On a whim I decided to make a low carb focaccia as a variation of one of our other low carb bread recipes. A bit of winning recipe in my eyes.
With just a few changes of the Low Carb Bread Recipe I managed to pull this off first time round. All testers were pretty happy with the result so here is a new very low carb bread recipe.
Now don’t skip the below information if you want all the tips to get the best low carb baking tips.
Low Carb Focaccia Ingredients
The same specialty ingredients in the Low Carb Bread Recipe are also in this recipe. You can order all ingredients from iHerb or Elite Health Supplements. Click here to see my entire cart. Most ingredients in the recipe have NO substitutes so you will have to go shopping if you don’t have them. The recipe is inspired from a culmination of LC Foods bread flours that I was lucky to test a couple of years ago, Deidres bread, keto.luna’s bread chemistry and She Calls Me Hobbit.
- Inulin is prebiotic insoluble fibre sourced from plants. It has sweet properties naturally occurring and can be used to feed and activate yeast as well as be used in baking and sweets. It is around a third of the sweetness of sugar. Sugar alcohols like xylitol and erythritol will not activate yeast. However if you do use sugar or honey the carbohydrates will be eaten by the yeast reducing carbs.
- Oat fibre is the hull of the oat ground into a fine powder. It is all fibre and hence, the no carb value. It has a nice fine powdery consistency that works well in this bread. For Australians this is only available through a few select overseas stores or Elite Health Supplements. Oat fibre is NOT oat bran (no matter what your health food salesperson will say)
- Vital Wheat Gluten a natural protein found in wheat that is high in minerals and low in carbs. Vital wheat gluten has no low carb substitutes and creates beautiful texture low carb breads.
- Golden flax meal a delicious tasting meal that adds earthiness to this recipe. Substitute with pepita meal oralmond meal if you don’t have any along with a tablespoon of sunflower lecithin.
How to make Low Carb Focaccia
- Activating the yeast should be done with warm water. Dont use hot water as this will kill the yeast. I like to cover in plastic and wrap in a silicone mat so it is cosy and warm and gets a good rise. The yeast I use is just the dried stuff you can buy in every supermarket.
- Salt kills yeast so ensure you follow the order of the recipe ingredients so that the two don’t come into immediate contact until you are kneading.
- When it comes to stretching the dough let’s say it is very resistant. Haha! Using these ingredients in this low carb bread is just not the same as wheat flour. You really need to push the dough out firmly with your fingers. As you do this in your baking tin make sure you are flipping and coating in the oil as you do it. The oil helps give you that tasty crispy crust you associate with focaccia. Also push your fingers into the dough to form dimples all over it. I also use those dimples to stud with olives in this recipe.
- Bake and cool on wire rack. You can enjoy straight from the oven if you wish.
- Add any toppings you want on your focaccia.
Love low carb bread and want more recipes?
Here are just a few of my favourite breads
- Keto Banana Bread | Sugar free recipe
- Low Carb Bread Recipe | Keto bread
- Chocolate Cacao Keto Bread
- Keto Cauliflower Wraps – the best keto wrap
- Best Keto Bread Recipe – No eggy taste
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I understand that this will not be a recipe for everyone. While the ketogenic diet is a grain free diet for most, this recipe has been created mostly to create a bread that can be enjoyed in moderation by those of you just looking for a lower carb lifestyle over a gluten or grain free one. The majority of all recipes on Mad Creations are all of a gluten and grain free nature.
- 1 cup warm water
- 2 teaspoons inulin
- 7 g yeast
- 2 eggs
- Pinch salt flakes
- 2/3 cup golden flaxmeal
- 1/2 cup oat fiber click for supplier
- 1 1/4 cup vital wheat gluten click for supplier
- 1/4 cup extra virgin olive oil plus extra 1/4 cup (60ml)
- 1/2 teaspoon xanthan gum
- 20 kalamata olives pitted
- 1/4 cup goats cheese
- 1 tablespoon fresh rosemary finely chopped
- Big pinch salt flakes
- 2 teaspoons nigella seeds
- Mix inulin and yeast into water and cover with cling film and leave in a warm place until yeast activates.
- Add all ingredients to mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes.
- Stretch dough out to large rectangle roughly as wide as your tin. Drizzle half of the extra olive oil into the bottom of the pan. Place dough into pan and continue to stretch the dough to fit and flip to coat both sides with the oil. Use your finger to press dimples all over the dough. Don't poke holes all the way through just create a dimply top of the focaccia.
- Cover focaccia with clean towel or silicone mat and leave in warm place for approximately 1 hour until loaf has risen.
- Preheat oven to 190℃. Line a 29cm x 21cm slice tin.
- Push kalamatas into dough. Sprinkle with goat cheese, rosemary, salt and nigella seeds. Drizzle over any remaining olive oil.
- Bake 30-35 minutes. Cool on wire rack.
- Mix all ingredients to mixer, including activated yeast 5 minutes/dough setting. Follow from Step 2 above.
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