Keto Onion Focaccia with Almond or Sunflower Flour
Gluten free, grain free, nut free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 15 min + 1 hour resting for the onions
Cook time: 20-25 min + 15 min resting in the oven
Total time: 55 min + 1 hours resting for the onions
Servings: 9
While visiting my parents in Milan, my husband Andy had his first slice of onion focaccia from Pastore (my family is a huge fan of this bakery, and they have my favorite focaccia of all time). Andy had it EVERY DAY for the 3 weeks we were home. Now that we’re back in the US and don’t have the Pastore bakery nearby, I decided to try making my own version of an onion focaccia. I used as starting point my favorite keto recipes, the focaccia with almond flour from healthyrecipesblog and my sunflower seed focaccia, and the result was a great success! Andy was impressed by how good it tasted, and when my step son tried it the first time, he devoured half of it without saying a word. Apart for the time it takes to soak the onions, the prep time is quick and the recipe is very simple. You should try it!
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, you can use your favorite baking powder and the almond flour commonly found at the grocery store.
Ingredients
Olive oil, 25 g (2 tbsp)
Fresh mozzarella for pizza, 100 g (½ cup). Belgioioso is an example.
Cream cheese (full fat or reduced fat), 30 g (1 oz)
Almond flour or Sunflower seed flour (for a nut-free version), 160 g (1 + ½ cup)
Gluten free baking powder, 3 g (1 tsp). For a grain-free version use 3.5 g (1 tsp) of cream of tartar and 2.5 g (½ tsp) of baking soda.
Egg, 1
White onion, 200 g
Salt, 6 g (1 tsp) + some to taste
Apple cider vinegar, 4 g (1 tsp)
Tools you might be missing:
A square 10 inch baking dish or one with a different shape but covering at least the same surface area
Instructions
1. Fill a medium size bowl with cold water, 1 tsp of salt and 1 tsp of vinegar. Cut the onion in thin slices (between 1/4 and 1/8 inch thin), add them to the bowl, and soak them for 1 hour. From some online resources it looks like this step helps with smoothing the flavor and prevents the onions from darkening while in the oven.
2. After 1 hour, place the oil in a cup, as you’ll need it to grease your hands when working the dough with your hands.
3. Preheat the oven to 350 F. Line a baking dish with parchment paper, and put 1 tbsp of oil on the parchment paper.
4. Slightly beat the egg.
5. Mix together the flour and baking powder (or cream of tartar and baking soda) in a shallow bowl, set aside.
6. Dice the mozzarella into small pieces and place it in a microwave safe bowl. Add the cream cheese. Microwave for 30 seconds. Whisk with a fork. Microwave for 40 more seconds. Whisk again to combine.
7. Add the combined cheeses and the egg to the flour mixture. Stir with a wooden spoon. Work quickly, to mix the dough as uniformly as possible before it cools.
8. Move the dough to the baking dish. Lightly oil your hands and press the dough to cover a 9 x 9.5 inch surface. You want the outer 1 inch to be slightly thicker than the central part (where you’ll be placing the onions).
9. Drain the onions and pat them dry with a paper towel. Place them on top of the focaccia, covering it up to 1 inch from the edge. Sprinkle the leftover oil over the top, and add salt to taste.
10. Bake for about 20-25 minutes until the focaccia starts turning golden. Turn the oven off and leave the focaccia to rest inside the oven for another 15 minutes.
11. Remove from the oven and let cool completely.
12. Cut and serve.
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. Here we assume almond flour and baking powder.
Serving size: 1 square (1/9 focaccia) | Calories: 194 | Total fat: 15.7 g | Total carbohydrates: 6.9 g | Total fiber: 2.7 g | Total sugars: 2.8 g | Protein: 7.3 g | Net Carbohydrates: 4.2 g
Storing and Reheating
The focaccia can be stored outside of the fridge for 2 days in an airtight container. It never lasted long enough to need refrigeration, but I will let you know how to reheat it as soon as that happens :)
Notes
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, you can use your favorite baking powder and the almond flour commonly found at the grocery store.