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.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
Calculate ingredients
Ingredients
- 50 g (½ cup) coconut flour
- 5 tbsp psyllium husk
- 2 tsp baking powder
- 1 tsp salt
- 4 eggs - medium
- 250 ml (1 cup) boiling water
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
* 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.
Nutrition
Thelma Sweet
How can there possibly be that many carbs in this foacia bread?
Libby www.ditchthecarbs.com
The nutrition values are fro the entire bread 🙂
Mirth
Sorry Thelma - not intending to reply to you but couldn’t figure out how to post a normal post. I’ve made this recipe dozens of times. Literally. It’s my go to for a quick, low carb GF bread made out of pantry staples. I’ve always had it workout but I do find I need a much longer cooking time (about double). I also think that slight variations in the ingredients may make a bit of a difference but still. Family and I absolutely love it (even husband who generally calls low carb breads ‘slime bread’). Always need to double the recipe...thank you.
Andrea
There is 16g of NET CARBS IN THE WHOLE LOAF! Who eats the whole thing in one sitting lol
Libby Jenkinson
The nutrition for the whole loaf is written because I had so many questions if you cut it into 10 slices, 12 slcies, 16 slices, quarters etc. So now the reader can decide how many slices and nutrition 🙂
Kell
"Gluten free products are a multi billion dollar industry which is incredibly unhealthy."
This is a totally untrue statement! It might be a billion dollar industry, but it is NOT unhealthy. Read "Wheat Belly" book and find out how "healthy" gluten products are. You should not make statements like that, people are looking for information. You probably won't post this.
Libby www.ditchthecarbs.com
Hi Kell, I think you may have misunderstood. I have indeed read Wheat Belly Dr Davies and I completely agree. Gluten products and gluten-free products are both unhealthy. When you live grain-free (as suggested here and in Wheat Belly) you become gluten-free naturally and by default. The gluten-free market is full of ultra-processed and fortified. They are high carb and many people buy them in the false belief that they are healthier. Gluten-free junk is still junk. You may wish to read my article Gluten-free vs grain-free.