Olive and Rosemary Focaccia

Summers on the way - and entertaining doesn't have to be high carb!

If you're anything like me, summer nights mean endless BBQs, wine and cheese under the night sky and sharing a grazing platter with friends. Without a doubt food brings people together - but for some of us it can become a challenge to keep ourselves on track. The next thing you know, the 1st of Jan rolls around and we're making unrealistic promises to ourselves out of guilt.

I'm determined to create a platform to show you that you don't need to break your keto or low carb cycle, even over Christmas and the holiday season.

Last summer, we made a bread dip that was an absolute hit with our friends. With one minor change, I've made it keto - but what would I do for the bread? Crackers just don't hit the same, and I'm not interested in any seedy bread!

So I present to you this olive and rosemary focaccia recipe - best served with our Keto approved feta, pistachio and honey dip which you can find here!

Ingredients:

Almond Flour: I've recently noticed Countdown has labelled theirs "Almond Meal" - Almond flour is blanched almonds whizzed into a fine crumb, almond meal is coarsely ground with the skin on - In this case, the Countdown brand is fine to use as it probably should be almond "flour"!

Baking powder + soda: Our rising agents!

Coconut flour: Giving us a wee break from everything almond - but also giving a bread like texture.

Cream cheese and Mozzarella: The two big guns in typical fat head doughs, any brand will do but you need to make sure your mozzarella is low moisture (Basically don't use mozzarella in water)

Eggs: Providing flavouring and levelling!

Unsweetened natural yoghurt: Yoghurt works well with baking soda - helping baked goods get light and fluffy while also keeping breads from drying out too quickly.

Olives, fresh rosemary, olive oil: Our choice of toppings for this bread - however the world is your oyster so feel free to get creative!

We begin this recipe by mixing together the almond flour, coconut flour, salt, baking soda and baking powder in a small bowl.

In a microwave safe bowl, add cream cheese and mozzarella and microwave for 1 second increments, stirring in between until melted and incorporated.

In a food processor, add melted cheeses, dry ingredients, egg and yoghurt, and blend until combined.

Remove the blade from the food processor. Grease your hands with oil and using a spatula, remove the dough from the food processor and form a ball in your hands.

Place the dough on a lined baking sheet and spread to about 1/2 inch and into your desired shape - if you want a thicker bread, adjust accordingly.

Make your focaccia look authentic by pressing dimples into the dough with your fingers.

Brush olive oil over the dough with a pastry brush, and add your toppings such as chopped olives, fresh rosemary, salt and pepper.

Bake at 200C conventional for 11-13 minutes - Keep an eye on it close to finishing for your desired 'golden' appearance.

Remove from oven and allow to cool.

Slice into your desired pieces and serve around a bowl of dip!

Olive and Rosemary Focaccia

Serves 4-8

Ingredients:

130g Almond Flour

20g Coconut flour

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/2 teaspoon salt

57g cream cheese

177g mozzarella, shredded

1 egg

2 tablespoons unsweetened natural yoghurt

Optional toppings:

Olive oil

Fresh Rosemary, chopped

Black olives, chopped

Method:

1. Preheat oven to 200C conventional.

2. In a bowl, mix together almond flour, coconut flour, baking soda, baking powder and salt. Set aside.

3. In a microwave safe bowl, add cream cheese and mozzarella together and microwave for 1 minute increments, stirring in-between, until melted and combined.

4. Add melted cheese to a food processor along with the dry ingredients, the egg and yoghurt. Mix until incorporated.

5. Remove blade from the food processor and grease your hands with oil.

6. Using a spatula, remove the dough from the food processor and form a ball with your hands.

7. Place dough on a lined baking tray and spread to 1/2 thick or more and your desired shape.

8. Poke dimples into the dough with your fingers.

9. Brush olive oil over the bread with a pastry brush and add your toppings.

10. Bake for 11-13 minutes or until golden and cooked through.

11. Slice and serve with a keto bread dip!

1 serving based off 4 serves without dip:

Net carbs: 6g Protein: 19g: Fat: 33g

Have you made this recipe?

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