This wonderful keto focaccia bread is made with almond flour. It’s tender, fragrant, and so good! I’ts delicious and also very easy to make.
Ingredients
- Olive oil spray
- Bread:
- 1½ cups shredded part skim mozzarella (6 oz)
- 1 oz cream cheese cubed
- 1½ cups blanched finely ground almond flour (6 oz)
- 1 tablespoon baking powder (gluten-free if needed)
- 1 large egg lightly beaten
- Toppings:
- 1 tablespoon rosemary leaves
- ½ teaspoon coarse salt
Instructions
- Preheat your oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
- Place the mozzarella in a medium microwave-safe bowl. Top it 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, as shown in the video.
- Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray the top of the bread with olive oil.
- Bake the focaccia 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.
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