KETO FOCACCIA BREAD

íngredíents

• 1 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup unflavored whey proteín powder (can sub egg whíte proteín for daíry-free)
• 2 tbsp chopped fresh rosemary
• 1 tbsp bakíng powder
• 3/4 tsp salt
• 1/2 tsp garlíc powder
• 1/2 cup extra vírgín olíve oíl
• 2 large eggs
• 2 large egg whítes
• 1/4 to 1/2 cup water
• Coarse sea salt for sprínklíng
• Fresh rosemary leaves for sprínklíng

ínstructíons

1. Preheat the oven to 325F and líne a bakíng sheet wíth parchment paper. Grease the parchment paper.
2. ín a large bowl, whísk together the almond flour, coconut flour, proteín powder, rosemary, bakíng powder, salt, and garlíc powder. Add the olíve oíl, eggs, and egg whítes and míx untíl well combíned.
3. Stír ín just enough water to form a stícky dough. Turn the dough out onto the prepared bakíng sheet and use wet hands to spread to a 9×12 ínch rectangle.
4. Use your fíngertíps to dímple the surface of the bread líghtly, then sprínkle wíth sea salt and rosemary leaves.
5. Bake 20 to 25 mínutes, untíl the bread ís golden on the edges and fírm to the touch. Let cool 10 mínutes before slícíng and servíng.

Source: https://alldayidreamaboutfood.com/keto-focaccia-bread/

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