KETO FATHEAD FOCACCIA WITH OLIVES AND TOMATOES

FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Keto fathead focaccia with olives and tomatoes is the best Mediterranean keto bread you can have! Olives, tomato and parmesan cheese on top in combination with aromatic Mediterranean herbs are delicious.

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS

FATHEAD DOUGH
Shredded mozzarella 1.5 cup/250 g/8.8 oz
Almond flour or blanched almond meal 1 cup/110 g/3.9 oz
Coconut flour 2 TBS/18 g/0.63 oz
Baking powder 1 TBS
Pinch of salt
Olive oil 2 TBS
Dried basil 1 tsp
Dried oregano 1 tsp
Powdered garlic ½ tsp
1 large egg
TOPPING
Basil 1 tsp
Oregano 1 tsp
Olive oil drizzle 2 TBS
Black olives or kalamata olives 10 pieces cut in halves 35 g/1.23 oz
Green olives 10 pieces cut in halves 35 g/1.23 oz
Cherry tomato 10 pieces cut in halves 80 g/2.8 oz
Parmesan cheese ¼ cup/25 g/0.88 oz

INSTRUCTIONS

In a microwave safe bowl combine shredded mozzarella cheese with all the ingredients and herbs listed for the keto fathead dough, except the egg.
Stir everything and microwave on high for 45 seconds.
After 45 seconds take it out from the microwave, stir and microwave for another 45 seconds.
After microwaving stir with a spoon until all ingredients well combined and try to knead. If it’s still not possible to knead repeat the microwaving for another 30 or 40 seconds.
Add 1 large egg and knead until the dough is formed.
Roll the dough between 2 parchment paper or spread it on a sheet pan layered with a parchment paper with your hands.
Don’t roll it very thin, focaccia shouldn’t be thin as pizza.
Drizzle on top with olive oil, press the dough with your fingers to make small hollows on top.
Distribute halves of tomatoes, kalamata and green olives halves on top, add Mediterranean herbs and parmesan cheese.
Bake in a preheated oven on 180 C/350 F for 20 minutes.
Serve & enjoy!