How to make keto vegan focaccia | Coconut flour bread

This is no doubt my favourite keto vegan bread so far. The combination of olive oil, rosemary and delicious Maldon salt is the match made in heaven which will delight all your senses. Homemade bread is the BEST :)

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INGREDIENTS
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(approx 20g net carbs for the recipe)
Dry Ingredients:
100g coconut flour
20g psyllium husk powder
1 tsp baking powder
1/2 baking soda
1 tbsp ground flaxseeds
1tsp instant yeast
1/2 to 1 tsp salt (to your taste)

Wet ingredients:
4 tbsps olive oil
2 cup hot water
2 tsp vinegar

Fresh rosemary

DIRECTIONS
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1. Place all Dry Ingredients in a mixing bowl. Mix well and place aside.

2. Combine 1 tsp vinegar with 2 cups of hot water. Stir well.

3. Add olive oil in the dry ingredients, then pour in a small amount (1/2 cup) of hot vinegar liquid and start mixing. Knead the dough thoroughly while continuing to add more liquid till you reach a smooth and moist dough. (You may need less of the 2 cup liquid so add cautiously). Cover the dough with a moist tea towel and leave to rest in a warm place for 1 hour.

4. Line a baking tray with baking sheet and grease the baking sheet. Spread the dough in the tray till it reaches the desired size/thickness. Use fingers to create “dimples” on the surface of the dough.

5. Brush the dough with a generous amount of olive oil and sprinkle rosemary and Madon salt.

6. Bake in a 170°C/350°F preheated oven for 50 - 60mins.

Enjoy x

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