I have to thank Amanda Smith for suggesting to turn my Keto Flaxseed Bread into a Focaccia as it rises so well even without yeast. So I tried it and it turned out so well. The focaccia rose so well in the oven and the flavors were incredible. It is important to cook the Extra Virgin Cooking Oil with the herbs first to bring out the flavors. It smell so heavenly when the focaccia was baking in the oven. You can eat it straight, toast it or make awesome sandwiches with it. I love the addition of cherry tomatoes not only for the color but the mildly sweet taste as well.
The recipe can be viewed and printed at this link;
[ Total Servings = 16 ]
Per serving ;
Total Carb = 6.5 g
Dietary Fiber = 5.8 g
Net Carb = 0.7 g
Calories = 103
Total Fat = 7.8 g
Protein = 4.8 g
FOR EXTRA VIRGIN OLIVE OIL (EVOO) MIXTURE
EVOO = 45 ml / 3 tbsp
Garlic (minced) = 2 to 3 cloves
Dried thyme = 1 tsp / 1 tbsp fresh thyme
Dried rosemary = 1 tsp / 1 tbsp fresh rosemary
Salt = 1/2 tsp
Black Pepper = 1/2 tsp
1. This method of cooking the ingredients first really brings out the flavors. It smells heavenly when the focaccia is baking in the oven.
2. Place all ingredients into a small pan and cook over low heat.
3. Remove from heat before the garlic turns brown.
4. Set aside.
Cherry tomatoes = 7 pieces / 50 g (halved)
Fresh rosemary = 2 to 3 tbsp
Coarse sea salt = 1 to 2 tsp
Golden Flax Seed (Finely Ground) = 240 g / 2 cups (Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds but you can use coffee bean or spice grinder or powerful blender or food processor. If you have golden flax seed meal, just grind it further into a finer texture. The texture will still be slightly coarse, not flour. In my previous video on Keto Flax Seed Buns, I showed you how to grind the flax seeds using a multi grinder. See link here ; https://youtu.be/FmhMHCY6u34 )
Psyllium Husks (Ground until half its original volume) = 26 g / 3 tbsp OR ;
Pre Ground Psyllium Powder = 4 g /1 tsp (Note: If the dough is too soft, you can add another tsp)
(Note: There is a huge difference between self ground psyllium husk and powder. For better understanding and success, please watch this video – https://youtu.be/_bnCwudgFt4 )
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Egg whites = 6 large (214 g)
(Note : The protein from egg whites helps with the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg whites).
Apple Cider Vinegar = 28 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and 2 tbsp of the EVOO mixture. Mix until a dough is formed.
4. In this recipe, I used a 9×9″ or 23 cm square pan but you can use any suitable pans such as rectangle pans. Line the pan with parchment paper and brush with 1 tbsp of the EVOO mixture at the base.
5. Place the dough into the pan and gently spread with your hands. Wet your hands for easier handling as the dough is quite sticky. Do not press hard to flatten the dough as it is better for the top of dough to look uneven and rustic after it has risen during baking.
6. Make dimples on the dough with your fingers.
7. Brush with the balance of EVOO mixture.
8. Top with cherry tomatoes, fresh rosemary and sprinkle with coarse sea salt.
6. Bake for 30 to 40 mins or until a wooden skewer comes out clean.
7. Cool on wire rack.
8. This focaccia can be kept at room temperate for a few days if you have a cool climate. Otherwise, it’s better to refrigerate earlier. It can be refrigerated up to 1 week and frozen for months.
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