This is my first experiment using King Arthur Flour’s “Keto Wheat Baking Flour”, which is an ultra high fiber substitute for all-purpose flour.  (Of the 14g of carbohydrates in a ¼ cup, 10 g. are dietary fiber.)  I made a small focaccia to accompany an entrée salad, substituting about a third of the bread flour in the original recipe with the Keto flour and increasing the water since fiber soaks up water.  I stretched and folded the dough a couple of times before I felt that I had a smooth dough, which I assume is a result of the high fiber.  This is how I made a small focaccia for an 8 x 8 inch pan

3.5 oz. bread flour

2.0 oz. KFA Keto flour

½ tsp. yeast

5.75 oz. warm water

½ tsp. salt

1 Tbs. olive oil, divided

2 cloves garlic, finely chopped

Aleppo pepper

Sprinkle of Maldon salt (I actually forgot to do this, but should have)

In a small doubling container, mix together the bread and Keto flours.  Form a well in the middle and add the yeast.  Pour the water into the well.  Allow to sit for 5 minutes to activate the yeast.  Add the salt.  Mix with a dough whisk to form a rough dough.  Cover and allow to rest for 20 minutes.  With a wet hand, stretch and fold the dough.  Allow to rest for 20 minutes.  With a wet hand, stretch and fold the dough a second time.  At the completion of this step there should be a smooth nicely hydrated dough.  Cover and allow to rise on the kitchen counter until doubled 2-3 hours.  At this point it can be baked soon, or put in the refrigerator for a delayed bake.

When ready to bake, preheat the oven with a baking steel or stone at 475 degrees for at least 30 minutes.

Put the chopped garlic and Aleppo pepper in a small bowl with 1.5 tsp. of olive oil.

Coat an 8 x 8-inch baking pan with cooking spray and then put 1.5 tsp. of olive oil on the bottom, spreading it to cover the bottom.  Put the dough in the pan and with oiled fingertips press it to fill the pan.  Cover and allow to rest while the oven heats up.  Dimple the top with your fingertips and drop little bits of the olive oil/garlic/Aleppo pepper mixture over the top.  Sprinkle with Maldon salt

Bake for about 12 minutes until golden brown.  Remove from the pan.  Cool slightly and cut into serving pieces.