Mediterranean low carb focaccia bread with olives and rosemary

M low-carb bread is a bit like tofu and meat: somehow the alternatives never really reach the original. Actually. Because this low-carb focaccia blew me away: taste and consistency are damn close to a wholemeal flatbread! So close that probably nobody would stumble over it, who is not privy to it. The consistency is dry, light and airy, the taste is round and neutral-pleasant. It was so worth it, that I stood on one of the hottest days of the year in front of my hot stove and ... uh ... heated up a little.

If you're really bad, you cover the bread after the Incidentally, half the baking time with baking paper. Then the Focaccia remains visually even closer to the bright Italian template. But I was happy when, for once, nothing is burned (you remember the famous birthday cucumber?).

The chilled bread tastes wonderful with some olive oil and sea salt for dipping. Of course, all other dips, barbecue sauces or salted butter will go great too. If olives are not your thing, even dried tomatoes are doing really well. Or you just experiment wildly with the herbs.

Let me know how you liked the bread and if you found your favorite variety - I'm curious what you're saying!

Mediterranean Low Carb Focaccia Bread with Olives and Rosemary | Mediterranean Low Carb Focaccia Bread with Olives and Rosemary |

Here comes the recipe for a Mediterranean low carb focaccia bread with olives and rosemary

160g almonds 80g sunflower seeds , 80g sesame and 2 tablespoons flaxseed in a strong blender to make the finest flour possible. Set aside.

Preheat oven to 170 ° C .

40 g of butter in a small saucepan over low heat melt 300 g of cottage cheese on a small scale until no crumbs are left. Add 6 eggs (size M) with the melted butter and 2 teaspoons of baking powder and 1 teaspoon salt to the cottage cheese and mix on a small scale. Then mix in the flour mixture.

10 minutes . Spread the dough round on a sheet of paper lined with baking paper or fill it into a round silicone mold (about 25 cm)> bake at 170 ° C. Then remove the focaccia from the oven and gently press 1 handful of black olives into the dough. Sprinkle with 1 teaspoon chopped rosemary and bake another 15 - 20 minutes .

If the focaccia gets too dark, cover with baking paper (unfortunately I have to forget). Make the stick test to see if the dough is properly cooked and leave it in the oven for a few minutes.

The cooled bread with olive oil and coarse sea salt Serve.

• When blanched (ie peeled) almonds are used, the dough brightens.
• The Basic dough can be well varied with herbal salt, dried herbs or chopped dried tomatoes.
• The focaccia dough can also be baked in two small loafs as toast. Then the baking time may need.