Best Keto Focaccia Bread Recipe

Introduction

This Best Keto Focaccia Bread is a low-carb alternative to the classic Italian favorite. It’s soft, flavorful, and topped with fragrant rosemary and flaky salt, perfect for anyone following a keto lifestyle or looking for a delicious gluten-free bread option.

Ingredients

• 1 3/4 cups almond flour
• 4 oz plain Greek yogurt
• 4 oz unsalted butter, softened
• 1 oz olive oil (divided)
• 4 medium eggs
• 1 tsp baking soda
• 1/4 tsp xanthan gum
• 1/2 tsp garlic powder
• 1 tbsp dried rosemary
• 1 tsp flaky salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line an 8×12 inch baking pan with baking paper to prevent sticking and ensure easy removal of the focaccia.
2. Step 2: In a large mixing bowl, combine the plain Greek yogurt, softened butter, and 1/2 oz of olive oil. Use an electric mixer on high speed to whisk until smooth and well blended.
3. Step 3: With the mixer running, add the eggs one at a time, making sure each is fully incorporated before adding the next to create a smooth, airy dough.
4. Step 4: Fold in the almond flour, baking soda, xanthan gum, and garlic powder. Gently knead until a cohesive and pliable dough forms, being careful not to overmix.
5. Step 5: Transfer the dough to the lined baking pan and spread it out evenly. Drizzle the remaining 1/2 oz olive oil over the top, then sprinkle with dried rosemary and flaky salt for seasoning.
6. Step 6: Bake in the preheated oven for about 25-30 minutes, or until the focaccia is golden brown on top and cooked through. Remove from oven and let cool slightly before slicing.

Tips & Variations

• For extra flavor, try adding chopped olives or sun-dried tomatoes on top before baking.
• If you don’t have xanthan gum, psyllium husk powder can be used as a binding agent instead.
• Use fresh rosemary if available for a more vibrant herbal aroma.
• To make this recipe dairy-free, substitute the Greek yogurt and butter with coconut yogurt and coconut oil, respectively.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week, or freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Reheat gently in a toaster oven or conventional oven to retain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Almond flour is key to the keto texture and flavor, but you can try other low-carb flours like coconut flour. Keep in mind that coconut flour absorbs more moisture, so you’ll need to adjust liquid ingredients accordingly.

Is this focaccia suitable for beginners?

Yes, this recipe is straightforward and forgiving, making it a great option for home bakers new to keto baking or gluten-free breads.

Best Keto Focaccia Bread Recipe

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★★★★★

4.8 from 505 reviews

This Best Keto Focaccia Bread recipe offers a delicious low-carb alternative to traditional focaccia, using almond flour and Greek yogurt for a moist, flavorful bread perfect for keto diets. Enhanced with garlic, rosemary, and flaky salt, this focaccia is crispy on the outside and soft inside, ideal as a snack or accompaniment to meals.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

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For the Dough:

• 1 3/4 cups almond flour
• 4 oz plain Greek yogurt
• 4 oz unsalted butter, softened
• 1 oz olive oil
• 4 medium eggs
• 1 tsp baking soda
• 1/4 tsp xanthan gum
• 1/2 tsp garlic powder

For the Topping:

• 1 tbsp dried rosemary
• 1 tsp flaky salt
• 1 oz olive oil

Instructions

1. Prepare the Oven and Baking Pan: Preheat your oven to 375°F (190°C). Line an 8×12 inch baking pan with baking paper to prevent sticking and ensure easy removal of the baked dough.
2. Mix the Dairy and Fats: In a large mixing bowl, combine 4 oz plain Greek yogurt, 4 oz softened unsalted butter, and half of the olive oil (1/2 oz). Use an electric mixer at high speed to whisk the mixture until smooth and well blended.
3. Add Eggs: With the mixer running, add 4 medium eggs one at a time, ensuring each egg is fully incorporated before adding the next, helping to create a smooth and airy dough.
4. Incorporate Dry Ingredients and Make the Dough: Fold in 1 3/4 cups almond flour, 1 tsp baking soda, 1/4 tsp xanthan gum, and 1/2 tsp garlic powder into the wet mixture. Gently knead until a cohesive, pliable dough forms without overworking it.
5. Shape and Season the Dough: Transfer the dough into the prepared baking pan and spread evenly. Drizzle remaining 1/2 oz olive oil over the surface, then sprinkle 1 tbsp dried rosemary and 1 tsp flaky salt evenly on top.
6. Bake the Bread: Place the baking pan in the preheated oven and bake for 25-30 minutes or until the focaccia is golden brown on top and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Remove from oven and let the focaccia cool slightly in the pan. Slice and serve warm or at room temperature as desired.

Notes

• Ensure eggs are at room temperature for better dough incorporation.
• Use unsalted butter to control the saltiness of the bread.
• Do not overmix the dough to maintain a light texture.
• Adjust rosemary quantity to preference for stronger or milder herb flavor.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat slices in a toaster oven or skillet to restore crispness.

Keywords: keto focaccia, keto bread, low carb focaccia, almond flour bread, ketogenic recipe, gluten free bread alternative