LOW CARB ROSEMARY FOCACCIA BREAD
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 40
- 1/2 tsp baking powder
- 4 large eggs
- 1/4 tsp cream of tartar
- 2 tbsp chopped fresh rosemary
- 6 tbsp cold water
- 40 g coconut flour (u.s. option here) or 60g lupin flou
- 1 tbsp (11g) fine psyllium husk powder (u.s. option here)
- 1 tbsp (8g) ground flaxseeds (u.s. option here)
- 1 tsp fine himalayan pink salt (u.s. option here)
- 2 tbsp extra virgin olive oil (evoo) (u.s. option here)
- 4 tbsp grated fresh parmesan (i use parmigiano reggiano -
- Carbohydrate 0.144682831217221 g
- Cholesterol 42.3408333332505 mg
- Fat 1.00745244381499 g
- Fiber 0.0107630707771405 g
- Protein 1.29431394431506 g
- Saturated Fat 0.317658558395704 g
- Serving Size 1 1 Serving (14g)
- Sodium 15.1831138156678 mg
- Sugar 0.13391976044008 g
- Trans Fat 0.167892278615175 g
- Calories 15 calories
pick out the needles of a few rosemary sprigs and chop them very finely.grate Parmesan.pre-heat oven to 175°C fan (200°C static).butter a baking tray.mix dry ingredients, half the Parmesan and half the rosemary.in a separate large bowl, whisk eggs until frothy and doubled in volume then whisk in water and EVOO.add dry ingredients to the wet ones.stir quickly and pour onto baking tray.use a wet spatula or back of a spoon to spread and level the mixture so it is very thin and uniform (you should be able to fill an area 20cm x 35cm circa).sprinkle remaining Parmesan and rosemary all over the top and bake for about 15-18 mins until brown around the edges.let it cool slightly, then lift up from tray (slide a spatula under the focaccia if a bit stuck).cut into squares or rectangles and serve.
