INGREDIENTS

Almond flour = 300 g / 2 1/2 cup

Coconut flour = 60 g / 1/2 cup

Golden flaxseed = 40 g / 4 tbsp (Finely ground)

Whole Psyllium husk = 45 g / 5 tbsp. (Ground until half its original volume then weigh it)

Baking powder = 14 g / 1 tbsp.

Salt = 1 tsp

Hot or boiling water = 480 ml / 2 cups

Oil Mixture;

Extra Virgin Olive oil = 120 ml / 1/2 cup

Garlic (minced) = 2 to 4 cloves

Dried thyme = 1 tsp (Fresh thyme = 1 tbsp.)

Dried rosemary = 1 tsp (Fresh rosemary = 1 tbsp.)

Black pepper = 1/2 tsp

Salt = 1/2 tsp

1. For best results, weigh the ingredients with a digital scale

2. Pre-heat the oven to 350F or 180C.

3. In a small pot, cook all the olive oil ingredients over low to medium heat until aromatic and before the garlic turns brown then set aside. Reserve 2 tbsp. for brushing the baking pan, 2 tbsp. for brushing the top of dough and balance for mixing into the dough.

4. In a big bowl, mix all the dry ingredients of bread until well combined.

5. Add the balance of oil mixture and mix for a while. Then add the hot or boiling water and mix until well combined and a dough is formed.

6. Knead the dough for 1 to 2 mins.

7. Use a 12x12" square baking pan or any rectangular pan that is big enough to spread the dough as thin as possible. As keto bread is dense due to its heavy, moist ingredients and no gluten, spreading the dough to a thinner layer would be better than a thick layer.

8. Brush the bottom of pan with the 2-tbsp reserved oil mixture.

9. Spread the dough evenly on the pan.

10. Make as many dimples as you like on the dough with your fingers.

11. Brush the top of dough with the 2 tbsp reserved oil mixture.

12. Sprinkle with some flaky salt (optional).

13. Sprinkle with some chopped fresh thyme and rosemary (optional).

14. Bake at the lowest rack for about 30 to 40 mins.

15. Once ready, turn off the heat and let the bread sit in the oven to dry for about 30 mins.

16. Cool completely then cut into small squares.

17. These focaccia bread can be kept at room temperature for few days, refrigerated up to 2 weeks (best to wrap in parchment paper to avoid moisture before refrigerating) or frozen for months.

[Total servings = 25]

NUTRITION INFO PER SERVING

Total carb = 4.3 g

Dietary fiber = 2.9 g

Net carb = 1.4 g

Calories = 101

Total fat = 9.0 g

Protein = 2.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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