Keto Cheesy Focaccia in a Pan

Byzitouni

🛒 What You’ll Need

  • 2 cups Shredded Mozzarella (for the dough) 🧀
  • ¾ cup Almond flour 🥯
  • 1 oz Cream cheese 🧀
  • 1 Large egg 🥚
  • 1 tsp Baking powder 🥄
  • For the Stuffing & Topping:
    • 1 cup Extra shredded mozzarella or provolone (for that molten center!) 🧀
    • 1 tbsp Butter, melted 🧈
    • 1 tsp Garlic powder & Dried oregano 🧄🌿
    • A pinch of coarse sea salt & Cracked black pepper 🧂🖤

👩‍🍳 Instructions

  1. The “Fathead” Base: Melt 2 cups of mozzarella and the cream cheese in a bowl until smooth and stretchy. 🥣🔥🌪️
  2. Form the Dough: Quickly stir in the almond flour, egg, and baking powder until a soft dough forms. 🥯🤝✨
  3. Divide & Conquer: Split the dough into two equal portions. 📐💎
  4. The Cheesy Core: Flatten one portion into the bottom of a lightly greased pan. Pile a generous amount of extra cheese in the center, leaving a small margin at the edges. 🧀🎯🤤
  5. Seal It Up: Flatten the second piece of dough and place it on top, pinching the edges firmly to trap the cheese inside! 🔒🍞🤝
  6. The Herby Crust: Brush the top with melted butter and sprinkle with garlic powder, oregano, salt, and pepper. 🧈🌿🎨
  7. Bake to Golden: Bake at 400°F for 15–20 minutes until the top is beautifully browned and the bread has puffed up. ⏲️📈🔥
  8. The Reveal: Slice into wedges while hot to experience that incredible, stretchy cheese pull! 🔪🧀🌊
  9. Serve: Enjoy it fresh from the pan as the perfect side dish or a standalone snack! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Cheese Pull” Secret: As shown in the photo, the key to a dramatic melt is using a high-moisture cheese like mozzarella or a blend for the stuffing! 🧀🛡️💎
  • The “Crispy” Hack: For an extra-sturdy crust, finish the last 2 minutes of baking under the broiler to get those gorgeous dark toasted spots on top! 🥓🎯✅

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