Keto Garlic and Cherry Tomato Focaccia Bread

Following a low carb lifestyle doesn’t mean missing out on delicious comfort foods, especially baked goods. This low-carb garlic and tomato focaccia bread is one of the best Keto recipes when you are craving a savory snack. Our low carb bread is olive-oil rich, crusty on the outside, and soft on the inside. You can serve it on its own, dip it in olive oil and balsamic vinegar, or use it as a base for sandwiches.

How to successfully get well-risen Keto bread?

There are some critical points to baking a successful low-carb bun. Firstly, to bloom the yeast, you must use lukewarm water around body temperature. If you use hot water, you will kill the yeast, and if you use cold water, the yeast won’t prove. Secondly, you must allow the focaccia to double in size in a warm place before baking.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any low-carb recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

What other toppings can you use for this focaccia?

While we have used garlic and cherry tomatoes in this focaccia, you can get creative with yours. If you want to add your toppings before baking the bread, then your best options would be rosemary, thyme, red onions, olives, thinly sliced zucchini, or thinly sliced eggplant. If you want to top it with fresh ingredients after baking, try baby arugula, fresh basil, or cold deli meat.

Can you omit the psyllium husk from this low-carb recipe?

Unfortunately, you cannot. Psyllium husk powder is an essential ingredient in this recipe. It is responsible for the "bread texture" and helps hold everything together.