Keto + SCD Focaccia Bread

Keto Instructions (SCD instructions just below)

1. Preheat oven to 375 degrees.
2. Have a sheet of foil ready for later.
3. Line a baking sheet with parchment paper.
4. In a medium/large bowl, whisk together almond flour, guar gum, baking powder and baking soda. Set aside.
5. In a separate medium/ large microwave safe bowl, add your shredded cheese. Microwave for 40-45 seconds until melted.
6. Immediately after microwaving the cheese, take a fork and spread the melted cheese out a bit on the bottom of the bowl. Pour the two tablespoons of olive oil over top.
7. Now pour your flour mix on top of the oil and melted cheese—now it’s time to get our hands messy!
8. While the cheese is still very warm and malleable, you’ll want to incorporate the flour mixture into the cheese with your hand by squeezing the flour mix and cheese together. If you find the cheese is too hot for your hand, wait 15 or 20 seconds. Squeeze the flour blend and cheese together until fairly well incorporated. (For guidance, see video in post of how we make our Keto Pizza dough, it’s a similar method).
9. Then add the egg and heavy cream. Use both hands at this point to combine ingredients together until your dough forms. It will feel sticky. Once the dough starts to form, you can slap it and mold it into a disc shape. Wash your hands to remove excess dough.
10. Put your dough onto the parchment lined baking sheet. And shape it into an oval shape, just about 3/4 of an inch high. See photo below.
11. 
12. Brush dough with olive oil, then press the halved olives and tomatoes into the dough. Add fresh herbs and then sprinkle with coarse salt.
13. Place prepared dough into a preheated oven. Create a dome with your foil and place it lightly over the dough. Bake a 375 with the foil for 15 minutes, then remove the foil and bake for an additional 8-10 minutes (23-25 minutes total).
14. Remove from oven and let the bread cool for 15-20 minutes. Slice and serve with olive oil or marinara for dipping. Enjoy!

SCD Instructions

1. Preheat oven to 375 degrees.
2. Have a sheet of foil ready for later.
3. Line a baking sheet with parchment paper.
4. In a medium/large bowl, whisk together almond flour, gelatin, coconut flour and baking soda. Set aside.
5. In a separate medium/ large microwave safe bowl, add your shredded cheese. Microwave for 40-45 seconds until melted.
6. Immediately after microwaving the cheese, take a fork and spread the melted cheese out a bit on the bottom of the bowl. Pour the two tablespoons of olive oil over top.
7. Now pour your flour mix on top of the oil and melted cheese—now it’s time to get our hands messy!
8. While the cheese is still very warm and malleable, you’ll want to incorporate the flour mixture into the cheese with your hand by squeezing the flour mix and cheese together. If you find the cheese is too hot for your hand, wait 15 or 20 seconds. Squeeze the flour blend and cheese together until fairly well incorporated. (For guidance, see video in post of how we make our Keto Pizza dough, it’s a similar method).
9. Then add the egg and coconut milk. Use both hands at this point to combine ingredients together until your dough forms. It will feel sticky. Once the dough starts to form, you can slap it and mold it into a disc shape. Wash your hands to remove excess dough.
10. Put your dough onto the parchment lined baking sheet. And shape it into an oval shape, just about 3/4 of an inch high. See photo below.
11. 
12. Brush dough with olive oil, then press the halved olives and tomatoes into the dough. Add fresh herbs and then sprinkle with coarse salt.
13. Place prepared dough into a preheated oven. Create a dome with your foil and place it lightly over the dough. Bake a 375 with the foil for 15 minutes, then remove the foil and bake for an additional 8 minutes (23 minutes total).
14. Remove from oven and let the bread cool for 15-20 minutes. Slice and serve with olive oil or marinara for dipping. Enjoy!