For the recipe this week - Focaccia Bread - Double
I had eaten a focaccia bread before. Didn't know how this recipe would turn out. Plus reading the recipe, noticed it has a little more detail than I usually like.
But decided to do it. And yes, when I bake or cook, I make a double batch so I don't have to go into the kitchen so soon. :)
https://www.gnom-gnom.com/paleo-keto-focaccia-bread/ is the website for the recipe
Gluten Free, Paleo & Keto Focaccia Bread
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 40 minutes
Total Time 45 minutes
Servings 9 slices
Calories 125 kcal
Ingredients
2 teaspoons active dry yeast
2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
1/3 cup water lukewarm between 105-110°F
1 1/2 cup almond flour
3 tablespoons flaxseed meal
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg at room temperature
2 egg whites at room temperature
13 g extra virgin olive oil
2 teaspoons apple cider vinegar
Instructions
For the keto focaccia bread
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated.
Line a 10-inch skillet or dish with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness. With your fingers wet, make indentations in the dough. Fill some of the indentations with rosemary springs and some more on top, follow with a generous drizzle of olive oil and some flakey sea salt. Cover with a kitchen towel and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference).
Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
Transfer the skillet gently into the oven and bake for 25-30 minutes, covering with a foil dome at minute 10 to avoid excessive browning. Just be sure that the foil isn't resting directly on the focaccia (i.e. we rest it over the edges of the parchment paper).
Allow the focaccia to cool completely for best texture, as the bread will continue to cook while cooling resulting in a better crumb. But if you can't hold your horses, at least give it 15 minutes before digging in (just note that texture will not be ideal, so we prefer to wait even if we have to reheat!).
Keep stored in an airtight container at room temperature for a couple days, giving it a light toast before serving again.
Nutrition Facts
Gluten Free, Paleo & Keto Focaccia Bread
Amount Per Serving
Calories 125 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 18mg6%
Sodium 147mg6%
Potassium 17mg0%
Carbohydrates 6g2%
Fiber 3g12%
Protein 4g8%
Vitamin A 25IU1%
Calcium 46mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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