This wonderful keto focaccia is made with modified Fathead dough. It is delicious, very satiating, and a generous square has just 3 grams of net carbs.
Whenever I bake with almond flour fathead dough, I'm amazed at how wonderfully versatile it is. This recipe is a very good example.
It doesn't taste like the real thing. But it's very very good. When you make bread out of mozzarella, cream cheese, almond flour, an egg, and baking powder, you don't actually expect bread. You expect some kind of an inferior keto substitute. But this is amazingly bread-like and incredibly tasty.
You'll only need a few simple ingredients to make this tasty keto focaccia. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
For the bread:
Mozzarella: I use shredded part-skim mozzarella.
Cream cheese: It's best to use full-fat cream cheese in this recipe.
Almond flour: I use blanched finely ground flour. I don't recommend using coarse almond meal in this recipe.
Baking powder: Gluten-free if needed.
Egg: I use large eggs in most of my recipes, this one included.
Rosemary: Fresh rosemary leaves to scatter on top.
Salt: Coarse salt, like the one you would use to top soft pretzels.
Olive oil spray: To coat the top of the bread before baking.
How to make keto focaccia? It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
First, you melt shredded mozzarella and cream cheese in the microwave.
Next, you add almond flour, baking powder, and egg. Stir with a rubber spatula, then knead with your hands. You'll want to work fast, making sure the dough is uniform before it has a chance to cool and harden.
The next step is to press the dough into a greased square baking dish. With your fingertips, make dimples in the dough.
Now scatter the rosemary leaves on top of the bread - gently press on them to make sure they adhere to the dough - and sprinkle it with coarse salt. Then liberally spray it with olive oil.
The last step is to bake the focaccia until puffed and golden brown, 15-17 minutes in a 350°F oven.
Expert tip: use good olive oil
Make sure to use quality olive oil for topping the bread - it makes a difference. Even if you use olive oil spray like I do, there are better sprays out there that contain extra virgin olive oil and no additives.
This Italian bread, which literally translates to "flat bread," is great as a snack or as an appetizer.
As a snack, I like to top it with thin slices of sharp cheese. As an appetizer, I serve it with seasoned extra virgin olive oil for dipping.
Sometimes I serve it as an accompaniment to a hearty soup, such as this ground beef vegetable soup. Whatever you serve it with, it's best when eaten warm.
Once cooled and sliced, this bread freezes well in freezer bags and thaws beautifully in the microwave.
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Keto Focaccia with Rosemary and Olive Oil
- Olive oil spray
- 1½ cups shredded part skim mozzarella (6 oz)
- 1 oz cream cheese cubed
- 1½ cups blanched finely ground almond flour (6 oz)
- 1 tablespoon baking powder (gluten free if needed)
- 1 large egg lightly beaten
- 1 tablespoon rosemary leaves
- ½ teaspoon coarse salt
- Preheat your oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
- Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
- Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it's completely uniform.
- Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough, as shown in the video.
- Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray the top of the bread with olive oil.
- Bake the focaccia until puffed and golden brown, 15-17 minutes.
- Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.