3g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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