INGREDIENTS FOR EXTRA VIRGIN OLIVE OIL (EVOO) MIXTURE

EVOO = 45 ml / 3 tbsp

Garlic (minced) = 2 to 3 cloves

Dried thyme = 1 tsp OR 1 tbsp fresh thyme

Dried rosemary = 1 tsp OR 1 tbsp fresh rosemary

Salt = 1/2 tsp

Black Pepper = 1/2 tsp

INGREDIENTS FOR TOPPING

Cherry tomatoes = 7 pieces / 50 g (halved)

Fresh rosemary = 2 to 3 tbsp

Coarse sea salt = 1 to 2 tsp

INGREDIENTS FOR BREAD

Golden Flax Seed (Finely Ground) = 240 g / 2 cups

(Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self-ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds, but you can use coffee bean or spice grinder or powerful blender or food processor. If you have golden flax seed meal, just grind it further into a finer texture. The texture will still be slightly coarse, not flour. In my previous video on Keto Flax Seed Buns, I showed you how to grind the flax seeds using a multi grinder in this video)

Whole Psyllium Husks  = 27 g / 3 tbsp (Ground until half its original volume then weigh it)

(OR Pre-Ground Psyllium Powder = 4 g /1 tsp (Note: If the dough is too soft, you can add another tsp) (Note: There is a huge difference between self-ground psyllium husk and powder. For a better understanding and success, please watch this video)

Baking Powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Egg whites = 6 large (214 g)

(Note: The protein from egg whites helps with the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg whites).

Apple Cider Vinegar = 28 ml / 2 tbsp

Hot or boiling water = 240 ml / 1 cup

DIRECTIONS FOR EVOO MIXTURE

1.  This method of cooking the ingredients first really brings out the flavors. It smells heavenly when the focaccia is baking in the oven.

2.  Place all ingredients into a small pan and cook over low heat.

3.  Remove from heat before the garlic turns brown.

4.  Set aside.

DIRECTIONS FOR BREAD

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and 2 tbsp of the EVOO mixture. Mix until a dough is formed.

5.  In this recipe, I used a 9x9" or 23 cm square pan but you can use any suitable pans such as rectangle pans. Line the pan with parchment paper and brush with 1 tbsp of the EVOO mixture at the base.

6.  Place the dough into the pan and gently spread with your hands. Wet your hands for easier handling as the dough is quite sticky. Do not press hard to flatten the dough as it is better for the top of dough to look uneven and rustic after it has risen during baking.

7.  Make dimples on the dough with your fingers.

8.  Brush with the balance of EVOO mixture.

9.  Top with cherry tomatoes, fresh rosemary and sprinkle with coarse sea salt.

10.  Bake for 30 to 40 mins or until a wooden skewer comes out clean.

11.  Cool on wire rack.

12.  This focaccia can be kept at room temperate for a few days if you have a cool climate. Otherwise, it's better to refrigerate earlier. It can be refrigerated up to 1 week and frozen for months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 6.5 g

Dietary Fiber = 5.8 g

Net Carb = 0.7 g

Calories = 103

Total Fat = 7.8 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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