HOW TO MAKE EASY KETO FOCACCIA - EGGLESS, GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !

Focaccia is a flat oven baked Italian bread that is similar in texture to pizza dough. Instead of the traditional way of using yeast for focaccia bread, I have opted for an easy method without yeast and eggs so that more people can get to enjoy them. This combo of garlic, thyme and rosemary is so aromatic and the whole house smelled heavenly while it was baking in the oven. During this current worldwide health crisis, I try to stick to ingredients that are more easily available to most people hence, I decided to use dried thyme and rosemary. But if you can get hold of fresh ones, feel free to use them. Even though I have provided the measurements for these herbs but if you love a stronger flavor, feel free to add more. In fact, you can add any toppings that you like too.

The key for this focaccia is to make them as thin as possible so they will be less dense. Keto bread is unavoidably dense due to its heavy, moist ingredients and no gluten hence, making them thinner will be way better than thicker. To make these focaccia thinner, you need to use a baking pan that is big enough and it doesn't matter whether they are square or rectangular shaped. In this video, I used a 12x12" square pan and managed to cut the focaccia into 2 1/2" squares which yields 25 servings.

These eggless focaccia bread can be served in so many ways as I have shown in the video. However, I can eat it on it's own as it is so flavorful and crispy when toasted. One of my favorite way is to dunk them into olive oil and balsamic vinegar dipping sauce - so good ! And it was surprisingly good even with jams - a sweet and savory combo. So go ahead and make these awesome eggless focaccia which are heavenly with a cup of coffee.

NUTRITION INFO
Total servings = 25
Per serving ;
Net carb = 1.6 g
Calories = 105
Total fat = 8.9 g
Protein = 2.1 g

INGREDIENTS
Almond flour = 300 g / 2 1/2 cup
Coconut flour = 60 g / 1/2 cup
Golden flaxseed (Finely grounded) = 40 g / 0.33 cup
Psyllium husk powder (Finely grounded) = 45 g / 5 tbsp.
Baking powder = 14 g / 1 tbsp.
Salt = 1 tsp
Hot or boiling water = 480 ml / 2 cups

Oil Mixture;
Extra Virgin Olive oil = 120 ml / 1/2 cup
Garlic (minced) = 2 to 4 cloves
Dried thyme = 1 tsp (Fresh thyme = 1 tbsp.)
Dried rosemary = 1 tsp (Fresh rosemary = 1 tbsp.)
Black pepper = 1/2 tsp
Salt = 1/2 tsp

DIRECTIONS
1. Pre-heat oven to 350F or 180C.
2. In a small pot, cook all the olive oil ingredients over low to medium heat until aromatic and before the garlic turns brown then set aside. Reserve 2 tbsp. for brushing the baking pan, 2 tbsp. for brushing the top of dough and balance for mixing into the dough.
3. In a big bowl, mix all the dry ingredients of bread until well combined.
4. Add the balance of oil mixture and mix for awhile. Then add the hot or boiling water and mix until well combined and a dough is formed.
5. Knead the dough for 1 to 2 mins.
6. Use a 12x12" square baking pan or any rectangular pan that is big enough to spread the dough as thin as possible. As keto bread are dense due to its heavy, moist ingredients and no gluten, spreading the dough to a thinner layer would be better than a thick layer.
7. Brush the bottom of pan with the 2 tbsp. reserved oil mixture.
8. Spread the dough evenly on the pan.
9. Make as many dimples as you like on the dough with your fingers.
10. Brush the top of dough with the 2 tbsp. reserved oil mixture.
11. Sprinkle with some flaky salt (optional).
12. Sprinkle with some chopped fresh thyme and rosemary (optional).
13. Bake at the lowest rack for about 30 to 40 mins.
14. Once ready, turn off the heat and let the bread sit in the oven to dry for about 30 mins.
15. Cool completely then cut into small squares.
16. These focaccia bread can be kept at room temperature for few days, refrigerated up to 2 weeks (best to wrap in parchment paper to avoid moisture before refrigerating) or frozen for months.