Name: low-carb focaccia with dipping sauce
Ingredients: 2 tablespoons grated Parmesan cheese; 1 tablespoon finely chopped fresh parsley; 2 teaspoons finely chopped fresh rosemary; 1 1/2 teaspoons dried Italian seasoning; 1/8 teaspoon dried red pepper flakes ((optional)); 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2/3 cup extra virgin olive oil; 2 cups shredded part-skim mozzarella cheese ((8 ounces)); 2 ounces cream cheese ((4 tablespoons)); 2 cups super-fine almond flour ((240 grams)); 1 tablespoon baking powder; 1/8 teaspoon salt; 3 large eggs; 2 tablespoons prepared olive oil dipping sauce ((plus more to dribble on top))

How can this be? Low-carb focaccia? And gluten-free? It’s true. This Low-Carb Focaccia with Dipping Sauce is awesome.

I came across this recipe on my new favorite food blog, Low Carb Maven …the same place where I found the amazing low-carb crepes that I posted recently.

Since several family members have transitioned to this new way of eating, I’m happy to discover unique tasty treats to offer to them.

Plan ahead for this part…

The first step is to prepare the olive oil dipping sauce.

It is best to mix it up ahead of time so that it can sit for at least eight hours. That gives all of those ingredients a chance to marry and develop a full flavor.

And a small amount will be used when making the focaccia.

Combine all of the dipping sauce ingredients except the oil in a small jar.
Pour the extra virgin olive oil over the top and stir to mix well.
For the best flavor, let it sit on the counter for at least 8 hours.
Use within a week.

The next step is to prepare your baking sheet.

The recipe makes a focaccia that measures about 9-inches by 13-inches …the size of a quarter sheet pan. Since most of us use a larger sheet pan of 11-inches by 17-inches, you may need to improvise as I have here.

Measure and trim your parchment paper to the appropriate size (9″ x 13″) and you can use whatever pan you have. Just be sure to cut away any pencil markings from the paper you’ll use.

Helpful hint: Brush the pan (under the parchment paper) with a small amount of the olive oil from the prepared mixture. That will prevent the paper from sliding while you distribute the dough.

Preheat your oven to 400°F.
Position the rack to the middle of the oven.
Trace the bottom of a quarter sheet pan (roughly 9″ x 13″) onto a piece of parchment paper and cut out.
Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) onto the baking sheet.
Spread the oil on the entire inside surface.
Place the parchment paper in the bottom of the pan.

Place the ingredients for the focaccia into the bowl of your food processor.
Be sure to add the ingredients in the order as listed in recipe.
Process the ingredients until they form a dough.
The dough will be very sticky – that’s normal.

Scrape the dough onto the parchment-lined baking sheet.
With oiled fingers, pull pieces of dough to distribute evenly over the parchment paper.
Don’t worry about having small bare spots.
Lightly oil a piece of waxed paper and lay it over the dough.
Press very gently to spread the dough and form the rectangular focaccia.

It doesn’t have to be perfect …focaccia is typically rustic in form.

Dimple it with your fingertips by pressing them gently into the dough, leaving depressions.
Stir the dipping sauce and dribble a few spoonfuls over the top of the dough.

If you are using a baking sheet that is larger than the focaccia, try using a pastry scraper as a guide to form the outer edges of the bread.

Place in the preheated oven.
Put 5 to 6 ice cubes in a metal rimmed tray & place in the bottom of the oven.
The released steam will help the bread rise.
Bake for 12 to 15 minutes or until the top is lightly browned.
Remove from the oven and let cool for 10 minutes in pan.

Use a large flat spatula to gently transfer from the pan to a cooling rack.
While cooling, it will continue to crisp.
Cut into 12 equal pieces.
Serve while still warm with dipping sauce on the side.

Your Low-Carb Focaccia with Dipping Sauce is ready to enjoy…

Serve while still warm with the olive oil dipping sauce as an appetizer or side.

The total per serving is 3 net carbs assuming the focaccia is cut into 12 equal pieces and dipped into about 2 teaspoons of sauce.

low-carb focaccia with dipping sauce

Based on a recipe from Low Carb Maven

Soft & chewy. Loaded with nooks & crannies - perfect for dipping. Low-carb, gluten-free & delicious.

Servings 12 servings

Author Rosemary Stelmach

Ingredients

Olive Oil Dipping Sauce

2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons dried Italian seasoning
1/8 teaspoon dried red pepper flakes (optional)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil

Low Carb Focaccia

2 cups shredded part-skim mozzarella cheese (8 ounces)
2 ounces cream cheese (4 tablespoons)
2 cups super-fine almond flour (240 grams)
1 tablespoon baking powder
1/8 teaspoon salt
3 large eggs
2 tablespoons prepared olive oil dipping sauce (plus more to dribble on top)

Instructions

Olive Oil Dipping Sauce

Combine all of the ingredients for the dipping sauce up to the freshly ground pepper in a small jar. Pour the extra virgin olive oil over the top and stir to mix well. For the best flavor, let it sit on the counter for at least 8 hours. Use within a week.

Low Carb Focaccia

Preheat oven to 400°F. Position the rack to the middle of the oven. Trace the bottom of a quarter sheet pan (roughly 9" x 13") onto a piece of parchment paper and cut out. Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) onto the baking sheet and spread the oil on the entire inside surface. Place the parchment paper in the bottom of the pan.
Place the ingredients for the focaccia into the bowl of a food processor in the order as listed. Process the ingredients until they form a sticky dough.
Scrape the dough onto the baking sheet. With oiled fingers, pull pieces of dough to distribute evenly over the parchment paper (it will stick to your fingers). Don't worry about having small bare spots. Lightly oil a piece of waxed paper and lay it over the dough. Press very gently to spread the dough and form the rectangular focaccia. Dimple it with your fingertips by pressing them gently into the dough, leaving depressions. Stir the dipping sauce and dribble a few spoonfuls over the top of the dough.
Place in the oven. Put 5-6 ice cubes into the bottom of the oven - the released steam helps the bread rise. Bake for 12-15 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before gently transferring from the pan to a cooling rack. Cut into 12 equal pieces and serve while still warm with dipping sauce.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.