Low-carbohydrate Focaccia Bread
This is an amazing Italian flatbread recipe, which is delicious to eat for lunch with soup or as a snack with a drink. The focaccia bread is made from flour, yeast, olive oil, and herbs. We have replaced the traditional bread dough with mozzarella dough. The focaccia bread is topped in a traditional way with fresh rosemary, garlic, sea salt, and parmesan cheese. Due to the use of a different type of dough, our focaccia sandwich contains around 1.6 g of carbohydrates per piece, thereof makes it an ideal recipe if you follow a strict low-carbohydrate or keto diet.
Focaccia
- 150 gr grated mozzarella (ready-made)
- 2 tbsp cream cheese
- 1 tbsp white wine vinegar
- 1 medium egg
- 70 gr almond flour
- 1/2 tbsp salt
- 1/2 tbsp garlic powder
Topping
- 20 gr butter, unsalted
- 1 clove of garlic, crushed
- 1 or 2 sprigs of rosemary
- 1/2 tbsp sea salt
- grated parmesan cheese
Preheat the convection oven to 200 degrees. Then add the grated mozzarella and cream cheese to a saucepan and melt it over low heat while stirring.
Meanwhile, in a large bowl, combine the almond flour, white wine vinegar, egg, salt, and garlic powder. Add the melted cheese and knead it through the dough with your hands. Then place the dough ball on a sheet of baking paper and form a layer of focaccia bread with the hands.
Prick holes in the dough with a fork and bake the bread for 12 minutes in the preheated oven until golden brown and done. Meanwhile, heat the butter in a small pan and add fresh chopped rosemary and crushed garlic. Stir this well and take it off the heat.
Remove the bread from the oven and brush with the melted butter. Garnish with coarse sea salt and possibly with a little grated parmesan cheese. Place the bread back in the oven and bake for another 8 minutes in the preheated oven. Cut the bread into 6 pieces after baking and enjoy!
