Low Carb Focaccia Bread
Ingredients:
1/2 cup coconut flour
5 tbsp whole psyllium husk
2 tsp baking powder
1 tsp salt
4 eggs – medium
1 cup boiling water
Directions:
Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
Add the eggs and mix. The mixture will be a very firm ‘play-dough’ like consistency so don’t work it too hard at this point.
Add the cup of boiling water and mix until thoroughly combined.
Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
Bake at 350F for 25-30 minutes. It is cooked when the center is no longer ‘spongy’.
Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
* To ensure you avoid any ‘eggy’ taste, add plenty of flavors such as rosemary, garlic, salt etc.
* Psyllium husk 100% fiber and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.
Servings: 1 loaf
Nutritional Information: Based on whole loaf.
Calories: 528, Fat: 26g, Carbohydrates: 58g, Fiber: 42g, Protein: 31g
