Low carb focaccia bread is incredibly versatile. Bake it, toast it, make it into rolls, roll it thin to be a panini or even a pizza base ……
Low Carb Focaccia Bread
Wheat free, gluten free, sugar free low carb focaccia bread. I don’t usually look for a bread substitute as that is the thing we are all trying to give up, but if you do fancy one, or need to take something to a barbecue, then it’s good to have an alternative available.
And don’t go for gluten free breads as they are so processed, then fortified, high in other grains and incredibly high in carbohydrates. Gluten free products are a multi billion dollar industry which is incredibly unhealthy.Low carb focaccia bread - can be made as rolls, panini or even a pizza base. Click To Tweet
Go grain free for a cheaper, better way to eat (I’m guessing I won’t be getting and big GF company endorsements now huh?). Add plenty of olives, rosemary and salt on top. Slice thinly, or even toast.
NOTE : The nutrition panel is for the ENTIRE low carb focaccia bread. It’s up to you how many slices you cut it into or if you use it as a pizza base.
Low Carb Focaccia Bread
Low carb focaccia bread can easily be made as a garlic bread too. Ensure before baking you have shaped the focaccia to be flat and cut little slices half way through the dough. This helps it cook evenly throughout.
Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
Add the eggs and mix. The mixture will be a very firm 'play-dough' like consistency so don't work it too hard at this point.
Add the cup of boiling water and mix until thoroughly combined.
Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
Bake at 180C for 25-30 minutes. It is cooked when the centre is no longer 'spongy'.
Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
* To ensure you avoid any 'eggy' taste, add plenty of flavours such as rosemary, garlic, salt etc.
* Psyllium husk 100% fibre and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.
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