Low Carb Rosemary Focaccia Bread: perfectly ketogenic and tastes almost like the real thing.
I’ve said this before. Prior to my keto switch, I was a true carbaholic and totally addicted to bread, breadsticks and basically anything made with a dough.
In the early days of keto, I honestly thought that if I didn’t manage to stick to the new low carb lifestyle, it would be because I missed my bread too much.
Quite to my surprise, it actually wasn’t that hard. I remember reading that if you eat a lot of carbs, as I used to, you crave more carbs. Reduce the carbs drastically and you don’t crave them so much anymore. Well, I didn’t think it was logical at the time, but it really is true.
Bread and the ketogenic diet.
If you are in ketosis and satisfied with your meal routine, fine. But I like variety, always have done. I used to cook such a variety of gourmet meals that I find it impossible to be content with monotony or blandness. My dinners are usually substantial enough to make bread or breadsticks totally superfluous. My lunches on the other hand, tend to be quite light and quick, so being able to have some bread to hand is always a bonus.
I’ve seen lots of keto ‘alternatives’ for bread on the internet, mainly eggy concotions and vegetables camouflaged as bread. Lots of nice ideas, but a sandwich made with lettuce leaves instead of bread slices is not my bag. And you can’t toast lettuce to make cheese on toast, either!
As much as I would love to take the credit for this low carb rosemary focaccia bread recipe, I can’t. I found the recipe in the Kindle e-book Low Carb Breads Crackers and More, by Laura and Veronica Childs (2014 edition). I did make some changes to the book recipe, because, for my first 2 attempts at making this, the consistency of the dough was way too thick to spread.
Baking disasters always happen to me when I try to follow Imperial Volume recipes: Volume is an extremely inaccurate way of measuring weight. Perhaps that was the reason for the wrong consistency of the dough, or maybe my coconut flour was just extra absorbent, or my large eggs were just not large enough. Who knows!!!??? Anyway, my recipe version shows weight in grams, so you will be able to follow it pretty accurately and it should turn out fine.
I have tried and tested 2 versions: one with coconut flour and one with lupin flour which delivers even less carbs. If you have an allergy to peanuts, be aware that lupin flour may (rarely) cause an allergic reaction.
Lupin flour can be difficult to source, so I’ve added links within the recipe below.
The most time consuming job about this recipe is chopping the rosemary. Do make sure it is very finely chopped as in the picture below.
Whatever version of the recipe you decide to go for, I am sure you’ll find this low carb focaccia bread utterly delicious and versatile, whether you use it to make cheese on toast or as an accompaniment for dips and pâtés.
- Yield: 40
- Serving size: 1
- Calories: 23
- Fat: 1.6g
- Net Carbs: 0.35g
- Protein: 1.5g
- 40g coconut flour (U.S. option HERE) or 60g lupin flour (U.S. option HERE and International option HERE)
- 1 tbsp (11g) psyllium husk powder (U.S. option HERE)
- 1 tbsp (8g) ground flaxseeds (U.S. option HERE)
- ½ tsp baking powder
- ¼ tsp cream of tartar
- 1 tsp fine Himalayan pink salt (U.S. option HERE)
- 4 large eggs
- 2 tbsp extra virgin olive oil (EVOO) (U.S. option HERE)
- 6 tbsp cold water
- 4 tbsp grated fresh Parmesan (I use Parmigiano Reggiano - it has a more pronounced flavour)
- 2 tbsp chopped fresh rosemary
- pick out the needles of a few rosemary sprigs and chop them very finely.
- grate Parmesan.
- pre-heat oven to 175°C fan (200°C static).
- butter a baking tray.
- mix dry ingredients, half the Parmesan and half the rosemary.
- in a separate large bowl, whisk eggs until frothy and doubled in volume then whisk in water and EVOO.
- add dry ingredients to the wet ones.
- stir quickly and pour onto baking tray.
- use a wet spatula or back of a spoon to spread and level the mixture so it is very thin and uniform (you should be able to fill an area 20cm x 35cm circa).
- sprinkle remaining Parmesan and rosemary all over the top and bake for about 15-18 mins until brown around the edges.
- let it cool slightly, then lift up from tray (slide a spatula under the focaccia if a bit stuck).
- cut into squares or rectangles and serve.
Your focaccia will keep in an airtight container for a few days. To revive it, just put it under a medium-high grill or in a halogen oven at 200°C for 2-3 mins.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.