|For the dough:|
|200 g||KetoBaking Mix (Kanso)|
|10 g||Dry yeast|
|100 ml||KetoEpi (Kanso)|
|For the topping:|
|10 ml||MCT Oil 100 % (Kanso)|
|To taste||Chives, curly parsley, orange tagetes|
|60 g||KetoTomato (Kanso)|
For the dough, mix KetoBaking Mix in a bowl with the dry yeast.
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.
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.
Serve the focaccia with KetoTomato as a dip.
|Total (440.0 g)||Per Portion (110.0 g)|
|of which MCT (g)||38.9||9.7|