EAT BREAD; LOSE WEIGHT
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If you’re keto, low-carb, or concerned about your blood sugar and think bread is off limits — this free guide was written for you.
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Discard Diva Focaccia
A super easy recipe to make traditional Italian focaccia from Keto living sourdough discard (your starter) with super low net carbs and all the taste your tase buds desire!
- Prep Time: 10 Minutes + 30 to 60 Minute Rest
- Cook Time: 40 to 45 Minutes
- Total Time: 60 to 65 Minutes
- Yield: 12
- Category: Discard Diva
- Method: Baking
- Cuisine: Keto Sourdough Discard
- Diet: Diabetic
Ingredients
Wet Ingredients (Add First):
- 1 cup (240 g) living starter (fed with almond flour and coconut flour)
- 1¼ cups (300 ml) slightly warm spring water (73-77°F)
- 2 eggs
- 2 tablespoons (30 ml) extra light olive oil or avocado oil
Dry Ingredients (Add Second):
- 1½ cups (180 g) vital wheat gluten
- ½ cup (30 g) oat fiber
- 1 tablespoon (15 g) double acting baking powder (zero carbs)
- ¼ cup (30 g) psyllium husks
- 1 teaspoon (6 g) Celtic or Himalayan salt
- 1 tablespoon (9 g) SAF dried yeast
- 1 teaspoon (4 g) sugar
Garnishes:
- ¼ cup (60 ml) extra light olive oil
- 1 Roma tomato, thinly sliced
- 1 tablespoon (7 g) Italian mixed seasonings
- 1 teaspoon (6 g) Celtic or Himalayan salt
- ¼ cup (25 g) Parmigiano Reggiano, freshly grated
Instructions
- Preheat your oven to 350°F/180°C.
- Prepare the water: Microwave spring water for 30 seconds until slightly warm (about 73-77°F). Add the warm water to your mixing bowl.
- Combine wet ingredients: Add living starter to the bowl of your stand mixer. Add remaining wet ingredients and stir to combine.
- Add dry ingredients to the bowl of your stand mixer.
- Initial mixing: Using a beater hook, mix dough on low for one minute to incorporate all ingredients. Gradually increase speed and continue mixing.
- Develop the gluten: Increase to higher speed and mix dough for 4-5 minutes. This activates the gluten and creates that perfect keto bread texture.
- Prepare your pan: Spray a 14-inch oven-proof non-stick pan with avocado or olive oil spray.
- Transfer dough to the prepared pan.
- Shape the focaccia: Using your fingers, press dough out to the perimeter of the pan.
- First rise: Cover and let sit for 30-60 minutes in a warm spot.
- Create dimples: Using your fingers, press characteristic dimples into the dough.
- Add toppings: Lay tomato slices on the dough, sprinkle with Italian seasonings, and drizzle generously with olive oil.
- Bake: Place in oven and bake for 40-45 minutes until golden brown.
- Initial cooling: Remove focaccia from oven and let cool for 5 minutes.
- Crisp the bottom: Remove focaccia from pan and return directly to oven rack to crisp the exterior for a few minutes.
- Final touch: Remove from oven and while still hot, grate Parmigiano Reggiano generously over the top.
- Serve: Slice into 12 pieces and enjoy warm!
Notes
Amazon Shopping Links
CANADA:
- 14-Inch Non Stick Focaccia Pan
- SAF Instant Dried Yeast
- Anthony’s Vital Wheat Gluten
- Anthony’s Oat Fiber
- Anthony’s Psyllium Husks
- Celtic Salt
- Bob’s Red Mill Baking Powder
USA:
- 14-Inch Non Stick Focaccia Pan
- SAF Instant Dried Yeast
- Anthony’s Vital Wheat Gluten
- Anthony’s Oat Fiber
- Anthony’s Psyllium Husks
- Celtic Salt
- Bob’s Red Mill Baking Powder
Nutritional Information
Entire Keto Bread Focaccia
- Calories: 2,297
- Fat: 114.3g
- Protein: 223.7g
- Total Carbs: 156.5g
- Fibre: 124.5g
- Net Carbs: 32g
Per Slice (12 slices)
- Calories: ~191
- Fat: ~9.5g
- Protein: ~18.6g
- Total Carbs: ~13g
- Fibre: ~10.4g
- Net Carbs: ~2.7g
Note: Nutritional values are approximate and may vary based on specific brands and measurements used.
Find it online: https://sinlesssourdough.com/discard-diva-focaccia/