This is an absolutely delicious ‘focaccia’. Follow the recipe exactly and you will not be disappointed! When we are all allowed to visit each other again, you can make this for a crowd and your non-keto guests will not even know the difference! Only 2g carbs per delicious square! Happy New Year everyone! xxxx
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Carbs 2g | Fat 7.1g | Protein 3g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Keto 'Focaccia' with Garlic & Rosemary
For the focaccia
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a square baking dish with parchment paper (my dish was approx. 16 x 16cm)
- Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin.
- Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
- In the meantime, combine the almond flour, arrowroot powder, baking powder and a generous pinch of salt in a large bowl. In a separate bowl, whisk the egg and egg white together. (Don't discard the egg yolk: keep it in the fridge to add to scrambled eggs tomorrow for additional richness).
- After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
- Transfer your almond flour mixture to a small food processor (food chopper). Add the whisked egg and blitz well to combine.
- Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine.
- Lastly, add the psyllium husk powder (and its important that the psyllium is added right at the end). Blitz well.
- The psyllium will stiffen the mixture quite quickly, so immediately transfer the mixture into the prepared dish. Use a small silicon spatula to smooth over the surface, then use clean fingers to create holes.Bake in the oven for 15 minutes.
- While the focaccia is in the oven, pick the needles off the rosemary sprigs and chop very finely. Place into a small bowl and pour in the olive oil. Use a garlic press to crush the garlic cloves into the mixture and have it ready along with a pastry brush.
- After 15 minutes, remove the dish from the oven and reduce the temperature to 150°C (fan oven). This is 160°C for conventional ovens (or 340°F). Generously brush the garlic and herb oil all over the surface of the partially cooked focaccia. Scatter over the salt flakes.Cover with a sheet of tin foil and poke a few small holes in the foil. I do this because I do not want the garlic or the rosemary to burn too much. Return to the oven for 20 minutes. You can always check if the inside is cooked by inserting a cake tester or toothpick (it should come out clean).
- Remove and leave to cool for a minute or two before slicing into 12 even-sized pieces. (Of course, you can cut them as you wish, but the macros are calculated on 12 pieces, approx. 30g each.)
- We love to dip it in a little plate drizzled with olive oil and balsamic vinegar: LUSH!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 84Kcal / 351kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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