Keto Focaccia Bread With Yeast

If you have been missing real bread on keto, this keto focaccia bread recipe with yeast delivers the savory flavor and satisfying texture you are craving without traditional wheat flour.

Made with finely milled almond flour, golden flax meal, psyllium husk, olive oil, and yeast, this gluten-free focaccia has lightly crisp edges with a soft, slightly chewy center.

Unlike many keto focaccia recipes, this one does not use mozzarella or cream cheese. Instead, yeast gives the bread that familiar bakery-style aroma and flavor that is often missing from low-carb bread.

Fresh rosemary, Kalamata olives, shallots, flaky sea salt, and plenty of olive oil give it the classic Italian-inspired focaccia finish.

Best of all, there is no kneading and no special equipment required. A bowl, spatula, and baking sheet are all you need.

Each serving has only 3.1 net carbs, making it an easy way to enjoy focaccia while keeping carbs low.

For more bread options, be sure to visit my complete collection of keto bread recipes.

Why You'll Love This Keto Focaccia

This almond flour focaccia gives you plenty of the flavor you expect from traditional focaccia without wheat flour or all the carbs.

It is:

• Made with real yeast for authentic bread flavor
• Completely gluten-free and dairy-free
• Made without mozzarella or fathead dough
• Soft and slightly chewy inside with lightly crisp edges
• Easy to prepare without kneading
• Topped with rosemary, olives, shallots, and flaky sea salt
• Only 3.1 net carbs per serving
• Delicious on its own or dipped into seasoned olive oil

The recipe also makes 16 servings, so it works beautifully as an appetizer, side dish, or bread for an Italian-inspired meal.

Keto Almond Flour Focaccia With Yeast

When I set out to make an almond flour focaccia with yeast, I wanted more than a flat piece of almond flour bread.

My family loved homemade focaccia before we started eating keto and gluten-free, so I knew the texture and flavor needed to come as close as possible to the bread we remembered.

The goal was a lightly crisp exterior with a soft, slightly chewy center, plenty of olive oil, herbs, and that unmistakable aroma of freshly baked yeast bread.

Using yeast helps give this keto focaccia the traditional bread flavor that can be difficult to achieve with almond flour alone.

Because almond flour does not contain gluten, the dough will not behave exactly like traditional wheat-based focaccia. That is where the combination of golden flax meal, psyllium husk powder, xanthan gum, eggs, and baking powder becomes important.

These ingredients help give the bread structure while keeping the inside tender rather than crumbly.

And because this is a no-knead focaccia, the entire dough can be mixed by hand with a silicone spatula.

Why Use Yeast In Keto Focaccia Bread?

Yeast is one of the ingredients that makes this recipe taste more like traditional focaccia.

Traditional bread relies on gluten to trap much of the carbon dioxide produced during fermentation. Almond flour does not contain gluten, so you should not expect this dough to rise exactly like wheat bread.

In this recipe, the yeast is especially valuable for the familiar aroma and savory fermented flavor it adds to the bread.

The dough rests for about 30 minutes before baking, giving the yeast time to become active while the flax meal and psyllium husk absorb moisture and help the dough develop its texture.

Ingredients Needed For Keto Focaccia Bread

The following are the ingredients you'll need to make this recipe: Note that the full printable recipe card is at the bottom of the page.

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• Finely milled almond flour measured and sifted
• Golden flax meal
• Psyllium husk powder, a small amount
• Baking powder
• Xanthan gum, a tiny amount (if Paleo, leave it out)
• Sea salt
• Onion powder
• Garlic powder
• Warm water 
• Extra virgin olive oil, divided
• Eggs, room temperature
• Pitted olives, I used Kalamata olives
• Shallot, finely sliced or red onion
• Fresh rosemary leaves or dried
• Sea salt flakes for topping
• Red pepper flakes 
• Black pepper
• One teaspoon of sugar or inulin powder (to help the yeast rise) Note: the sugar gets eaten by the yeast and does not add carbs
• Fast-rising yeast ( 1 packet)

Be sure to use finely milled almond flour rather than almond meal. A fine grind gives this low-carb focaccia a much better texture.

I also recommend golden flax meal, which has a milder flavor than darker flax meal and works especially well in keto bread recipes.

Seasoned Olive Oil Dipping Sauce (Optional)

• Garlic cloves
• High-quality extra-virgin olive oil
• Sea salt
• Dried oregano
• Fresh rosemary or dried rosemary
• Black pepper
• Dried basil
• Red pepper flakes

How To Make Keto-Friendly Focaccia Bread With Yeast

Making a focaccia bread that is low in carbs is pretty straightforward and requires very few tools.

With that being said, it does have a few key ingredients that give the bread the perfect texture without the use of whole wheat flour.

Start by lining a large baking sheet with parchment paper.

Then, in a large bowl, combine the ground flax meal, almond flour, psyllium husk powder, baking powder, xanthan gum, salt, black pepper, garlic powder, red pepper flakes, and onion powder.

In a small bowl, proof the yeast with three tablespoons of warm water and a teaspoon of sugar or inulin powder. Note that the sugar gets eaten by the yeast and does affect the carb count.

Add ¾ cup warm water to the dry ingredients, the yeast that has been proofed in the three tablespoons of water, along with the two tablespoons of olive oil, and eggs. Combine the ingredients well with a silicone spatula.

Next, use a spatula and spread the dough evenly over the prepared baking sheet.

I recommend using wet hands to smooth out the bread to approximately 12 x 9 inches on the parchment paper.

Wet your fingers with water and give the bread the dimpled, classic texture by gently pressing your fingers over the entire surface of the bread.

Then, with a pastry brush, spread the reserved two tablespoons of olive oil evenly over the surface of the focaccia bread. Now comes the fun part: press the olives evenly into the surface of the bread.

Sprinkle the surface of the bread with shallots or red onions. Also, add the rosemary leaves to the surface of the bread.

I also like to sprinkle the sea salt flakes, some red pepper flakes, and black pepper over the top of the bread before allowing it to rest for about 30 minutes.

This gives the yeast some time to work and slightly rise. Note that although the dough may rise slightly, the yeast is added primarily for flavor.

Next, bake in a preheated 400-degree oven for 30-35 minutes or until lightly brown around the edges.

While the focaccia bread bakes, make your seasoned dipping oil.

Store any leftovers in the refrigerator in an airtight container for up to five days or freeze for up to three weeks. You can store the dipping sauce for up to five days in the refrigerator and let the oil come to room temperature before enjoying it.

Tips For The Best Keto Focaccia Bread

Use warm, not hot, water. The water used for the yeast should feel comfortably warm. Water that is too hot can damage the yeast.

Make sure the yeast becomes active. Once combined with the warm water and sugar or inulin, you should see signs that the yeast is active before adding it to the remaining ingredients.

Use room-temperature eggs. Cold eggs can cool the dough considerably, so allowing them to come to room temperature is helpful when working with yeast.

Do not expect traditional bread dough. This is an almond flour dough, so it will be softer and stickier than wheat focaccia dough.

Wet your hands before shaping. Damp fingers make it much easier to spread the dough into approximately a 12 x 9-inch rectangle and create the signature focaccia dimples.

Do not skip the resting time. Give the prepared dough about 30 minutes to rest before baking.

Be generous with the olive oil. Olive oil is an important part of focaccia's flavor and helps give the surface those delicious lightly crisp areas.

Let the bread set before slicing. Giving keto bread a few minutes to cool helps the crumb become more stable and makes cleaner slices.

Keto Focaccia Topping Ideas

Rosemary, Kalamata olives, shallots, and flaky sea salt are my favorite combination, but you can easily change the toppings.

Try fresh thyme or oregano, thinly sliced roasted peppers, minced garlic, a little grated Parmesan if dairy is not a concern, or simply rosemary and flaky sea salt for a more traditional focaccia.

Whatever toppings you choose, gently press them into the surface so they stay in place as the bread bakes.

What To Serve With Keto Focaccia

One of my favorite ways to enjoy this bread is still warm with the seasoned olive oil dipping sauce included in the recipe.

You can also serve keto focaccia alongside soup, salad, grilled meats, or your favorite low-carb Italian meal.

Cut it into smaller squares for an appetizer or bread basket, or slice larger pieces horizontally and use them for low-carb sandwiches.

It also makes a great companion to marinara sauce if you want something simple for dipping.

The following are some keto recipes that go well with keto focaccia bread:

Keto Zuppa Toscana 

Keto Zucchini Lasagna

Keto Crepini Lasagna

How To Store And Reheat Keto Focaccia

Store leftover keto focaccia in an airtight container in the refrigerator for up to five days.

For the best texture, I prefer reheating it in a toaster oven or conventional oven rather than the microwave. Heating it briefly helps bring back some of the lightly crisp exterior while keeping the center soft.

You can also freeze individual portions. Once the bread has cooled completely, separate the pieces with parchment paper and place them in an airtight freezer-safe container or bag.

Thaw overnight in the refrigerator or reheat individual pieces from frozen until warmed through.

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