Keto Focaccia Bread
Servings: 16 slices (or more if sliced thin for sandwiches!)
Calories: 176kcal
Ingredients
- 3/4 cup warm water 180ml (+ an extra 1-2 tbsp if needed)
- 3/4 cup vital wheat gluten 96g
- 2 1/4 cups almond flour 252g
- 1/3 cup coconut flour 37g + extra for flouring the surface
- 2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
- 1 1/2 tbsp yeast 14g
- 1 1/2 tbsp baking powder 10g
- 2 tsp sugar for the yeast to work! Do not leave out!
- 1/2 tbsp salt
- 1 tsp xanthan gum
- 1/4 cup room temperature sour cream 60g
- 3 tbsp olive oil 45g
- 1/2 tbsp apple cider vinegar
- 2 tbsp olive oil separate from the other olive oil
- dried or fresh Rosemary
- flaky salt
Instructions
- In a large bowl, add the dry ingredients up to and including; vital wheat gluten, almond flour, coconut flour, powdered monkfruit/erythritol sweetener, yeast, baking powder, sugar, salt and xanthan gum. Whisk to combine.
- In a stand mixer with the dough hook attachment, add the water and and sprinkle the top with the yeast and sugar. Give it a quick slow blend then let this mixture sit for ~3-4min or until frothy and foamy.
- Add the sour cream, 3 tablespoons of olive oil and apple cider vinegar to the yeast mixture along with ~1/3 of the flour mixture and turn the stand mixer to low. Once the flour is somewhat blended, add another third and another until all of the flour is incorporated.
- Turn your stand mixer up to medium speed and continue to knead it until for another 5-6min. (SEE TIPS ABOVE FOR KNEADING BY HAND AND/OR WITHOUT A STAND MIXER).
- Add a touch of extra water to the dough if it seems too dry and knead once more.
- I then like to dump the dough out onto a very well greased and coconut-floured surface (I use parchment paper) and knead it for another 1-2min. The extra coconut flour can help if the dough is a bit hard to work with at first (though this step is optional).
- Next, form the dough into a ball and place it into a very well greased bowl and cover it with saran wrap.
- Let the dough rise in a warm place for ~1 hour - 1 hour and 30min (I place mine near our gas fire place that's been recently turned off but if your house is relatively warm, you can simply let it rise on the counter). This dough doesn't rise as much as other recipes do don't be concerned if it's not completely doubled in size!
- After the dough has finished rising, remove it from the bowl and again place it on a very well greased and floured piece of parchment paper. Roll it out to about 1 - 1.5 inches in thickness using a rolling pin (I top the dough with another piece of greased parchment paper to prevent sticking as I do this) and flatten the sides to make a rectangle. Drag the parchment paper with the dough onto a baking sheet.
- Cover the dough with saran wrap and let it rise again for another ~30min. During this time you can also pre-heat your oven to 375*F.
- After 30min, use your fingers to make indents throughout the top of the bread. Then brush the bread with the two tablespoons of olive oil and sprinkle with rosemary and flaky salt.
- Bake the bread for 24-30min or until golden brown on top. Let it cool FULLY before slicing and serving. Enjoy your Keto Focaccia Bread!
Notes
Ingredients Links
- Almond Flour
- Vital Wheat Gluten
- Coconut Flour
- Xanthan Gum
- Active Dry Instant Yeast
- Powdered Monk Fruit Erythritol Sweetener
- Apple Cider Vinegar
Tips
- If kneading this bread by hand, use a regular bowl rather than a stand mixer and mix as necessary with a large spoon instead of the dough hook until the dough becomes a somewhat workable ball, then begin kneading it in the bowl before transferring it to a well oiled and coconut floured surface. You'll have to knead the dough for 10-12min rather than 5-6min. If you are unsure if it's kneaded enough, knead some more! It's hard to over-knead this dough by hand.
- If using Active Dry Instant Yeast, you can technically add the yeast to the dry ingredients and add the water with the wet ingredients after if you prefer to to do it that way. Just be sure to also add the salt with the WET INGREDIENTS rather than dry because it can affect how the yeast blooms.
- Vital Gluten and the almond flour should not be substituted in this recipe. Coconut flour does not have quite the same texture and taste and it's especially noticeable when making bread.
- Please do not make this recipe without the sugar. It's necessary for the yeast to work properly. It will NOT affect the final nutritional info of the bread! The yeast will consume it.
- When adding water to the bread, you want it warm but not hot to the touch.
- When placing your bread somewhere to rise, a relatively warm kitchen can work just fine but to speed up the process slightly, you can also microwave a cup of water for 1-1 1/2 minute and then remove it and place the bowl with the keto bread dough inside to rise. I would leave the microwave door open if your microwave heats up quite quickly!
- This bread is great topped with bruschetta, sliced tomatoes, tapenade, etc. It's also amazing if sliced horizontally and made into thin panini bread. Our favourite way to top the thinly sliced bread is with pesto, brie cheese, roasted red peppers and oven roasted chicken breast. Press in a panini sandwich maker or make it like a grilled cheese in a frying pan for a DELICIOUS hot sandwich.
Nutrition
Serving: 1slice | Calories: 176kcal | Carbohydrates: 2.4g | Protein: 8.3g | Fat: 13.7g | Fiber: 2.5g