Keto Garlic and Cherry Tomato Focaccia Bread Recipe

Gluten Free
Sides
Vegetarian
4.5/5
(2946 reviews)
Keto Garlic and Cherry Tomato Focaccia Bread
Zylo Recipes

Description

Imagine sinking your teeth into a slice of savory focaccia, its aroma a tantalizing blend of garlic and ripe tomatoes. This isn't just any bread; it's a satisfying treat that fits perfectly into a mindful eating plan. The beauty of this focaccia lies in its simplicity and texture.

The crust boasts a delightful crispness, giving way to a soft, airy interior that practically melts in your mouth. The olive oil used in the dough enriches every bite, imparting a subtle fruity note that complements the other flavors beautifully. It's a bread that invites you to tear off a piece and savor it slowly.

Serve it warm from the oven as a delightful appetizer. A simple drizzle of olive oil and a splash of balsamic vinegar are all it needs to shine. Alternatively, transform it into a memorable sandwich with your favorite fillings.

To achieve the perfect rise, ensure the water used to activate the yeast is just lukewarm. Too hot, and the yeast will be rendered inactive; too cold, and it won't activate properly. Patience is key, allowing the dough to double in size in a warm environment before baking unlocks its full potential.

A touch of sugar is essential for feeding the yeast, creating the air pockets that give the focaccia its signature texture. Don't worry; the yeast consumes the sugar, leaving none behind. This recipe features garlic and cherry tomatoes, but the possibilities are endless.

Before baking, consider topping it with fragrant rosemary, thyme, sweet red onions, briny olives, or thinly sliced zucchini or eggplant. For a fresh finish, add baby arugula, fresh basil, or your preferred cold cuts after baking. A key ingredient in this recipe is psyllium husk powder.

It plays a crucial role in creating the bread-like texture and binding the ingredients together, ensuring a cohesive and satisfying final product. Without it, the bread would lack structure and the desired chewiness. This focaccia is more than just a bread; it's an experience.

It's a celebration of simple ingredients, careful techniques, and the joy of homemade goodness.

Preparation Time

Prep Time
1 h 20 min
Cook Time
25 min
Total Time
1 h 45 min

Nutrition Information

Per 1 square serving
C
Calories
400 Kcal

C
Carbs
9 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
6 g

C
Fats
37 g
Saturated Fats 5 g
Unsaturated Fats 31 g

Cholestrol 70 mg
Sodium 600 mg
Potassium 50 mg
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Ingredients

    1.
    Yeast
    Yeast
    2 tsp
    2.
    Sugar
    Sugar
    1 tsp
    3.
    Warm Water
    Warm Water
    0.33 cup
    4.
    Almond flour
    Almond flour
    1.25 cup
    5.
    Psyllium Husks (Ground / Powder)
    Psyllium Husks (Ground / Powder)
    3 tbsp
    6.
    Baking powder
    Baking powder
    1.5 tsp
    7.
    Salt
    Salt
    0.5 tsp
    8.
    Raw egg
    Raw egg
    2 medium
    9.
    Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
    10.
    Vinegar
    Vinegar
    2 tsp
    11.
    Garlic
    Garlic
    1 clove
    12.
    Tomato
    Tomato
    4 cherry
    13.
    Sea Salt Flakes
    Sea Salt Flakes
    0.5 tsp

Instructions

    1.
    To bloom the yeast, add the yeast and sugar to a large bowl. Pour in the water, making sure it is lukewarm. Whisk and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
    2.
    Once the yeast has bloomed, add the eggs, 1 tbsp olive oil, and vinegar. Whisk until incorporated. Set the bowl aside.
    3.
    Add the almond flour, psyllium husk, baking powder, and salt to another bowl. Whisk to combine. Add half of the dry ingredients over the wet mixture and whisk to combine.
    4.
    Add the remaining dry ingredients and mix until a rough dough forms. Wash and dry your hands, then knead for a couple of minutes. Cover and rest the dough for 10 minutes.
    5.
    Add 1 tbsp of olive oil to a heavy baking pan or skillet. Add the dough and flatten it until about ½ inch (1.25 cm) in thickness. Wet your fingers with water, and make indentations in the dough.
    6.
    Finely slice the garlic clove, cut the cherry tomatoes into quarters, and scatter them over the dough. Drizzle the remaining oil over the dough and sprinkle the flakey salt on top. Cover the skillet with a wet kitchen towel and let it rise in a warm place for an hour.
    7.
    At the end of the dough’s proofing time, preheat your oven to 350°F/180°C. Transfer the skillet to the oven and bake for 20-25 minutes until golden on top. If the surface starts browning, cover the skillet with foil without touching the focaccia.
    8.
    Take the skillet out of the oven and let it cool for 20-30 minutes. Cut into 9 squares and serve with olive oil and balsamic vinegar. Store the rest in an airtight container at room temperate.