I love to eat, and when I lived in 🇩🇪 Germany (near the Black Forest, on the French Border) we often travelled to Paris and Milan…. and that’s where I discovered my passion for French and Italian cuisine.
Focaccia is an 🇮🇹 Italian, wonderfully versatile, salty, olive-oil soaked flatbread, deliciously topped with sun-dried tomatoes, or olives, or traditionally spiked with Rosemary…
KETO FOCACCIA
Focaccia is an 🇮🇹 Italian, wonderfully versatile, salty, olive-oil soaked flatbread, deliciously topped with sun-dried tomatoes, or olives, or traditionally spiked with Rosemary…
10
servings2
hoursIngredients
120 ml Lukewarm Water
1 medium lightly Beaten Egg
10 g Potato Fibre
95 g Vital Wheat Gluten
2 tbsp Erythritol
1/2 tsp Himalayan Salt
1 tsp Honey
1 tbsp Soft Butter
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
10 g Fast Acting Yeast
- Topping
2 tbsp Garlic infused Olive Oil
Several Sprigs of Rosemary
Coarse Himalayan Salt
Method
- Mix all dry ingredients together in a bowl
- In a jug, mix the yeast and honey in the lukewarm water and stir until dissolved
- Using a food stand mixer add yeast mixture, eggs and butter
- Add all dry ingredients and mix initially with the ‘flat beater’ attachment on slow until all ingredients are combined
- Replace with the kneading hook attachment
- On a medium setting, knead the dough for approximately 7-8 minutes, stopping in between if the dough sticks to the bottom of the bowl
- Roll out the dough into an 1/2 inch / 1 cm oblong shape between two pieces of grease proof paper
- Place onto a baking sheet and cover lightly with grease proof paper, and put it in the airing cupboard (that’s what I do) where it’s warm
- Let the dough rise for approximately 90 minutes
- Brush the dough generously with garlic infused olive oil and sprinkle with coarse salt
- Press a generous amount of rosemary sprigs into the dough
Notes
- MACROS in total: 15g Carbs – 46g Fat – 84g Protein – 854 Calories
No Comments