KETO ROSEMARY & SEA SALT ITALIAN FOCACCIA BREAD
This tasty bread is made with a secret ingredient…
Parmesan cheese definitely adds a delicious flavor to this low-carb rosemary & sea salt focaccia bread – but, furthermore, it helps bind all the ingredients into bready goodness. This is a very simple keto bread recipe—It uses basic ingredients and the method is quite easy.
- Use golden flax meal instead of standard flax meal to achieve the best color and appearance.
- Be sure that you use fine-grated Parmesan cheese, not shredded. I do not recommend using the powder kind that’s often located in the pasta aisle but rather the tubs found in the refrigerated specialty cheese section. (Or, heya—grate your own!)
- I recommend using a food processor for this recipe because it helps to break all the ingredients down into a fine meal. That said, I’ve used a hand mixer as well, and it still turns out great!
- I highly encourage you to use room temperature eggs. Easily bring your eggs to room temperature by placing cold eggs in a bowl of very warm water for about 5 minutes.
- While I typically warn you not to cut into keto bread until it’s fully cooled, I love eating this keto focaccia bread when it’s still toasty and warm from the oven… So yum!
- Serve with olive oil and your favorite vinegar or try this Fat & Happy Balsamic Vinaigrette that’s made with MCT oil.
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 25 MINUTES
total time: 40 MINUTES
This easy focaccia recipe is a perfect snack, sandwich bread and dinner party appetizer!
- 2/3 cup blanched almond flour
- 2/3 cup fine-grated Parmesan cheese
- 1/4 cup golden flax meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 2 teaspoons apple cider vinegar
- 2 large eggs, best at room temperature
- 1/4 cup warm water
- 1 tablespoon olive oil
- 1 to 2 sprigs fresh rosemary
- flaked sea salt
1: Preheat oven to 400-degrees. Using a food processor (preferred method) or electric mixer, combine almond flour, Parmesan cheese, flax meal, baking powder, and garlic powder. Mix well. (If using a food processor, pulse until mixture becomes an even meal.) Then add vinegar, eggs, and water. Blend for 30-60 seconds until mixture is thoroughly combined. If mixture sticks to the sides, scrape down and blend a bit more. Leave the mixture to sit for about 5 minutes, which will allow the flax to thicken the batter a bit more.
2: While the batter thickens, prepare a baking sheet with parchment paper. Next, strip the rosemary needles from the woody stem, leaving some of the needle clusters intact. Set aside.
3: Scrape the batter onto the prepared baking sheet. With a rubber spatula, spread the batter into a rectangle that’s roughly 8″x11″ and approximately 1/2″ thick (the batter will be very sticky; if desired, oil the spatula to make spreading easier). Using a toothpick or other pointy object (I actually use the leftover rosemary stem), create little holes about every inch or so. I do this in an even pattern. (I poke the stem down and jiggle it a bit to create the indentation.) Fill some of the holes with rosemary sprigs (for this, I use clusters with 3 to 4 needles). Sprinkle with additional rosemary needles, brush the top and sides with olive oil, and sprinkle with sea salt flakes.
4: Bake in preheated oven for about 25 minutes or until top and edges begin to turn golden brown. Let cool for 5 to 10 minutes before cutting into 8 pieces. Enjoy!
Once fully cooled, store in an airtight container at room temperature for at least a few days. If desired, lightly toast to re-crisp the exterior. Enjoy with olive oil & vinegar or use as sandwich bread. YUM!
Yield: 8 servings, Serving Size: 1 peice
Amount Per Serving: Calories: 138, Total Carbohydrates: 4g, Fiber: 2g, Net Carbohydrates: 2g, Total Fat: 11g, Protein: 7g