Rosemary & Sea Salt Focaccia Bread ๐Ÿž๐Ÿ“ฝ๏ธ gluten free, keto & paleo

65 comments

  1. Holly says:

    This is RIDICULOUSLY Good! I just took it out of the oven few hours ago. It was hard to wait because of the smell but Iโ€™m glad I did. I toasted a piece up in the toaster oven and added a bit of ghee on top (because all of the olive oil I put all over it wasnโ€™t enough! lol).
    I didnโ€™t have Rosemary on hand so I used fresh thyme but I know Rosemary would be delicious. I also didnโ€™t have NOW psyllium so I knew it would turn purple (and it did) but I donโ€™t care because it didnโ€™t affect the taste at all. I used ground flax instead of the gum since it tends to bother our stomachs.
    Paola, you really are masterful. Every single recipe of yours I have tried has been outstanding! Iโ€™m going to purchase all of your books to support your efforts and gain access!
    In my opinion, the large flaky sea salt on top pushes this recipe over the edge! SO GOOD. I canโ€™t wait to try the โ€˜zucchiniโ€™ apple muffins and the waffles next!

  2. Lucia says:

    Hi! I’ve made this recipe and it’s really great. One thing, though: when chewing there is a slight feeling of “sand”. Don’t laugh, please! ๐Ÿ™‚ I am doing something wrong but I don’t know what. Thank you!

    • Paola says:

      OH man! Sand isn’t what we’re going for here! ๐Ÿ˜‚ Lucia, do you think it could be an ingredient issue? Do you see any specks of a particular ingredient? The grain free flours vary so much that I’ve also gotten on occasion some brands etc that weren’t so well ground and gave sandy texture? I hope this helps!

  3. Giselle says:

    Can I use instant yeast instead of dry active?

    Am excited to try this recipe but am hesitant because I only have instant yeast? Would I follow the same steps for instant with water plus syrup

    • Paola says:

      Hi Giselle! I know readers in other recipes have used it in the past (in my experience even though you ‘don’t have to proof’ it, you can still go ahead and do a sugar proof) xo!

  4. genevieve says:

    hi paola, can i make ahead and keep? couldn’t find any info on freezing either dough or finished product, please advise!

    • Paola says:

      Hi Genevieve! You can freeze any of the yeast breads on the site post bake. They obv loose a tad of freshness, but are actually surprisingly good post freeze ๐Ÿ˜‰ xo

      • Genevieve says:

        Thanks paola
        That is to say i cannot freeze the dough pre -bake correct? Not like the rest of the other recipes like pasta or gnocchi where i could freeze pre cooked?

        Thx

  5. Jenny says:

    Hi Paola, I made this the other day, and great taste/texture….however, it turned purple even though I used Now brand psyllium powder. I’ve used another brand of psyllium which turned my bread purple too. UGH!!! I’m wondering if anyone else has this issue even using Now brand?
    Thank you!!

    • Paola says:

      Hi Jenny! In my experience NOW hasn’t turned my bread purple yet, but I suppose it can vary from batch to batch? Doesn’t change the taste/texture though- just the aesthetics. Unfortunately I cannot help much here as its just a luck situation ๐Ÿ™

  6. Stephanie says:

    Dear Paola, One thing I am a little confused about. In your recipes such as the delicious, beautiful looking Focaccia Bread with rosemary, you use dry active yeast. Doesn’t yeast contain grain or gluten? Thank you for answering perhaps an “ignorant” or silly question. Thank you, stephanie

    • Paola says:

      Hi Stephanie! Not ignorant at all! There is actually gluten free yeast out there, I have Celiacs so this is something I absolutely need. Xo!

  7. Rob says:

    Paola, thank you so much for this recipe. I”m Italian and since having some health issues had to give up on carbs. I have been missing my pasta and bread and was delighted to find your recipe but skeptical, since I can’t stand cauliflower crust for pizza substitution. However, all to say I love I love the way it turned out, it will never be real Italian focaccia but it’s as good as it gets.

  8. Gila says:

    Oh this is SO good—made it twice so far using ground flax for the psyllium husks.
    Also gave it to some friends who are glutn free and …a big hit.
    Great with a little cream cheese (don’t do dairy too much but it goes so well with this!) and for all spreads—
    Enjoy everyone

    • Paola says:

      Desafortunadamente ahorita no estoy vendiendo nada Ana Barbara (a lo mejor en un futuro otra vez si ;)!). Pero checa recetas como las de las tortillas (o 15 minute pizza) que no usan horno! xo!

  9. Andrea says:

    Hi there! I have been drooling over the pictures of this bread after not eating traditional bread for about a week. In the process of purchasing ingredients and looking up information about xanthan gum to see if it’s paleo. Turns out it’s not, but chia seed has been recommended as a binding agent in place of xanthan gum. Have you tried this? Hope to hear back soon!

  10. Gila says:

    My stores tell me there is no psyilium husk for awhile…can I use more flax or almond flour or just wait a few weeks?

    • Paola says:

      Hi Gila! Guess what? I ran out of psyllium and cannot get it in Mexico for the next couple weeks so I actually made this one without the psyllium just last week (just replaced it with flax) and it was still very good. So just did a straight sub for golden flaxseed meal, just be sure to re-grind it until finely powdered rather than flakes. xo!

  11. Ashley says:

    Hi, Paula!
    Is there a way to integrate a choux technique with the density of the focaccia style to create bagels so that thereโ€™s the dual of fluff plus density? Also, can Keto dough be boiled as if it were real bagels?
    Thanks!

    • Paola says:

      Hi Ashley! I’ve tried, but the breads come out fluffy-soft (which is ahem, how the donuts were born!). And most unfortunately nope on the boiling to get ‘real’ bagels, as since the flours aren’t grains they simply just don’t cook in water (rather get all mushy and gross). Working on a bagel recipe though, but going a bit outside traditional method ๐Ÿ˜‰ xo!

  12. Christina says:

    Paola! I love your site and recipes so much. A huge thank you for all you do! You are simply the best! I will try myself through all your recipes.

    I made the Focaccia yesterday and it was a big success with my husband. The only thing I noticed is that it turned out much denser than yours. I followed all the steps and did not swap out any ingredients. But this happens every time I make a keto bread loaf so it must be something about my oven or the ingredients I use. I was wondering if you had any insights into this.

    I use Bob’s red mill almond flour (don’t have access to Anthonys or Well Bees ๐Ÿ™ ) and maybe it is less finely ground. Would that prevent the rising?

    I also live in Switzerland so maybe that affects it?

    Is there anything I could add more of so or do so that bread rises and does not become suuuuper dense?

    Thanks again!

    • Paola says:

      Hi Christina! So happy you’re enjoying the recipes (blushing here! ;)!). Regarding the rise, I doubt it’s your almond flour as I’ve also baked with Bob’s in the past and it’s fine. It could be that your psyllium powder is not ground fine enough, always worth giving it a re-grind.

      And yup, it could definitely be your altitude. If normal baked goods have problems deflating at high altitudes, keto goods famously fall flat. I live in Mexico City though (2,250m above sea level), so unless you’re much higher up than me that shouldn’t be the issue. Though note that I did see some pics of a couple other readers on Instagram, and their focaccia did look SO much fluffier than mine. Anyways, hope this helps! xo!

      • Christina says:

        Thanks so much for the detailed reply! Good to know about Bob’s flour. I will start using the same brand Psyllium husk as you. (thank goodness for iherb!)

        Turns out I am much lower altitude! haha Ah, the mysteries of baking.

        • Paola says:

          Oh yes, and if normal baking is finicky, keto definitely takes it to a whole other level! And lol on iHerb, I buy from the too. Though it sometimes takes 2 months for things to get to Mexico City…!

  13. Irene says:

    Can I use the same recipe to make a loaf of bread? I noticed you donโ€™t have any loafs in your recipes

    • Paola says:

      Hi Irene! You won’t get the best results in all honesty. I’ve been working on a loaf for a LONG time now, and it seems that yesterday finally something great tasting came out. Still need to work a bit on the structure, but you guys should have a proper loaf soon. xo!

  14. Jasmin says:

    We love this bread! It is so flavorful! Thanks so much for coming up with it!

    Have you tried tweaking the recipe to get an even more fluffy yeast dough to make a brioche? For Easter we do a lot of brioche stuff and I’d love to have a keto option, so I don’t have to miss out! Save me please! ๐Ÿ˜‰

    • Paola says:

      Hi Jasmin! So happy you enjoyed it! I am indeed working on a fluffier yeast dough (last one actually rose too much and collapsed…!). So I’m thinking it will be possible eventually ๐Ÿ˜‰

      In the meantime take a peek at the waffles. I made French toast with them and a friend and I agreed that they tasted like brioche French toast. Not a perfect alternative yet, but worth a peek! xo!

  15. Mackenzie says:

    I am so exited to try this recipe, been craving a little bread in my life! But was curious what is the serving size for the nutritional value part? Thanks for the great recipe canโ€™t wait to try!

    • Paola says:

      Hi Mackenzie, the number of servings is always in the upper part of the recipe card and nutrition info is calculated per one serving xo!

  16. Jackie says:

    In your article you mentioned coconut flour but there is no coconut flour listed in the recipe. Is this a typo?

    • Paola says:

      Hi Jackie, thanks for pointing it out! It was just in the section of preferred brands copied from another post but it’s since been removed ๐Ÿ˜‰

  17. Junior says:

    Finally a keto bread that tastes like bread! Absolutely fantastic recipe!! I saw a dude on instagram raving about it and had to try it. Surprisingly easy to make as I’m not a cook at all. He also mentioned your tortillas were the real deal. Awesome dude, can’t wait to try more stuff

  18. Stan & Grace says:

    What a fantastic bread recipe!! You really outdid yourself on this one Paola! It’s honestly hard to believe it’s made out of almonds and psyllium. Grace and I were absolutely wowed!

    After reading the comment above we did make sure to wait until it was fully cooled. Texture was unbelievable! I’m also pretty certain that ours didn’t fall nearly as much as yours did, which is always a lovely surprise when ut out even better than the pictures s ๐Ÿ™‚ the perks of living in LA I suppose. Alas! Thank you!

    • Paola says:

      Than you Stan and Grace!! That’s so wonderful to hear! And yup, LOL on the rise and fall! Living in Mexico City does make gluten free baking SO much harder. But I like to think that if I can do it, then pretty much everyone else will have great results (at least most of the time!) xo!

  19. Sue says:

    I made this in a 1/4 sheet pan without the rosemary sprigs as I wanted it as a pizza crust. I baked it for almost 30 minutes, covering it with aluminum foil after 10 minutes.
    When I sampled a piece of the edge when it came out of the oven I immediately got the familiar slimy psyllium husk mouth feel and taste. It was a judgement call as to whether I should throw it away or not due to that awful texture thing, but since I had put so much time and ingredients into it I decided to go ahead with making the buffalo chicken pizza I had planned on. After the focaccia cooled I spread it with bleu cheese dressing, topped that with shredded, cooked chicken that I had mixed with hot sauce and covered the top with shredded mozzarella cheese. I put it, on a sheet of foil, into a pre-heated 425 degree oven for about 13 minutes. I then turned the broiler on for about 4 minutes to brown the cheese on the top. The second bake (and broil) crisped the crust up quite a bit. The result was pretty good though the psyllium texture still comes through somewhat. I think lengthening the initial bake time to about 40-45 minutes would have helped dry the crust out more and it would have given a much better result.
    The next time I make this Iโ€™ll try these adjustments

    • Paola says:

      Hi Sue! Thank you for your detailed comment, I think it will be very useful to others! The thing here (and I cannot say it for certain as I’m not in the kitchen with you) is that you pinched off a piece when it first came out of the oven. This may not sound like a big thing (as it isn’t for normal gluten breads), but in gluten free baking (and particularly grain free as there are no starches!) the bread continues to cook as it cools. So by pinching off that piece, the bread lost the steam/heat inside and stopped cooking. So you definitely sampled some raw focaccia/pizza right there.

      As stated in the post, you need to let it cool completely for best texture or wait at least 15 minutes (though not ideal it still works). I’m trying to see if there’s a workaround to this for pizza, which is why I first published the recipe as a focaccia.

      And I’m thinking this was the issue as you had to re-bake it and that sort of solved the issue. But you’ll never get the texture you lost by letting the hot air escape. It may sound ridiculous, but it’s usually a warning in most (if not all) good gluten free recipes. They’ll be wet and uncooked if you cut right out of the oven.

      Hope this helps and thanks so much for reporting back! xo

  20. Jar says:

    I loved this more than words can say! Had the mouthfeel of bread and tasted great!!! Even better this morning!! Simply amazing thank you!

    • Paola says:

      Hi Nicole! I’m sorry to have missed your comment…! In all honesty I don’t think flax, chia eggs etc would work here. Grain free batter really do benefit from eggs otherwise they come out dense ๐Ÿ™ xo

  21. Dany says:

    That’s awsome and amazing, something like true focaccia I do adore
    What do you think about yacon syrup to replace honey or maple syrup ?
    Your blog is fantastic … I’m addict

    • Paola says:

      Hi Dany! I’m not sure about the yacon syrup! But you can always just put a little yeast with the syrup and some warm water and see if it activates it? Would love to hear about it if you try it! xo

  22. Rose says:

    Is there any substitute for psyllium husk? I extremely dislike the gritty texture it gives to the breads.

    • Paola says:

      Hi Rose! In all honesty, no… When creating this recipe, I probably tried about 10-12 different permutations (some with flax meal, coconut flour, whey protein) and this is the one that tasted properly good and had the best bread texture (particularly after fully cooled).

      Also keep in mind that psyllium husk varies A LOT from brand to brand. Are you using the NOW brand? And it will also vary A LOT depending on how it’s used. xo!

      • Rose says:

        I have the Viva Naturals organic super fine psyllium husk powder. It does not turn breads purple. I will try the Now brand in future. Thanks!

  23. Cliona Vaughan says:

    I love this website so much. You guys are amazing. Trying this tomorrow. Will hopefully report back soon

  24. Emily Buchanan says:

    LOL! Did the keto police tell you off about the maple syrup?! I didn’t see the post before the caps! Too funny

    • Paola says:

      Yup! And a couple of them were quite nasty in tone… the recipe already had the legend next to it, but I’m hoping the caps will help people read it! There’s a bunch of information about it on the web, and even Dr. Berg mentions it in a couple of videos about keto bread.

      It’s pure science really, sugar goes into the yeast and out comes carbon dioxide and some water to help the bread rise ๐Ÿ˜‰ xo!

  25. Claire B says:

    Looks AMAZING!! I have been missing some real yeast bread so will definitely be trying it this weekend! Should work for pizza too right? thank you thank you thank you!!!

    • Paola says:

      My pleasure Claire! Yes, it’ll definitely work for pizza (I’m still figuring out the kinks though). Just spread it out more thinly in the center and leave the edges thicker. You’ll also want to blind bake it first, take it out of the oven, allow the dough to cool slightly for about 15 minutes, add toppings and bake for another 10-15 minutes. Enjoy!

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