Name: Keto & Gluten-Free Soft Focaccia Bread
Prep time: 10 min
Cook time: 18 min
Ingredients: 200 g Almond flour (defatted); 40 g Psyllium Husk; 10 g Inulin (1 tablespoon); 7 g Dry yeast; 6 g Salt (1 teaspoon + more to sprinkle); 500 ml Water (2 cups); 345 g 6 large eggs; 30 ml Olive Oil (2 tablespoons + more to sprinkle (2-3 tbs) )

Keto & Gluten-Free Soft Focaccia Bread

this focaccia is my dream! I took a long time to create this recipe, because the softness and the lightness of the original focaccia is quite challenging without using the wheat flour or starch. I didn't want to use the baking powder or baking soda to get the fluffiness either. I finally found a easy way to rise the dough as much, and make it soft. I fullfilled all my desires in this recipe. Apart from the deliciousness, this focaccia is super nutritious, and also high in dietary fiber. You can make sandwiches with it, you can make it ahead and freeze it, too. Hope you will find this recipe helpful in your keto journey. If you have tried the recipe, please let me know!

This recipe is gluten-free, low carb, high-protein, LCHF

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Prep Time 10 mins

Cook Time 18 mins

Leavening Time 3 hrs

Servings 16 slices

Ingredients

Dry ingredients

200 g Almond flour (defatted)
40 g Psyllium Husk
10 g Inulin 1 tablespoon
7 g Dry yeast
6 g Salt 1 teaspoon + more to sprinkle

Wet ingredients

500 ml Water 2 cups
345 g 6 large eggs
30 ml Olive Oil 2 tablespoons + more to sprinkle (2-3 tbs)

Instructions

Activate the yeast. In lukewarm water, put yeast and inulin and stirr. Wait for few minutes and when the bubbles come up on surface of the water, the yeast is good and activated.
Whisk the egss until foamy. I used a hand mixer, to be quick, but it would work also with a whisk or with a fork. Make sure to choose large sized L eggs, and not medium sized. There's a difference in eggwhite amount and will influence the result.
Mix the yeast mixture into the whisked eggs.
Add the salt and mix.
Add the psyllium husk and mix.
Add almond flour little by little while whisking. I am still using the hand mixer at this point. If your almond flour is not absorbing the liquid as mine, add a little bit of coconut flour to adjust. At the end, use a spatula to scrape the edges of the bowl and to mix any dry parts in the dough. The dough should be very sticky.
Add olive oil, and coat well the bottom of the bowl to prevent from sticking while rising.
Cover the bowl with a cling wrap and let it rise for 2 hours or more until doubled in size. To make it rise well, prepare a bowl with boiling water and put the dough on top to create a warm temperature.
Grease and line a baking sheet in size of 32cm x 28cm. If you want your focaccia to be thicker, you can use a smaller one.
Cover the prepared baking sheet with generous amount of olive oil.
Place the dough in the baking sheet, spread the dough with wet or greased hands.
Pierce the dough.
Cover it and let it rise again for 1 hour in a warm place. I created a warm temperature in a turned off oven, with a bowl of boiling water.
When the dough has risen well, sprinkle olive oil, and flaky sea salt. You can top with some herbs, cherry tomatoes or olives, but this is optional. At the end, brush the surface with water.
Preheat the oven to 220°C/428°F
Bake for 18-20 minutes until golden brown.
As soon as you take the focaccia out of the oven, feed it with extra vergin olive oil and flaky sea salt to taste. Replace it on a rack to cool it down completely before cutting in.
Enjoy!