Keto Genoese Focaccia Bread No Gluten, No Yeast

KETO GENOESE FOCACCIA BREAD (No Gluten, No Yeast)

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Keto Genoese Focaccia Bread (No Gluten, No Yeast). Each serving is just 122 calories and 1.6g carbs.

It’s super simple yet delicious. Of course it won’t have the same flavour and texture of an authentic, leavened, gluten-filled focaccia. But it’s a pretty good compromise. And since I tasted myriad Italian patisserie focacce in my pre-keto years, I can say, hand on heart, that it actually beats some of them.



ABOUT GENOESE FOCACCIA (Fugassa Genovese)

There are many regional variations of Italian focaccia. The original, and my favourite by far, is the Ligurian one. The dimples filled with extra virgin olive oil make it unctuous, crispy, and utterly exceptional.

Keto Genoese Focaccia Bread No Gluten, No Yeast

If you ever visit the North-West of Italy and you don’t mind swaying away from keto for a day, I highly recommend you give the Genoese focaccia a try. You’ll find it in Artisan Bread Shops and Patisseries. But do remember to visit them early morning, just after the bakers have completed their daily batches and the display counters are being filled. The aroma alone will make you dizzy with sensorial ecstasy! Freshly baked, unpackaged items like bread, breadsticks, pizza, focaccia, etc. sell out quickly, so shopping for these late morning or afternoon will lead to fewer choices, if any are still available.

How to Make Keto Genoese Focaccia Bread (No Gluten, No Yeast)

For my ultra low carb version, I replace wheat flour with whey protein isolate, ground almonds and lupin flour. Combining these three achieves the most authentic, neutral flavour you’d expect from a focaccia.

The next trio of crucial ingredients are baking powder, baking soda and xanthan gum. They don’t deliver that gorgeous yeasted bread aroma we’re all familiar with, but they do a pretty good job.

The method is quick, easy and without the aid of any electrical equipment. It is simply a case of combining the dry ingredients, adding hot water and stirring. Yes. It IS that simple.

Authentic Genoese Focaccia doesn’t involve rosemary or other flavours/herbs. But hey, there’s nothing to stop you adding whatever you wish.

I find neutral-tasting bread more versatile, so I only add some fresh rosemary sprigs after baking, purely for presentation.

To create the characteristic Genoese dimples, you dip your finger tip in oil and quickly press down into the batter and release. This ‘dough’ doesn’t contain gluten and yeast, so it won’t be fluffy and elastic. Dip your finger tip in oil and press down, dip in oil and press down, repeat, repeat, repeat. Don’t be tempted to just drizzle oil all over, as the ‘dough’ won’t rise and may even remain raw at the bottom.

Keto Genoese Focaccia Bread No Gluten, No Yeast

This focaccia is perfect for sandwiches, or to make cheese on toast. You could even cut it into strips to make egg ‘soldiers’ or to serve alongside dips.  My tip? Drizzle more extra virgin olive oil over the baked slices or strips, and toast/grill for a few minutes. They’ll be wonderfully crispy and delicious.

Enjoy!

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Keto Genoese Focaccia Bread No Gluten, No Yeast

Keto Genoese Focaccia Bread (No Gluten, No Yeast)

My ultra low-carb and low calorie version of this traditional Ligurian bread is just as tasty as the original.
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Course: Bread and Crackers
Diet: coconut free, Egg Free, Gluten Free, High Protein, Italian, Keto, Ligurian, Low Calorie, Low Carb, No butter
Keywords: bread, flatbread, focaccia, Genoese, Genoise, italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

Instructions

  • pre-heat oven to 170°C static.
  • heat water until hot (not boiling).
    225 g water
  • weigh and tip dry ingredients into a medium/large mixing bowl, combine thoroughly, then make a well in the centre and pour in the hot water.
    45 g whey protein isolate, 50 g lupin flour, 50 g ground almonds, ½ tsp fine himalayan pink salt, 1 tsp xanthan gum, 1.5 tsp baking powder, ½ tsp baking soda
  • immediately stir with a fork, then mix using a flexible silicone spatula.
  • spread the mixture over a lined 22cm x 32cm (8.5" x 12 5") baking tray; flatten with the spatula to a smooth, even surface, covering the whole tray; it helps to wet the spatula so it doesn't stick.
  • pour the oil into small bowl, repeatedly dip finger into the oil and poke depressions throughout, then sprinkle generously with salt all over the top.
    10 g extra virgin olive oil, fine himalayan pink salt
  • bake for 35 minutes; open oven door 45° and leave in situ for 5 minutes.
  • remove from oven and allow the focaccia to cool completely, before flipping it over and peeling off the paper liner.
  • cut into sections and store at room temperature (uncovered) until needed.
  • best drizzled with extra virgin olive oil and grilled/toasted for a few minutes.

Notes

The dough consistency will be quite liquid at first, but keep stirring and it will become a dense, frothy paste very quickly.
To create neatly lined corners, and to prevent the baking paper from moving as you spread the 'dough' over it, smear a few dots of butter on the tray so the paper will stick to it.
If you cut the baked focaccia into strips, drizzle with extra virgin olive oil and toast/grill for a few minutes, you'll create wonderful, crispy fingers to serve alongside your favourite dips.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Nutrition

Calories: 122kcal | Carbohydrates: 1.6g | Protein: 12g | Fat: 7g
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