This Low Carb Focaccia Bread is a great idea in my opinion.
Not only does it taste great, it is low in carbohydrates.
Low Carb Focaccia Bread
This is a great tasting bread that you can easily jazz up in so many ways.
However, you could totally make your low carb bread plain if that is what you prefer to do.
I love that this is a bread that I can eat even when I am watching my carbs.
Not many breads can be enjoyed when you are watching your carbohydrates.
Having options such as this for bread is a good thing to have, if you ask me.
In case you are not familiar with the whole concept of Focaccia bread, let me fill you in.
This is an Italian style bread that can be eaten alone or it can be part of something else like a sandwich bread.
I like to top mine with yummy ingredients in order to personalize it to my liking.
One popular way to eat focaccia bread is to dip it into oil.
There are a lot of great options for dipping oil that you can find online. Olive oil is the standard dipping oil for focaccia bread or I should say, the most often used.
This low carb bread recipe can also be made as a keto bread.
Using a 'fathead' style recipe, you could make this bread using this recipe.
- Mozzarella Cheese- 1 ½ cups part skim.
- Cream Cheese, 2 tbsp.
- Almond Flour- ¾- 1 cups
- Baking Powder- ½ tbsp.
- Eggs- 1 large.
The fathead style of making this recipe is also gluten free.
It requires more work and to be honest, the dough is a hard one to work with as it is very sticky.
To make it combine the cheeses in a microwave safe bowl and microwave for 1 ½ minutes, Then stir in the remaining ingredients. Place vegetable oil over your hands to work the dough into the shape that you need and bake as indicated on the recipe that you are using it for.
I will be using Carbquik to make my Low Carb Focaccia Bread.
If anything, the Carbquik dough is easier to work with than the 'fathead' style bread recipe. It is also a quick recipe to make.
What I find to be important is how you top your fococcia bread.
You can certainly make your bread more on the plain side for dipping. Simple sprinkle a bit of Kosher salt on top of it.
I like to add a bit of extra seasonings to the top of my low carb and quick keto bread recipes.
By now you probably know about about my affinity for the Everything Bagel Style Seasonings, which you can find online. You can also give your bread a more Italian feel with antipasto style food or pizza toppings.
Here are some similar recipes that you may also like.
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- KETO Low Carb Mug Bread.
- Low Carb Pizza Calzones.
- And, Low Carb KETO Cheesy Pull Apart Bread.
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The recipe for Low Carb Focaccia Bread
As mentioned, I will be using Carbquik to make my Low Carb Focaccia Bread.
Also mentioned above is how your personalize your bread with toppings.
You can certainly make your bread more on the plain side for dipping. Simple sprinkle a bit of Kosher salt on top of it. However, my favorite toppings are the Everything Bagel Style Seasonings, which you can find online. You can also give your bread a more Italian feel with antipasto style food or pizza toppings.
What you will need to make this
There are a lot of great options for dipping oil that you can find online. Olive oil is the standard dipping oil for focaccia bread or I should say, the most often used.
- Yeast- 1, .25 ounce packet
- Water- 1 cup. Warm from tap is fine.
- Sugar Alternative- 2 teaspoons equivalent to sugar. Use 1:1 measured granular to sugar suggested. You could use regular sugar as it will help feed the yeast and the impact will be minimal.
- Olive Oil- ¼ cup.
- Carbquik - 3 cups divided.
- Seasonings as desired- see above suggestions.
- Dipping oil as desired- see above for ideas.
How to make Low Carb Focaccia Bread
- Start by adding the yeast to your water and allow it to dissolve. You will know when it is ready as it will begin to bubble. While you wait, butter or grease a bowl for use later when you set your bread to rise.
- When your yeast and water bubbles, you can stir in the sugar alternative and the olive oil.
- For this next step I use a dough hook attachment on my stand mixer. Place half of your Carbquik in a mixing bowl and add the ingredients from the first two steps to that bowl. Then on a medium speed, mix the ingredients until they are blended and somewhat elastic. Add the remaining Carbquick and knead the dough. It should take about 8-10 minutes using the dough hook or other similar kneading aid to get your dough to a bread dough like state and are able to form a ball.
- Place the dough ball into the greased bowl from the first step. Cover and allow this to rise. It should take about an hour to get the dough to a good place for your focaccia .
- Line a cookie sheet with parchment paper. Place to dough ball on to the paper and then place another piece of parchment paper over it. Next, use a rolling pin to roll the dough out. Remove the top layer of parchment paper and poke holes in your dough. You can use the end of a wooden spoon making holes every 2-3". Replace the paper and allow the dough to rise again for an hour.
- When ready to bake your bread preheat the oven 400 and remove the top layer of parchment paper. Sprinkle some additional oil on top of your rolled out dough and add any desired toppings. Bake for 18 to 25 minutes or until your bread starts to turn golden. Allow the bread to cool before serving. The baking time will vary depending on the thickness of the bread and your added toppings.
The Recipe Card for Low Carb Focaccia Bread
Low Carb Focaccia Bread
Ingredients
Instructions
- Start by adding the yeast to your water and allow it to dissolve. You will know when it is ready as it will begin to bubble. While you wait, butter or grease a bowl for use later when you set your bread to rise. When your yeast and water bubbles, you can stir in the sugar alternative and the olive oil.
- Place half of your Carbquik in a mixing bowl and add the ingredients from the first two steps to that bowl. Then on a medium speed, mix the ingredients until they are blended and somewhat elastic. Add the remaining Carbquick and knead the dough. It should take about 8-10 minutes using the dough hook to form a ball. You can also knead your dough by hand.
- Place the dough ball into the greased bowl from the first step. Cover and allow this to rise. It should take about an hour to get the dough to a good place for your focaccia.
- Line a cookie sheet with parchment paper . Place to dough ball on to the paper and then place another piece of parchment paper over it. Next, use a rolling pin to roll the dough out. Remove the top layer of parchment paper and poke holes in your dough. You can use the end of a wooden spoon making holes every 2-3". Replace the paper and allow the dough to rise again for an hour.
- When ready to bake your bread preheat the oven 400 and remove the top layer of parchment paper. Sprinkle some additional oil on top of your rolled out dough and add any desired toppings. Bake for 18 to 25 minutes or until your bread starts to turn golden. Allow the bread to cool before serving. The baking time will vary depending on the thickness of the bread and your added toppings.
Recipe Notes
Also mentioned above is how your personalize your bread with toppings.
You can certainly make your bread more on the plain side for dipping. Simple sprinkle a bit of Kosher salt on top of it. However, my favorite toppings are the Everything Bagel Style Seasonings, which you can find online. You can also give your bread a more Italian feel with antipasto style food or pizza toppings. There are a lot of great options for dipping oil that you can find online. Olive oil is the standard dipping oil for focaccia bread or I should say, the most often used.
most recently updated:
May 3, 2019*About Sugar Alternatives
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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