How to Make Savory Low Carb Focaccia Style Bread From Our All-Purpose Bread Mix

Focaccia Style Bread

This low carb focaccia style bread is super easy to make. The dough is made from our basic bread mix recipe and can be prepared with an endless variety of toppings! Soft and chewy, it is a delicious and healthy snack great for sharing with friends and family. You won’t believe it’s free from gluten, dairy, and carbs!

Measure Your Ingredients for Low Carb Focaccia Style Bread 

To make low carb focaccia style bread you will need:

Gluten Free All Purpose Bread Mix Measured Ingredients

Follow Instructions for All Purpose Bread Mix & Let Rest

When preparing the dough for low carb focaccia style bread, add all the measured ingredients, except for the boiling water and mix well.

Add boiling water and mix well until the dough is smooth and even. The mixing can be done by hand, in a stand mixer, or a food processor. When in doubt, mix longer it will not damage the dough!

At this point, the dough can rest in a covered bowl. Rest it in a warm environment for at least 1 hour.

Alternatively, you can rest the dough for 4 hours which will give the yeast extra time to consume ALL the remaining naturally occurring sugars in the coconut and almond flour, or if mixed in the evening it can rest well covered overnight.

Shape The Dough

There are actually many ways you can shape the dough depending on what you prefer.

Spit the dough in half and pat or roll the pieces into two ovals approximately 3/4 of an inch thick and place on a baking sheet.

You may also split the dough into 3 smaller pieces, or make one large one, and of course you can flatten it into any shape you like.

You can also try making a thicker focaccia but take note that it will need to bake longer.

At this point, brush with olive oil, sprinkle with garlic salt and add your toppings.

See below for all our topping suggestions!

Focaccia dough split in half

Bake Your Low Carb Focaccia Style Bread

Bake about 45 minutes at 325℉ or 315℉ for convection oven.

If you notice the toppings starting to cook too quickly, cover the focaccia with foil to prevent burning.

When cool, the bread can be cut into pieces.

Enjoy Your Low Carb Focaccia Style Bread

Low Carb Focaccia Style Bread is best eaten fresh but keeps well in the fridge for a couple days or longer in the freezer.

If you like, try splitting the focaccia open to make wonderful panini style sandwiches.

Remember to share your photos with us on Instagram and Facebook @foxhillkitchens. 

Baked low carb focaccia with tomatoes

Our Topping Suggestions

After flattening the dough and brushing generously with olive oil, you can add any variety of toppings. Here are some of our favorite focaccia toppings and topping combos:

  • The classic fresh rosemary and garlic.
  • Sliced red onion, kalamata olives, fresh rosemary, and garlic slices.
  • Caramelized onions, walnuts, and crumbled feta.
  • Cherry tomatoes, olives, and fresh herbs.
  • Anchovy, capers, olives and onion.
  • Marinated artichoke and goat cheese.
  • Sliced pepper, fresh sage leaves and sliced tomato.
 
Firmly press the toppings into the dough so they don’t fall off and sprinkle liberally with salt.
 
Topping Tips! 

You can use any combo of vegetables and herbs you like, just be careful of adding too many wet ingredients (like tomatoes). Slice vegetables into smaller pieces so they can cook through and be sure to leave a little space around each ingredient so the dough can still rise properly.

Low Carb Focaccia Style Bread Recipe:

How to Make Focaccia Style Bread From Our All-Purpose Bread Mix

This low carb focaccia style bread is super easy to make, and you can customize it however you like with endless toppings! Great for snacks, lunches, and sharing with friends and family.
Course: Baked Goods, Side Dish
Cuisine: Italian
Keyword: baking, bread mix, flatbread, low carb
Yield: 2 breads

Materials

  • 1 bag Fox Hill Kitchens Gluten Free All Purpose Bread Mix
  • cups Cool Water
  • 3 tbsp Apple Cider Vinegar
  • ¼ cup Avocado Oil
  • ¾ cup Boiling Water
  • Herbs and vegetables for topping

Instructions

  • Add mix, cool water, vinegar and oil in a medium bowl and mix well.
  • Add boiling water and mix well to incorporate thoroughly, & continue to mix a bit more.
  • At this point, the dough can rest in a covered bowl in a warm spot for at least one hour, or up to four hours (see notes).
  • Preheat oven to 325℉ (315℉ convection).
  • Split the dough in half and press or roll the pieces into two ovals approximately ¾ of an inch thick.
  • Brush generously with olive oil, add your toppings (see above), and sprinkle with garlic salt.
  • Bake about 45 minutes.
  • Let cool & Enjoy!

Notes

The dough should rest for at least one hour. Alternatively, you can rest the dough for 4 hrs which will give the yeast extra time to consume ALL the remaining naturally occurring sugars in the almond and coconut flour.
If mixed in the evening, you can also rest the dough overnight.
There are endless toppings you can use on your focaccia! See the section above the recipe card for our topping suggestions and tips.
If the toppings look like they are cooking too quickly, cover the focaccia with foil to prevent burning.
Baking for 45 min should be plenty of time, but when in doubt, you can always bake it a little longer.
Store the focaccia in a sealed container in the fridge for a couple days or in the freezer for a couple weeks.

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