Low-carb focaccia

Egg, Milk, Albumin, Whey protein isolate, Water, Casein, Baker’s yeast, Table salt, Xanthan gum, Baking powder without starch

Let it stand: 6 min. Mix: 10 min. Combine the dry ingredients: 5 min. Blend with a blender: 3 min. Let it stand: 40 min. Cooking: 5 min. Bake in the oven: 30 min. Let it stand: 30 min.

Mix dry yeast (5 g) with warm water (30 g, 32–35 °C) and let it sit for 5–7 minutes until a frothy cap appears.

Mix room temperature chicken eggs (350 g) until homogeneous.

Add milk with a fat content of up to 6% (80 g) and activated yeast along with the water. Whisk together.

In a separate bowl, combine casein (20 g), albumin (60 g), whey protein or isolate (60 g), xanthan gum (2.5 g), baking powder (2 g), and salt (5 g).

Add the dry mixture to the liquid ingredients.

Blend the dough with an immersion blender for 2–3 minutes until it reaches a thick, stable, viscous consistency.

Cover the container and let the dough rest at room temperature for 30–40 minutes.

Transfer the dough to a greased mold measuring 25×20×4 cm.

Lightly brush the surface with olive oil (to taste) and make indentations with your fingers.

Preheat the oven to 220 °C.

Place the mold in the oven and after 3–4 minutes reduce the temperature to 170–180 °C.

Bake the focaccia for 25–30 minutes until it has a stable structure and a golden crust.

Remove the product from the mold and let it cool completely on a rack.

Cut only after it has completely cooled.