cherry tomato and garlic parmesan focaccia
Recipe by: @kravinketo
| prep time | bake time | keto-friendly | difficulty level |
|---|---|---|---|
| 150 mins | 25 mins | yes | easy |
Focaccia—we're not great at spelling it, but we're definitely great at eating it. And luckily, focaccia is easier on your diet than ever, thanks to keto ingredients that sing in the pan. This recipe by the wonderful @kravinketo originally used our bread mix, but we've adapted it using our NEW Keto Pizza Crust Mix and we think you're really going to love it! Give us a try and let us know what you think!
ingredients:
- 1 package Scotty’s Everyday Keto Pizza Crust Mix
- 2 tablespoons extra virgin olive oil
- 1 packet (2 ¼ t.) active dry yeast
- 1 1/2 cup warm water (95- 110 °F)
- 1 tablespoon monk fruit sweetener
- Sprinkling of sea salt
Cherry Tomato and Garlic Topping:
- 1/2 container of cherry tomatoes, sliced in half
- 2 tablespoons extra virgin olive oil
- 1 tablespoon warm water
- 1/2 tablespoon minced garlic
- Salt, pepper and Italian seasoning to taste
instructions
- Mix dough ingredients according to package instructions, with the addition of monk fruit and sea salt
- Prepare a small baking sheet with oil. Spread bread mixture with oiled spatula evenly across pan
- Cover with plastic wrap and let rise for 2 - 2.5 hours
- Preheat oven to 375°
- Uncover your dough and press tomatoes cut side down evenly across the top of bread into two halves
- Use a brush to brush the garlic and olive oil juice across the top of bread
- Sprinkle with grated parmesan
- Bake for 25-30 minutes
- Serve with marinara sauce, as a sandwich, or with a salad. Enjoy!
