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!