This Keto Sourdough Focaccia is soft, airy, and packed with classic sourdough flavor. Topped with olive oil, rosemary, and flaky sea salt, it’s a delicious low-carb alternative to traditional focaccia. Serve it as a side dish, use it for sandwiches, or enjoy it on its own fresh from the oven.
Prep Time
- Prep Time: 20 minutes
- Fermentation Time: 12–24 hours
- Bake Time: 35–40 minutes
- Total Time: About 13–25 hours
Ingredients
For the Keto Sourdough Starter
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- ½ cup warm water
- 1 tablespoon apple cider vinegar
- 1 teaspoon active dry yeast
For the Focaccia Dough
- 2 cups almond flour
- ½ cup coconut flour
- 3 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- ¼ cup olive oil
- 1 cup warm water
- Prepared keto sourdough starter
For the Topping
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon flaky sea salt
- Optional: sliced olives, cherry tomatoes, or minced garlic
Instructions
Step 1: Prepare the Starter
In a medium bowl, combine the almond flour, psyllium husk powder, warm water, apple cider vinegar, and yeast. Stir until everything is fully mixed and resembles a thick batter.
Cover the bowl loosely with a clean kitchen towel or plastic wrap. Leave it in a warm place for 12 to 24 hours. During this time, the mixture will develop a pleasant tangy flavor that mimics traditional sourdough.
Step 2: Preheat the Oven
When you’re ready to bake, preheat your oven to 350°F (175°C). Line an 8-inch or 9-inch square baking pan with parchment paper and lightly grease it with olive oil.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Mix thoroughly so the ingredients are evenly distributed and there are no clumps.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk the eggs until smooth. Add the olive oil and warm water, then stir well.
Add the prepared sourdough starter and mix until fully incorporated.
Step 5: Make the Dough
Pour the wet ingredients into the bowl of dry ingredients.
Using a spoon or spatula, mix until a thick dough forms. The dough will seem wet at first but will quickly thicken as the psyllium husk absorbs moisture.
Allow the dough to rest for about 5 to 10 minutes.
Step 6: Shape the Focaccia
Transfer the dough into the prepared baking pan.
Using lightly oiled hands or the back of a spoon, spread the dough evenly across the pan.
Press your fingertips into the surface of the dough to create the classic focaccia dimples.
Step 7: Add the Toppings
Drizzle the olive oil evenly over the top.
Sprinkle with chopped rosemary and flaky sea salt.
If desired, add sliced olives, cherry tomatoes, or minced garlic for extra flavor and texture.
Step 8: Bake
Place the pan in the preheated oven and bake for 35 to 40 minutes.
The focaccia is done when the top is golden brown and the edges are lightly crisp.
If the top browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
Step 9: Cool and Slice
Remove the focaccia from the oven and allow it to cool in the pan for about 10 minutes.
Lift it out using the parchment paper and place it on a wire rack to cool further.
Slice into squares or rectangles before serving.
Serving Suggestions
- Serve warm with olive oil for dipping.
- Use as a base for keto sandwiches.
- Pair with soups, salads, or grilled meats.
- Toast leftovers and top with avocado or cream cheese.
Storage
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months and reheat as needed.
Approximate Nutrition (Per Serving)
- Calories: 180
- Fat: 15g
- Protein: 7g
- Net Carbs: 3g
This Keto Sourdough Focaccia delivers all the savory flavor and satisfying texture of traditional focaccia while keeping carbs low and keto-friendly. Enjoy every flavorful bite! 🍞🌿✨
