Low Carb Carbalose Flour Focaccia Bread. I doubt you will be able to tell the difference between this Low Carb Carbalose Focaccia and any other real flour Italian focaccia. Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Carbalose Flour Focaccia
2014-01-27 12:09:36
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Ingredients
- 2¼ C Carbalose Flour
- ¼ C Wheat Gluten
- ¼ C Coconut Flour
- ¼ C Golden Flaxseed Meal
- 1 t Salt
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- 1¼ C Warm Water
- 1½ T Yeast
- 1 t Sugar
- 7 Drops Liquid Sucralose*
- ½ C Olive Oil
- 2 t Minced Garlic
- 1 t Dried Basil
- 1 t Dried Rosemary
- ½ t Dried Thyme
- ½ t Dried Oregano
- ¼ t Salt
- ¼ t Pepper
Instructions
- Bloom yeast with sugar in 1 cup warm water for 10 minutes.
- Put first 7 ingredients in processor and turn on just to blend.
- Mix olive oil, spices, garlic, salt & pepper and heat on low 2-3 minutes.
- Add ½ olive oil mixture to dry ingredients and pulse machine several times.
- Add liquid Sucralose to bloomed yeast and with machine running add to dry ingredients.
- Run processor for at least a minute and probably a little longer adding any additional water as needed-this should be about ¼ C more. You want to make sure there is enough water. Dough should have a loose consistency and will not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
- Form into 2 balls, put in un-greased bowls and cover with film for about 30 minutes until doubled.
- Turn out dough onto lightly floured counter and keeping their shapes, roll into big 1 ½” thick circles and put onto sheet pan lined with parchment paper, or better yet your Silpat.
- Preheat oven to 425 degrees.
- Drizzle and brush rest of olive oil mixture all over both tops.
- Let rise 15-20 minutes. Do not over proof as it will raise more in the oven and Focaccia is a relatively flat bread. Using your finger tips make “dimples” all over dough.
- Bake 15-20 minutes or until light golden brown.
- Cut each round into 8 traditional “pie wedges”.
- 16 Servings
- 115 Calories, 6g Protein, 6g Fat , 9g Carbs, 5g Fiber, 4g Net Carbs
Notes
- Please note the use *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
- You may also add black, green, or kalamata olives, thin slices of fresh tomato, slivered onions, & maybe a little parmesan or mozzarella cheese and...this already seems suspiciously like pizza. Um Yum-Oh Boy.
- You do not necessarily need to make this into rounds as it can be formed into any shape you wish and no matter the shape, it is terrific dipped in olive oil.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
If I wanted to make a focaccia-type bread like the one you have here, but I wanted the dough to be moister and softer, what would would recommend adding?
Sameer,
Perhaps using a bit of heavy cream instead of all the water although it may end up not staying fresh as long. Malt powder may help although you may not have access to it. Focaccia is dense by nature and not really designed to be “soft”.