This Keto recipe for yeast risen focaccia is truly fabulous. And each slice has just 2g net carbs.
Greetings bread lovers.
I heard a funny question yesterday. The question is “If you had to give up bread or human touch, for the rest of your life, which would it be?” And I’ll be honest, I had to really think about it. Bread is… just so good.
And so many people start out on a low carb diet thinking that they are saying good bye to “real” bread forever.
But I’ve got some good news.
Real low carb yeast bread is possible. You just need a little ingenuity and few specialty ingredients to make it. So far on the blog, I’ve shared yeast bread recipes for white sandwich bread, Farmer’s bread, ciabatta, and rye bread. And today, I give you…FOCACCIA!
Focaccia is this decadent yeasted and herb seasoned flatbread.
It’s surprisingly easy to make at home and works really well as the base for gourmet sandwiches. Who can say no to this yeasty bread with a crusty exterior and tender interior with a great chewy pull?
Now, the toppings on this Keto focaccia recipe are very basic.
But the sky is the limit when it comes to toppings. Olives are a classic topping, as are fresh or sun-dried tomatoes. Pesto, parmesan, garlic, everything seasoning, raw or caramelized onions are all good options. I’m getting hungry just mulling over the possibilities.
Ok, time for me to make another batch of focaccia.
Chow!
Yeast Risen Focaccia [Low Carb & Keto]
This Keto recipe for yeast risen focaccia is truly fabulous. And each slice has just 2g net carbs.
- Prep Time: 90
- Cook Time: 15
- Total Time: 1 hour 45 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: Italian
- Diet: Diabetic
Ingredients
1 3/4 cups warm (70–100 degree) water
1 1/2 teaspoons sugar*
1 envelope (2 1/4 teaspoons) quick rise yeast
1/2 cup oat fiber
1 1/4 cup vital wheat gluten
3/4 cup lupin flour
1 tablespoon baking powder
2 teaspoons kosher salt (or 1 teaspoon table salt)
1/4 cup extra virgin olive oil for bread dough
1/4 cup extra virgin olive oil for pan
1 tablespoon fresh rosemary, chopped
course sea salt, to taste
Instructions
1. In a medium sized bowl, mix together sugar, yeast and warm water. Cover and set aside until bubbly, 5-7 minutes. If the mixture doesn’t bubble, then the yeast is dead and you need to start again with fresh yeast.
2. In a large mixing bowl, mix together oat fiber, vital wheat gluten, lupin flour, baking powder and 2 teaspoons kosher salt.
3. You can use a stand mixer with a bread hook, or use a wooden spoon and your hands to knead the dough. Once the yeast mixture is bubbly, slowly mix it into the flour mixture with a wooden spoon or a bread hook. Slowly mix in 1/4 cup olive oil. Mix until no dry spots remain and dough forms one mass.
4. Knead or mix on low with the bread hook for 5 minutes. The dough should be rather wet. If it is still stringy and doesn’t easily form a ball, add more warm water, by the tablespoon, until it does.
5. Add 2 tablespoons olive oil to a large (11 inch) cast iron pan and grease all sides with it.
6. Form the dough into a ball by folding under the sides. Place the dough into the cast iron pan. Flatten the ball into an approximately 8 inch disk. Brush 1 tablespoon olive oil over the top of the dough.
7. Cover the pan with a cloth towel and set aside to rise for 60-90 minutes until the dough reaches the sides of the pan.
8. Pre-heat oven to 450 degrees F.
9. Use the handle end of a wooden spoon or knife to press indentations into the dough, about 1 inch apart. Press until the utensil hits the bottom of the pan. Brush remaining 1 tablespoon olive oil over the top of the dough.
10. Sprinkle rosemary and course sea salt over the dough.
11. Bake until the top is medium brown and the internal temperature reaches 200 degrees F, 10-15 minutes.
12. Cool in the pan for 5 minutes and then remove from the pan and cool on a rack for 30 minutes before cutting.
Notes
*The sugar will be converted to alcohol and carbon dioxide in the fermentation process so the carbohydrates are cancelled out. The sugar has been left out of the nutritional info.
Nutrition
- Serving Size: 1 slice
- Calories: 162
- Fat: 10
- Carbohydrates: 10
- Fiber: 8
- Protein: 13
Keywords: low carb focaccia, keto focaccia, low carb rosemary focaccia, keto rosemary focaccia
Susan says
Hi. I just finished the recipe but my bread came out super salty and dry. I only used 1 Tsp of table salt and a bit of Malden for the top. Too much? Did I let it bake too long (15 minutes)? Did it need more water? I’d really like this to be successful but it’s unpalatable this way.
I used to bake with Almond flour but developed a sensitivity to it and have to learn a whole new bag of tricks. I’d really appreciate some help with the recipe. Thanks so much!
EmilyKrill says
Sounds like you did it right. I don’t know what Malden is though. It shouldn’t be too salty and dry if you follow the recipe as written.
Amber says
How big of cast iron pan is best?
EmilyKrill says
I used an 11 inch cast iron pan for this recipe, although 12 inch is a little more common. Either size works well.
Maria says
Are there any subs for vital wheat gluten?
EmilyKrill says
No, I’m afraid not. The Vital Wheat Gluten is what gives the bread it’s elasticity.
Lisa says
That looks amazing!
EmilyKrill says
Thanks!
Tierrah says
Just made this and it’s amazing!!! Thank you for the recipe
★★★★★
EmilyKrill says
Sure thing. Thanks for letting me know you like it!
Michael says
Looks delicious.
EmilyKrill says
Thanks!