This paleo and keto focaccia bread are soft, chewy and with a killer taste (i.e. no eggy business here!). Plus, you’ll be pleasantly surprised how easy it is to whip up…
Ingredients [ For 8 to 9 people ] [ Preparation time : 12 minute – Cooking time : 35 minutes ]
FOR THE KETO FOCACCIA BREAD
- 2 teaspoons active dry yeast
- 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
- 80 ml water lukewarm between 105-110°F
- 144 g almond flour
- 28 g psyllium husk finely ground
- 1 1/2 teaspoons xanthan gum or 1 tablespoon ground flax seeds**
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 egg at room temperature
- 2 egg whites at room temperature
- 13 g extra virgin olive oil
- 2 teaspoons apple cider vinegar
- rosemary springs
- extra virgin olive oil
- flakey sea salt
FOR THE KETO FOCACCIA BREAD
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl.
- Heat up water to 105-110°F, and if you don’t have a thermometer it should only feel slightly warm to touch.
- Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes.
- The mixture should be bubbly if it doesn’t start again (too cold water won’t activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing.
- Add almond flour, psyllium husk, xanthan gum, baking powder and salt in a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar.
- Mix with a whisk or electric mixer for a couple minutes until light and frothy.
- Add the flour mixture in two batches, mixing until thoroughly incorporated.
- You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
- Line a 10-inch skillet or dish with parchment paper and grease with olive oil (so the dough doesn’t stick while you spread it).
- Dip a spatula (or your fingers) in water and spread the dough until even in thickness.
- With your fingers wet, make indentations in the dough.
- Fill some of the indentations with rosemary springs and some more on top, follow with a generous drizzle of olive oil and some flaky sea salt.
- Cover with a kitchen towel and place in a warm draft-free space for 40-50 minutes until lighter in texture.
- You don’t want the dough to double, but it will puff up noticeably (see pictures for reference).
- Preheat oven to 350°F/180°C while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375°F/190°C.
- Transfer the skillet gently into the oven and bake for 25-30 minutes, covering with a foil dome at minute 10 to avoid excessive browning.
- Just be sure that the foil isn’t resting directly on the focaccia (i.e. we rest it over the edges of the parchment paper).
- Allow the focaccia to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb.
- But if you can’t hold your horses, at least give it 15 minutes before digging in.
- Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again.