Keto Genoese Focaccia Bread (No Gluten, No Yeast)
Servings: 6
My ultra low-carb and low calorie version of this traditional Ligurian bread is just as tasty as the original.
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Ingredients
- 45 g whey protein isolate (U.S. option HERE)
- 50 g lupin flour (U.S. option HERE)
- 50 g ground almonds (U.S. option HERE)
- ½ tsp fine himalayan pink salt (U.S. option HERE)
- 1 tsp xanthan gum (U.S. option HERE)
- 1.5 tsp baking powder
- ½ tsp baking soda (U.S. option HERE)
- 225 g water
- 10 g extra virgin olive oil (U.S. option HERE)
- fine himalayan pink salt
Instructions
- pre-heat oven to
170 °C static. - heat water until hot (not boiling).225 g water
- weigh and tip dry ingredients into a medium/large mixing bowl, combine thoroughly, then make a well in the centre and pour in the hot water.45 g whey protein isolate, 50 g lupin flour, 50 g ground almonds, ½ tsp fine himalayan pink salt, 1 tsp xanthan gum, 1.5 tsp baking powder, ½ tsp baking soda
- immediately stir with a fork, then mix using a flexible silicone spatula.
- spread the mixture over a lined 22cm x 32cm (8.5" x 12 5") baking tray; flatten with the spatula to a smooth, even surface, covering the whole tray; it helps to wet the spatula so it doesn't stick.
- pour the oil into small bowl, repeatedly dip finger into the oil and poke depressions throughout, then sprinkle generously with salt all over the top.10 g extra virgin olive oil, fine himalayan pink salt
- bake for 35 minutes; open oven door 45° and leave in situ for 5 minutes.
- remove from oven and allow the focaccia to cool completely, before flipping it over and peeling off the paper liner.
- cut into sections and store at room temperature (uncovered) until needed.
- best drizzled with extra virgin olive oil and grilled/toasted for a few minutes.
Notes
The dough consistency will be quite liquid at first, but keep stirring and it will become a dense, frothy paste very quickly.
To create neatly lined corners, and to prevent the baking paper from moving as you spread the 'dough' over it, smear a few dots of butter on the tray so the paper will stick to it.
If you cut the baked focaccia into strips, drizzle with extra virgin olive oil and toast/grill for a few minutes, you'll create wonderful, crispy fingers to serve alongside your favourite dips.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Calories: 122kcal | Carbohydrates: 1.6g | Protein: 12g | Fat: 7g
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