Enjoy the flavors of traditional focaccia without the carbs! This keto herbed focaccia is packed with aromatic herbs and olive oil, making it a delightful low-carb and gluten-free alternative to satisfy your bread cravings.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup psyllium husk powder. 1 tablespoon baking powder. 1 teaspoon salt. 1/2 cup olive oil. 1/2 cup warm water. 2 eggs. 2 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 1 tablespoon dried oregano. 1 tablespoon dried thyme. Sea salt flakes, for topping.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put cooking spray on a baking sheet or put parchment paper on it. Put almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a large bowl. Mix in the eggs, garlic that has been minced, rosemary that has been chopped, oregano that has been dried, and thyme that has been dried. Mix until everything is well mixed and a dough forms. Place the dough on the baking sheet that has been prepared. Spread the dough out into a rectangle shape with your hands. It should be about 1/2 inch thick. For the classic focaccia texture, use a sharp knife to make small cuts in the top of the dough. Pour olive oil over the dough and then sprinkle sea salt flakes on top. Before you put the focaccia in the oven, heat it up. Bake it for 20 to 25 minutes, or until it turns golden brown and feels firm. Take it out of the oven and let it cool down a bit before cutting it up and serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Leonard