Rosemary Focaccia Bread

Prep: 10 mins
Bake: 35 mins
Makes 9” round loaf, Serves 8

Keto, vegan, gluten-free, paleo Focaccia, WHAT?!  Yes, you read that right!  This soft, fiber-loaded Italian flat bread whips up in 10 minutes and carries the same rich flavor you’d expect out of an authentic piece of warm focaccia.  When made Grain-Free, one piece has 30% of your daily fiber requirement and only 3 slowly digesting net carbohydrates.  Use this versatile recipe to create endless flavors of Italian flat bread.  Try olives, sun-dried tomatoes, fresh basil, feta, or our carnivore friends can top with their favorite spicy italian meats.  Slice a piece in half and toast it for a soft, flavorful sandwich bread.  There aren’t many focaccia recipes out there that are vegan, keto, paleo and gluten-free, so this bread is special…and you’ll taste it in every bite!  Guaranteed, this focaccia becomes a staple in your house.

Dry Ingredients:
2 cups Flour Swap
1 tablespoon fresh chopped rosemary (or other fresh herbs like thyme, basil, etc)
2 teaspoons baking powder (double for Grain-Free)
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon black pepper

Wet Ingredients:
1 cup hot water
1 cup unsweetened/unflavored plant milk 
2 tablespoons extra virgin olive oil (EVOO)

Topping:
Crushed Red Pepper Flakes
Chopped Rosemary
Flaked Sea Salt
1 tablespoon EVOO

Directions:
Preheat the oven to 400 degrees.  Grease a 9” round baking pan well with olive oil.

Mix dry ingredients well.  Add wet ingredients and stir until well incorporated.  Knead the dough with your hands for 2-3 minutes, then let the dough rest for about 5 minutes.  Knead for 1 more minute, then press into your well oiled baking pan.  Use your finger to make little holes on the top of the bread, then drizzle with more EVOO and a few pinches of each topping–red pepper flakes, herbs and flaked sea salt.

Bake for 10 minutes then turn down the oven to 350 degrees and continue baking until golden brown, about 25 minutes more.
  
Remove from the oven and cool on a rack.  Slice and serve warm.  Store covered in the fridge for up to 1 week or freeze for long term storage.