We bet you'll be wowed by this fun and keto-friendly focaccia recipe. Made with Modern Mountain Keto Pizza Crust, this is an unbelievably flavorful and soft focaccia with a rosemary herb topping with a touch of flakey sea salt in every bite. At just 1.4g net carbs per serving, it's a focaccia that will have family and friends fiending for more (we promise it's worth the wait).
1 Package Keto Pizza Crust
1 Stem rosemary
¼ Cup Olive oil
Flakey sea salt
Prepare the pizza dough according to package instructions except do not place the dough in the refrigerator. Instead, leav the dough out and covered for about 2 hours to allow the dough to rise.
In an 8”x8” baking dish, add 1 tablespoon of olive oil and coat the dish along the bottom and sides. Once dough has risen 2 hours, place the dough into the pan and stretch it to fit the entire pan the best you can. The dough will continue to spring back a bit, but don’t stress a perfect fit too much. Cover with plastic wrap.
In the microwave, wet a kitchen towel and place in the microwave for 2 minutes. Open the microwave and place the covered baking dish in the microwave (without turning the microwave on).
Leave the dish in the microwave for another 1.5-2 hours.
While the dough is resting, finely chop rosemary and coat with 1 tablespoon of olive oil. This will help to prevent the herbs from burning in the oven.
Preheat the oven to 400°F.
Remove the baking dish from the microwave and remove the plastic covering. Wet your fingers and press into the dough to create small depressions along the entire surface.
Sprinkle rosemary and flakey sea salt and drizzle 1-2 tablespoons of olive oil over the dough.
Bake for 20-25 minutes.
Remove from the oven and place on a wire rack. Allow it to cool for a few minutes and enjoy warm!