Keto & Gluten Free Mozzarella and Basil Focaccia
Easy
Prep 15 min Cook 15 min
My Keto & Gluten Free Basil and Mozzarella Focaccia is a real winner and a perfect recipe to use when you want a loaf of bread, pizza bases or burger buns. When you are gluten free and keto its almost impossible to find those Italian favourites such as focaccia, pizza and bread that actually taste delicious and have a similar texture and “Bite”. This recipe is perfect for all your Italian needs and makes a great spongy focaccia, ideal for making toasted sandwiches, as an accompaniment to platters or letting your imagination create something new. Try and make your own basil pesto when basil is in season, it can freeze well, is so easy to make and you will surely find many ways to use it in some of your other cooking.
Grab my delicious Basil Pesto recipe here
Ingredients
- 2 cups of ground yellow flax meal – (1 1/4 cups of whole flax – blend in a blender or food processor until fine)
- 1/3 cup olive oil ( you can use an oil of your choice)
- 1/4 cup water
- 5 large eggs
- 1 tsp bicarb soda
- 1/2 tsp salt
- 3/4 cup mozzarella cheese
- 2 tblsp basil pesto
- 1/4 cup tomato passata ( sauce ) for the top – optional
Recipe Steps
- Preheat the oven to 170c fan forced
- Grease your tray well with olive oil or baking spray.
- Place the gound flax seeds into a large bowl, add in the baking powder, salt, grated mozzarella and the pesto.
- In a blender or bowl, combine the eggs with the oil and water until well combined.
- Pour the eggs and oil into the flax with the basil and cheese and stir to combine. The mixture will thicken and become sticky as the flax starts to absorb the liquid. Stir the mix for 3-4 minutes, then pour it into your tray and spread evenly. Using wet fingers, press your fingers into the dough to create the traditional dimples found in focaccia. Spoon over the sauce and drizzle with a little more olive oil.
- Bake for 15 minutes until the dough springs back when touched. Allow to cool in the tray before cutting and serving.
- The focaccia will stay fresh in an airtight container in the fridge for up to two weeks and will freeze for up to a couple of months. To reheat from frozen, allow the bread to defrost then toast or warm up in the oven, sandwich press or toaster.