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Herb focaccia

< 1.5:1


Provides 1259.5 kcal per 440.0 g


For the dough:   
200 g KetoBaking Mix (Kanso) 
10 g Dry yeast
100 ml KetoEpi (Kanso) 
50 ml Water
For the topping:   
10 ml MCT Oil 100 % (Kanso) 
10 g Onions
To taste Chives, curly parsley, orange tagetes
60 g KetoTomato (Kanso) 
Used Kanso products
Kanso KetoEpi
Kanso MCT Oil 100 %
Step 1

For the dough, mix KetoBaking Mix in a bowl with the dry yeast.

Step 2

Place KetoEpi in a cup with the water and heat in the microwave for 30 seconds. Then add to the flour mix and knead a smooth dough. Let the dough rise for about 1 hour covered in a warm place.

Step 3

When the resting time is over, preheat the oven to 200 degrees convection. Roll out the dough on a baking tray lined with baking paper and brush with MCT Oil 100 %. Now top the foccacia with onions and fresh herbs. There are no limits to your imagination here. The focaccia can be decorated with anything that the herb patch gives.

Step 4

Serve the focaccia with KetoTomato as a dip.

Nutritional values


Total (440.0 g) Per Portion (110.0 g)
Ketogenic Ratio 1.3:1 1.3:1
Energy (kcal) 1259.5 314.9 
Fat (g)  87.2 21.8
of which MCT (g) 38.9 9.7
Carbohydrates (g) 25.9 6.5
Protein (g) 41.9 10.5