I am having so much fun playing with dried yeast and keep coming up with delicious ways to make bread that actually TASTES AND SMELLS like bread! I hope you love these slices of olive and tomato bread which I make in a skillet because I needed something round to bake them in. Quick Tip: even though I advise storing your nut flours in the fridge to avoid rancidity, you should have all your ingredients at room temperature before beginning. Remember, dried yeast is not meant to be kept in the pantry: once opened, keep in the fridge. You will love the smell it brings to the ‘bread’ and I go further by adding some baking powder for additional boost!
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Carbs 3.8g | Fat 16g | Protein 6.8g
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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 Olive & Tomato Skillet Bread
- 100 g (3.5 oz) tepid (lukewarm) water, (not hot)
- 1 tsp inulin prebiotic fibre powder
- 10 g (0.4 oz) dried active yeast
- 35 g (1.2 oz) pitted black olives, drained
- 35 g (1.2 oz) sun-dried tomatoes, drained
- 2 cloves garlic, peeled and crushed
- 35 g (1.2 oz) finely grated Parmesan
- 2 TB olive oil
- 1 large egg, separated
- 1 large egg white
- salt and freshly ground black pepper
- 120 g (4.2 oz) almond flour
- 2 TB arrowroot powder, (16g / 0.6oz)
- 1/2 tsp dried mixed herbs
- 1 tsp baking powder
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Grease and line the base of a round baking tray or cast-iron pan skillet with parchment paper. (Grease the sides too to avoid anything sticking.)
- 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.
- After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
- In the meantime, slice the drained olives and finely chop the drained sun-dried tomatoes. Add the grated Parmesan and the crushed garlic (which is best done using a garlic press) - along with the olive oil and the egg yolk from the separated egg (add the egg white to a second bowl containing the other egg white). Season with salt and plenty of freshly ground black pepper.
- In the meantime, combine the almond flour, arrowroot powder and the dried mixed herbs in a large bowl. It all sounds very complicated, but there is reason for keeping things separate. If it helps, this is what you should have ready:
- Transfer your almond flour mixture to a small food processor (food chopper). Add the egg white and blitz well to combine. Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine. Transfer the mixture back to a mixing bowl and fold in the olive/yolk mixture.
- Once combined, immediately pour the mixture into the prepared skillet. Use a small silicon spatula to smooth over the surface.Bake in the oven for 12 minutes.
- After 12 minutes, remove the skillet from the oven and reduce the temperature to 150°C (fan oven). This is 170°C for conventional ovens (or 340°F). Cover the pan with a sheet of foil, piercing a few holes in the top.Return to the oven for 15-17 minutes until a cake tester inserted comes out clean.
- Allow to cool for a minute or two before slicing into even-sized pieces. Peel off the parchment so that you can serve the bread from the pan (which I only do because it looks pretty!)
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 183Kcal / 766kJ
See all the Breads on Fats of Life:
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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