Low Carb Tomato Herb Focaccia
There are some days when I can't wait to take pictures of my food so I can stuff it in my mouth.
Today was just such a day. This low carb tomato herb focaccia is a true yeast bread so I've been waiting all morning as it rose, then rose again, then came out of the oven smelling like herbs and fresh homemade bread.
There are a few things I should mention about this low carb focaccia.
The main ingredient is Carbquick Baking Mix which is a low carb flour made from wheat. I don't know what kind of voodoo they work to made it low carb, but the net carbs are just 2g per 1/4 cup. Not too shabby compared with almond flour which is 6g per 1/4 cup. But because it's made from wheat it isn't Keto or gluten free, so that's worth considering before you invest in a box of Carbquick.
You should also know that this recipe calls for sugar.
But hold your angry comments for just a minute. The sugar is just used to feed the yeast. And the process of fermentation converts the carbohydrates in the sugar to energy, alcohol and carbon dioxide. (The carbon dioxide is what makes the bread rise.) So you don't ingest any carbohydrates from the sugar. All thanks to Science.
It does take a little doing to make this low carb focaccia, but I am telling you, it's worth the work.
You'll need to knead the bread dough and let it rise a few times, but at the end of the day you'll have a slice of yeasty, herb filled tomato focaccia with only 2g net carbs. And your house will have that dreamy fresh bread smell.
You'll need this specialty ingredient: