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Low Carb Focaccia Bread

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 - can be made as rolls, panini or even a pizza base. | ditchthecarbs.com

 

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 - can be made as rolls, panini or even a pizza base. | ditchthecarbs.com
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4.41 from 27 votes

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. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Bread, Lunch, Lunch boxes
Diet: Dairy Free, Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Low-carb bread
Servings: 1 Loaf
Total Carbs: 58g
Fibre: 42g

Ingredients

Metric grams - US measurements

Instructions

  • 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.

Notes

* 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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Nutrition Facts
Low Carb Focaccia Bread
Amount Per Serving (1 loaf)
Calories 528 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Total Carbohydrates 58g 19%
Dietary Fiber 42g 168%
Sugars 5.9g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

   

Low carb foccacia bread - can be made as rolls, panini or even a pizza base. | ditchthecarbs.com

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Comments

  1. Oh dear …psyllium and coconut.
    Eyuk
    Have any almond flour focaccia? Used to love the site but this new use of cocnut and psyllium has left me to go elsewhere. Ao allergic to both. 🙁

    Reply

    • I am still developing recipes using almond flour or coconut flour or psyllium. I am covering everyone who is allergic to one or the others. This is an old recipe from about 4 years ago, so stay with us, I’m, not changing anything any time soon 🙂

      Reply

    • I agree.Psyllium is just *yuck*!
      I do not need or want any of that kind of fiber in my diet.
      I have gone mostly carnivore and I feel much better without bulky fiber.
      No eggs in this bread? And no leavening of any sort???
      I’ll take a pass on this one, thanks.

      Reply

  3. I just made this bread and it turned out so light, very delicious and looked amazing when I took it out of the oven. Mine was not quite playdough like, less firm than that, but I absolutely love it and will certainly make again. I have
    put the remaining slices in the freezer to be toasted for breakfast!

    Reply

  4. Hi Libby

    Great website! I am going to try this bread tonight – hoping it does not have a coconut taste as my hubster hates the taste. I have not found coconut flour here, so I use a coffee grinder to mill the coconut into a flour. Will try and disguise it with salt and feta.

    Reply

    • I’m afraid grinding coconut to a flour won’t work. Coconut flour is the coconut meat that has been defatted to it is dry and “flour” like. It is very fibrous and will swell and absorb the liquid. I wish we could make our own coconut flour, but alas, we can’t. “Regular coconut flour comes from the coconut meat after it has been pressed for virgin coconut oil. After the meat has had the oil removed, it is then ground, dried and pulverized. Regular coconut flour has a significantly lower level of residual oil content than desiccated coconut flour.”

      Reply

  5. I’ve tried this twice and both times it stays really doughy in the centre and just won’t cook! Any suggestions?

    Reply

    • Did you make the dough flat enough and cut slices half way through? This both replicates a regular focaccia bread and allows the heat to go through the dough. The oven needs to be hot enough too. If this ever happens again once it is cooked, you can also slice through the focaccia and lay each slice on the baking tray and cook again on both sides. It turns the slices into ‘biscotti-like’ pieces which are lovely with butter.

      Reply

  6. Hi there, my bread got really stiff and chewy while cooling off, is that normal? Not quite as fluffy as I would like to be. Was it because of my psyllium brand that made so? Thanks ahead for your reply!

    Reply

    • Hi, g
      I just tried this for the first time and I changed up the method a bit. Using my kitchen Aid mixer with the whisk attachment, whisked the eggs until they were fluffy. While they were getting fluffy, I added 1 tsp of Italian seasoning, 1 tsp of garlic powder, 1 tsp of dried thyme and dried rosemary. This ensured there would be no eggy flavor. I then added the sifted dry ingredients, mixed for another 2 minutes while adding the hot water. I never experienced a play-doh consistency. I put the dough on parchment paper and used a chop stick to poke holes all over it. I cooked it on one side for the full 30 minutes, then I flipped it over and cooked for another 15 minutes. What I got was a light, airy bread. I was able to have my first grilled cheese sandwich since I started my low carb journey.

      Reply

  8. This is a great bread substitute, but since I hardly ever eat bread I always freeze my low carb bread for when I feel like having some. Would this bread be alright to defrost in the microwave? (In slices, not the whole loaf).

    Reply

  10. I maade this amazing foccacia bread today for the first time. I can see it being a favourite for me when I am needing a “bread” fix. Can’t wait to try it with soup. Thank you.

    Reply

  11. Bread is the one thing I REALLY miss so I’m going to be brave and try out rexipes with the psyllium stuff which I haven’t used yet….not sure I can even get it in Germany! This recipe looks especially good 👍🏻

    Reply

    • I was visiting family in France three months ago and could not find it anywhere. Ended up ordering it from Amazon. Was delivered to the door in three days. And that was in a small village near Besançon

      Reply

    • Lucy, it’s called Flohsamenschalen in Germany and it’s available almost in every health store 🙂

      Reply

  12. Hello Libby, I am into 3 weeks of keto, the food item I miss most is bread. But coconut flour bread with eggs is too eggy for me and I am starting to hate eggs whenever I eat that and I cannot afford to hate eggs because eggs are very important in my diet as I do not eat much of other animal meat. Is there any way I can replace the eggs with chia gel or flax gel? Thank you

    Reply

    • Yes coconut bread can taste eggy of you don’t add enough flavourings. I make my focaccia bread with lots of salt and lots of garlic sometimes, then I even add garlic butter too. You can’t replace the eggs with chia or flax in this recipe because it is too egg based. I do have another basic skillet bread recipe but unfortunately it is in my Low carb starter pack. I’ll try and develop some more bread recipes. I’ve been a bit slack as I don’t really care for bread anymore but I’ll try and make some more for you 🙂 Have you tried my crackers – Fathead and wheat free ones.

      Reply

  14. sorry to ask it again, but for me it is still not clear….did you use the psyllium husk powder? in the link the picture shows the powder, but in your comment you say it is not the powered one….

    Reply

  15. Libby you have the BEST website. I love it! About the focaccia, Have you ever tried to shove it down into the bread with a chopstick? I know bakers of bread usually stick down inside the bread somehow. Just asking. I wonder if it would work…… hmmm, my mad scientist is coming out…. 🙂

    Reply

  16. I love this recipe! I actually roll it out thinly for a pizza crust base. Between two pieces of parchment paper and bake at the listed temperature. 30 minutes and flipping halfway. I like it better than the fathead crust as it provides more fiber. The taste and texture is great! I also cut it into pieces for sandwiches this way. Makes an excellent grilled cheese!

    Reply

  17. Hey
    Good idea! Thank You for this

    Do you think I could replace the coconut flour with soya flour Or almond flour?

    Reply

  19. Hi Libby, I tried making this bread and it came out really dark, both inside and out and nothing like the picture :-(. Do you know what could have gone wrong? It wasn’t overcooked.

    Reply

    • Some of my older recipes don’t have nutrition panels yet. I am trying to slowly go through them and update them, but in the meantime you can calculate it through chronometer.com (MyFitnessPal has too many inaccuracies I have found).

      Reply

      • How did you get 4,5 g of carbs for whole loaf? My fitness pal calculation shows 63 g of carbs… I am so confused

        Reply

        • Thanks for pointing this out Ewa. Gosh this is an old old recipe and I have just recalculated using chronometer.com The values are so incorrect using MyFitnessPal which is why I haven’t used MFP for over a year and are slowly going back through all my old recipes and updating them one by one. Be aware that so many entries in MFP are ‘user added’ and also some net and some total carbs, US and UK to add to the confusion. All updated and correct 🙂

          Reply

  22. Would this be ok in the freezer? Thinking making a couple then slicing and freezing so can just pull a few out at a time?

    Reply

  23. Absolutely stunning recipe! Very quick to make and the focaccia comes out beautifully every time. Thanks so much for sharing 🙂 I added 1/2tsp garlic powder when making the bread and it was divine!

    Reply

  24. just made this… to e it tastes like eggs and coconut.. texture… hot was not like bread but for what it is it’s ok

    Reply

  26. Hi Libby,
    I’m a newbie to your site. I have been looking for a no carb / low carb bread to try and came across your focaccia bread. I tried it this morning and this was absolutely delicious!! I’m T2 diabetic so this recipe is definitely a keeper for me. Thanks again!!!

    Reply

  27. Hi Libby,

    First of all, thank you for sharing your amazing recipes with us!

    Quick question: do you know how many calories this bread has?

    Many thanks,

    Ana

    Reply

  28. This may have been said somewhere on your site but I missed it so I was wondering if all your recipes with psyllium are the whole husks or can ground psyllium be used. I’ve never used the whole husks and I just bought a lg bag of ground because I went through smaller amounts too fast so I can’t afford not to use it. I’m on a small fixed income. If you did use the whole husks is there a way to use ground psyllium in the recipe? The bread does look very good!

    Reply

    • There are plenty of wheat free breads on the internet but after trial and error, I came up with this one. I add lots of salt and rosemary on top of the bread to take away the slight hint of coconut taste from the coconut flour. I don’t like the gluten free breads as they are just so processed and usually high in rice flour, tapioca starch etc so high in carbs. This one is only 4.5g carbs for the entire loaf and so packed with fibre for those who are concerned once they give up their wholegrain breads.

      Reply

      • Yes I definitely agree I have seen the mass-produced gluten free breads…I feel they are worst then the “real thing” this recipe looks wonderful I will definitely be giving it a try and passing the recipe to my aunts who do a lot of the bread baking in our home, thanks again for sharing 🙂

        Reply

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