Focaccia (low carb)
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Focaccia (low carb)
Category
Soups and Breads
Ingredients
- 3-5 tablespoons Fustini's Tuscan Herb olive oil, divided
- 1½ cups shredded part-skim mozzarella
- 1 oz cream cheese, cubed
- 1½ cups blanched finely ground almond flour
- 1 tablespoon baking powder
- 1 large egg, lightly beaten
- 1 tablespoon rosemary leaves
- ½ teaspoon coarse salt
- Additional toppings cherry tomatoes, sliced roasted garlic, sliced mushrooms, sliced sausage, cooked
- cherry tomatoes, sliced
- roasted garlic, sliced
- mushrooms, sliced
- sausage, cooked
- cherry tomatoes, sliced
- roasted garlic, sliced
- mushrooms, sliced
- sausage, cooked
(Keto-friendly)
Additional toppings
Directions
- Preheat oven to 350 degrees F. Grease the bottom and sides of a square 8-inch baking dish with 1 tablespoon of olive oil. Line it with a parchment square, and grease the parchment paper with 1 tablespoon of olive oil.
- Place the mozzarella in a medium microwave-safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds. Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it's completely uniform.
- Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough. Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally drizzle with more olive oil. Add any other toppings you wish. Bake the bread until puffed and golden brown, 15-17 minutes. Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.