Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto + SCD Focaccia Slices With Tomatoes + Olives

Keto + SCD Focaccia


  • Author: Lila Ruth
  • Prep Time: 15-20 min
  • Cook Time: about 23 min
  • Total Time: about 35 min
  • Yield: 8 slices 1x
  • Diet: Gluten Free

Description

Truly delicious Keto + SCD Focaccia Bread, both recipes included! 3.3 net carbs per serving. SCD version is also Keto by default but uses gelatin and coconut flour instead of guar gum.


Ingredients

Scale

Keto Ingredients (SCD ingredients just below)

  • 1 cup + 2 tablespoons almond flour
  • 2 teaspoons baking powder (Hain Brand is Grain-Free)
  • 1/2 teaspoon baking soda
  • 1.5 teaspoons guar gum
  • 1 cup + 2 tablespoons shredded Italian Cheese Blend (or just mozzarella is ok)
  • 2 tablespoons olive oil
  • 2 tablespoons heavy cream (half and half ok for low-carb)
  • 1 egg
  • 12 teaspoons fresh rosemary and thyme for topping (dried ok)
  • 48 grape tomatoes, halved
  • 6 kalamata olives, halved
  • 11.5 teaspoons coarse salt
  • extra olive oil for dipping

SCD Ingredients:

  • 1 cup + 2 tablespoons almond flour
  • 2 teaspoons gelatin
  • 1 teaspoon coconut flour
  • 1 teaspoon baking soda
  • 1 full cup + 2 tablespoons of shredded parmesan and provolone. (50% parm, 50% provolone)
  • 2 tablepsoons olive oil
  • 1 egg
  • 1.5 tablespoons coconut milk or almond milk
  • 1 egg
  • 68 grape tomatoes, halved
  • 6 kalamata olives, halved
  • 12 teaspoons fresh rosemary and thyme (dried ok)
  • coarse salt
  • extra olive oil for dipping

Instructions

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. Keto + SCD Focaccia Dough
  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. Keto + SCD Focaccia Dough
  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!
  • Category: Keto
  • Method: Baking
  • Cuisine: Focaccia Bread

Keywords: Keto, Low-Carb, Focaccia, Bread, Italian, Grain-Free, Gluten-Free, Sugar-Free, Appetizer, Dinner, Lunch, Entertaining