KETO MUSHROOM FOCACCIA
Mushrooms in combination with rosemary and garlic will enhance the taste of this soft fathead Focaccia. Perfect with a bowl of soup or served with salad.
The dough is completely grain and gluten free,it is also yeast free which means the recipe is super quick as we don’t need to wait for the dough to prove. I’ve written a blog post on the basic fat head dough recipe, that I use. If you need some step by step instructions and tips on how to work with this dough head over there.
TIPS ON MAKING KETO MUSHROOM FOCACCIA
This is my go to recipe and as I have already mentioned, I like to grate my own mozzarella, to reduce the carb count of the recipe. I mostly use a block of 250g mozzarella and grate it by hand. You can grate larger amounts of mozzarella at once, measure 250g portions and freeze the cheese in freezer bags.
I use organic extra fine almond flour for this recipe. This flour is a lot finer then regular almond flour, it also is defatted. That means some of the almond oil has been removed in the refining process. If you can not find this type of almond flour you can use regular almond flour or blanched ground almonds but your dough might be slightly softer and more difficult to work with. You can add an extra 1/4 cup of almond flour/ground almonds to the recipe, to give stability to the dough.
The dough can be really hot and slightly sticky. To make the dough easier to work with, let the dough rest for a few minutes before kneading it. This allows the cheese to cool down a little and harden a wee bit, resulting in a nice smooth dough that’s not too sticky or too hot.
The dough will stick to your rolling pin if you try roll it out just like that. It’s best to roll it our between two pieces of parchment paper or a silicone baking mat and a piece of parchment paper. This prevents it from sticking to your rolling pin and messing up your work surface.
In the following step by step instructions you can see exactly how I make fathead dough.
To make the Focaccia soft and fluffy, I like to add an extra tablespoon of cream cheese to the dough. I made two smaller Focaccia from this recipe but you can also make one larger Focaccia for sharing
HOW TO MAKE MUSHROOM FOCACCIA
KETO MUSHROOM FOCACCIA
- Pre heat oven at 180°c.
- Line a baking sheet or cake tin with baking paper.
- In a bowl melt mozzarella and cream cheese in the microwave.
- Add egg, baking powder and almond flour.
- Use a fork or spoon to mix everything together.
- Wait a few minutes so the cheese can cool down and firm up a bit before you knead the dough.
- Knead until you have a smooth dough.
- Either roll out the dough and place it on the lined sheet or press the dough into your cake tin.
- Mix olive oil or melted butter with garlic and salt.
- Brush the rolls with olive oil or melted butter.
- Place mushrooms on top of the Focaccia.
- Sprinkle some rosemary strings.
- Bake for 20 minutes or until golden.
I always try to provide the correct nutritional information for each of my recipes. Please note that the nutritional value may vary for you, depending on the use of different brands and ingredients. Please calculate the nutritional value with the ingredients you use at home, to archive accurate nutritional information.
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