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Gluten Free & Keto Three Cheese Blackberry Focaccia
Ingredients
  • subheading: For the keto focaccia bread:
  • 2 teaspoons active dry yeast
  • 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
  • ⅓ cup water lukewarm between 105 to 110°F
  • 1 ½ cups almond flour
  • 3 tablespoons psyllium husk finely ground
  • 1 ½ teaspoon xanthan gum or 1 tablespoon ground flax seeds**
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 egg at room temperature
  • 2 egg whites at room temperature
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • subheading: For the three-cheese blackberry topping:
  • 1 red onion thinly sliced
  • ¾ cup ricotta cheese
  • ¼ cup parmesan cheese i.e. Parmigiano Reggiano
  • kosher salt to taste
  • ½ to 1 round mozzarella di buffala to taste (I use half!)
  • 1 cup blackberries fresh or frozen
  • basil leaves to garnish
  • balsamic vinegar or red wine vinegar, to serve
  • extra virgin olive oil to serve
Steps
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