Wonderful gluten free and low carb focaccia is made with modified Fathead dough. It is delicious, very satiating, and a generous square has just 3 grams net carbs.
Whenever I work with Fathead dough, I’m amazed at how wonderfully versatile it is. This low carb focaccia is a good example.
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 low carb substitute for real bread. But this low carb focaccia is amazingly bread like, and very very tasty.
Make sure to use quality olive oil for topping this low carb focaccia – it makes a difference. Even if you use oil spray like I do, there are better sprays out there that contain extra virgin olive oil and no additives.
My only complaint about this gluten free low carb focaccia is that it’s too bread like, so it makes me want to eat too much! Sure, this low carb focaccia is a far better choice than wheat bread. But I still don’t want it replacing more nutritious choices such as meat and vegetables.
I solve this issue by simply freezing any leftovers. Once cooled and sliced, this gluten free focaccia freezes well in freezer bags, and thaws beautifully in the microwave.
How to eat focaccia? Focaccia – flat bread in Italian – 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 focaccia as an accompaniment to a hearty soup, such as this vegetable beef soup. Whatever you serve it with, focaccia is best when warm.
Low Carb Focaccia
- 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*
- 1 large egg, lightly beaten
- 1 tablespoon rosemary leaves
- 1/2 teaspoon coarse salt
- Preheat 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 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 with olive oil.
- Bake the bread 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.