Ingredients:
For the Focaccia:
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary (or other herbs of your choice)
1/4 cup olive oil
3 large eggs
1/4 cup grated parmesan cheese
For the Topping:
1 cup shredded mozzarella cheese
Additional dried rosemary for sprinkling
Instructions:
Prepare the Batter:
In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, garlic powder, and dried rosemary. Mix well.
Add in the olive oil and eggs. Mix until a thick batter forms.
Fold in the grated parmesan cheese.
Heat the Pan:
Heat a non-stick skillet or frying pan over medium heat. You can also use a cast-iron skillet for a rustic touch.
Form the Focaccia:
Grease the skillet with a little olive oil or cooking spray.
Transfer the batter onto the skillet and use a spatula to spread it out evenly. It should be about 1/2 to 3/4 inch thick.
Add Toppings:
Sprinkle the shredded mozzarella cheese evenly over the top of the batter.
Lightly press the cheese into the batter.
Cook the Focaccia:
Cover the skillet with a lid and let the focaccia cook for about 5-7 minutes, or until the bottom is golden and the cheese is melted.
Flip and Finish:
Carefully flip the focaccia using a large spatula.
Continue to cook for an additional 3-5 minutes, uncovered, until the second side is golden and crispy.
Serve:
Once the focaccia is cooked to your desired level of crispiness, remove it from the skillet.
Sprinkle some additional dried rosemary on top for extra flavor.
Allow the focaccia to cool slightly before cutting it into slices.
Enjoy:
Serve the keto cheesy focaccia warm as a delicious side dish or snack. It’s great on its own or dipped in marinara sauce or olive oil.
Remember that the cooking times might vary based on your specific stovetop and skillet, so keep an eye on the focaccia as it cooks. Enjoy your keto-friendly cheesy focaccia!