Gluten-Free Focaccia Bread (Keto-Friendly)-Give Up Carbohydrates

A traditional tomato focaccia bread with olives and rosemary. Stuffed with feta and sun-dried tomatoes, it brings an authentic Mediterranean flavor.

only at 4.2 g net carbs per tabletIt is the perfect traditional bread for your next barbecue, summer party or winter dinner.

Thinly sliced ​​focaccia bread on a wooden breadboard
Tomato Focaccia Bread (Gluten-Free)

If you are tired of everyday low-carb bread and keto bread recipes, this delicious homemade gluten-free filled bread will become the new favorite at dinner time.

This is my inspiration Butter Garlic Bread Recipe, Goes well with my tomato sauce 3 ingredient pasta Or low carb Pan lasagna Come for an authentic Italian dinner.

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Ingredients and substitutes

When making gluten-free bread, you will avoid using whole wheat flour, all-purpose flour, or any other flour that contains gluten protein.

For best results, I make it myself Gluten-free flour Mix by mixing my own almond flour and coconut flour with some added psyllium husks. Why do I make my own gluten-free flour? Because almost all gluten-free flours purchased in stores are rich in starch and heavily processed.

By making your own homemade flour, you can know exactly what’s in it, and you can save money and carbohydrates. So this soft and fluffy focaccia bread is also very friendly to low carbohydrates and ketones.

Sliced ​​focaccia bread, stuffed with feta cheese and sun-dried tomatoes
Sliced ​​and Filled Gluten-Free Focaccia Bread


  • coconut powder -Not to be confused with dried coconut. You must use coconut flour.
  • Almond powder -Almond flour and almond flour are interchangeable, both can be used in this bread recipe
  • Plantago remembers -This requires help to hold the bread together (this is usually the task of gluten) and give the bread a real bread-like “crumb”. Adding psyllium husks ensures that your bread will not fall apart when slicing.

Wet material

  • Cream cheese -Use full-fat blocks instead of low-fat, light or spreadable cream cheese.
  • Egg – Moderate

Herbs and fillings

These are optional and can be omitted or replaced.

  • garlic -Use fresh garlic, or crushed garlic in a jar
  • Rosemary -You can use fresh rosemary (extracted from woody stems) or dried rosemary
  • Goat milk -Cut into small cubes to make the center of the dough exude a beautiful flavor
  • Dried tomatoess-Although sun-dried tomatoes have higher carbohydrate content than most low-carbohydrate ingredients, they have a powerful flavor and add beautiful colors. So small amounts go a long way.


  • black olives -You can use whole olives, sliced ​​olives or olives cut in half. You can even use stuffed olives or green olives.
  • butter -Melt and brush on the top of the dough before and after baking to get a beautiful look (and taste) authentic Mediterranean bread.You can use your favorite olive oil
  • Rosemary -You can use fresh rosemary or dried rosemary and sprinkle it on the melted butter that has been brushed on the bread dough.

Please refer to the recipe card for the number of ingredients.


Photo collage of sliced ​​focaccia bread on wooden breadboard
Authentic Focaccia Bread (keto version)

The traditional method of making sourdough bread usually requires mixing active yeast with warm water and then placing it at a warm temperature until it becomes thick and foamy. Pour it into some kind of general-purpose flour mixture, mix and knead (to make the gluten in the bread elastic and elastic), and then you need to wait for the dough to rise again.

No one has time to do this. My version is a simple one-bowl recipe with minimal washing. Gluten-free focaccia dough is fast, quick and easy to make.

  1. Wet material -In a large bowl, soften the cream cheese, then use a manual whisk, electric whisk or rubber spatula to add the eggs.
  2. Dry -Add all the dry ingredients and gently fold them into the wet ingredients until your bread dough is soft.
  3. filling -Fold in fresh herbs and feta cheese.
  4. Ingredients -Brush with melted butter (or extra virgin olive oil), sprinkle with fresh herbs, and press olives into the top of the bread.

How to shape your focaccia bread

There are two ways to shape your bread, and I have shown both ways in this article.

Place the top focaccia bread on the prepared baking sheet, line it with parchment paper, and shape it into an authentic oval focaccia shape. At this point you can decide to cut the slice into half of the top of the bread. This not only looks beautiful, but also helps to cook the bread in the center. In addition, as the bread is baked, slices begin to bake at each edge.

In the picture above, I poured the bread dough into a baking pan brushed with olive oil. This will create a rectangular bread. It may not be the classic Focaccia shape, but it is easier to do. Either way-it tastes great!


Sliced ​​focaccia bread, stuffed with feta cheese and sun-dried tomatoes

It can’t be easier than this. You don’t need bread machines, food processors, mixers, various small mixing bowls, or even plastic packaging.

All you need is a measuring cup, a large bowl, and a baking sheet or parchment paper.

This is indeed a quick and easy recipe that you can make before any family gathering or large shared lunch. It is also very suitable for barbecue season and seasonal parties.

Choose the right bakeware

Your baking tray can have a big impact on the results of your bread. Stone baking pans (for example) take longer to heat up than metal pans or glass. Stoneware also lasts longer. If you leave it in a hot plate for too long after being removed from the oven, it may burn the bread at the bottom.

Therefore, if you use stoneware for baking, be sure to remove the bread and place it on a cooling rack.

Bake the bread until golden brown at the desired oven temperature, but also test the center to ensure that the dough is fully cooked.

important hint: You can even use this versatile bread dough to make quick and easy pizza crusts for making gluten-free pizzas, low-carb pizzas, and keto pizzas. This will soon become one of your favorite breads every week. This is the perfect texture, and the final result is always perfect.


Bake focaccia bread in a glass baking dish

Storage depends on the season and temperature. In the warm summer months, I store the bread in an airtight container. Put it in the refrigerator and consume within 3 days. Alternatively, it can be covered on a kitchen bench with a clean cloth towel and consumed within 24 hours.

In the winter months, I also put it on the kitchen counter, covered with a clean cloth towel. However, I will make sure that it is consumed within 48 hours. I don’t want to leave the fresh feta cheese filling at room temperature anymore.

Actually, I made a loaf of bread, it was fresh, and it was completely eaten in one meal. There will never be anything to store!

What to serve with focaccia bread

The classic way of serving focaccia bread is to cut into thin strips. Serve with a small bowl of extra virgin olive oil and a small plate of coarse rock salt or sea salt (sometimes mixed with dried rosemary or fresh rosemary).

You dip soft bread in olive oil and then dip it in vanilla salt. De Lizio!

Traditional focaccia bread with extra virgin olive oil, salt and rosemary on a breadboard
Focaccia bread with extra virgin olive oil, salt and rosemary.

📖 recipe

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Baked focaccia bread on a wooden breadboard

Tomato Focaccia Bread (Gluten-Free)

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Serving size: 10 slice

Net carbohydrates: 4.2G

Preparation time 10 minute

Cooking time 20 minute

total time 30 minute

diet: diabetes. gluten free.vegetarian

gluten free. No grain. ketone. High-speed rail. Low carbohydrate. No sugar.Does not contain wheat


A traditional tomato focaccia bread with olives and rosemary. Stuffed with feta and sun-dried tomatoes, it brings an authentic Mediterranean flavor.

Calculated components

Adjust the weight: 10 slice

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Tomato Focaccia Bread

  • Adjust the cream cheese to room temperature to soften (or put it in the microwave for 15 seconds). Using an electric whisk/mixer, add the eggs to the soft cream cheese one by one. Stir until smooth and without lumps.

  • Add garlic cloves, dried rosemary, coconut flour, almond flour and psyllium husks to the cream cheese/egg mixture and fold gently until a smooth dough is obtained.

  • Fold the diced feta cheese and chopped sun-dried tomato slices.

  • Line a baking sheet/tray with parchment paper. Shape the dough into an oval focaccia shape on baking parchment paper, and cut thin slices in half of the dough as shown in the picture. This allows the dough to cook evenly and form the traditional focaccia shape.

Focaccia toppings

  • Press the olives evenly into the dough.

  • Mix the melted butter and rosemary together. Brush the tops of unbaked dough and olives before baking.

  • Bake at 180C/350F for 20 minutes, or until the top is golden brown and cooked in the middle.

nutrient content

Tomato Focaccia Bread (Gluten-Free)


1 piece (14 pieces can be made)

Amount per serving

% Daily Value*


* The daily percentage value is based on a 2000 calorie diet.

This website provides general nutritional information for convenience and courtesy.To get the most accurate nutrition data, use the actual ingredients and brands you use in the preferred nutrition calculator, such as observatory
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