This keto three cheese blackberry focaccia is a summer must! Layers of ricotta, parmesan and mozzarella meet caramelized onions and sweet summer blackberries in this stellar gluten free and low carb focaccia.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
See recipe video for guidance!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, psyllium husk, xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
Line a 10-inch skillet or 9x9 dish with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness. With your fingers wet, make indentations in the dough. Cover with a kitchen towel and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference).
While your focaccia is proofing, heat up a skillet or pan with olive oil over medium/high heat. Add onion and cook, stirring often, until fully caramelized (13-15 minutes). In a bowl, mix together the ricotta, parmesan, and season to taste with salt and freshly ground black pepper.
Preheat oven to 350°F/180°C. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
Transfer the skillet gently into the oven and blind bake (i.e. without toppings!) for 16-19 minutes, until fully golden. Remove from oven, sprinkle caramelized onions, spread the ricotta and parmesan mix on top, followed by the mozzarella and remaining blackberries. Garnish with fresh basil leaves and bake for 15-18 minutes more until the cheese is fully melted and bubbling.
Allow the focaccia to rest for a few minutes before serving, as the texture improves drastically after just 5 minutes. Don't worry it'll still be nice and warm! Drizzle with olive oil and balsamic vinegar (or a touch of red wine vinegar if you prefer) right before serving.
*Sorry for the caps, but before you scream sugar, remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
Please note that nutrition facts were estimated, per slice, for the focaccia with the toppings.
Gluten Free & Keto Three-Cheese Blackberry Focaccia https://www.gnom-gnom.com/keto-three-cheese-blackberry-focaccia/