This is a variation of Pizza for Many or For One – Keto Version in which I replaced the yeast with active sourdough starter and I used the dough to make a focaccia.  This version is 2 person’s worth of dough which was enough to serve 3 people as a side dish to Straccetti de Manzo (Steak and Arugula Salad) with Sous-Vide Steak

3.15 oz. bread flour

2.35 oz. KFA Keto Blend

2 oz. Active 50/50 sourdough starter

4.5 oz. water

¾ tsp. salt

2 Tbs. olive oil, divided

1 large clove garlic, chopped

1 tsp. chopped rosemary leaves

½ tsp. Aleppo pepper

Maldon salt

In a bowl or doubling container mix all the ingredients with a dough whisk until all the ingredients are roughly combined.  Cover and rest for 20 minutes.  Using a wet hand, stretch and fold the dough.  Cover and rest for 20 minutes.  Repeat two more times, but which time the dough should be smooth.  Cover the dough and allow it to rise until about doubled.  Usually, I start this the day before and have it rise overnight in the refrigerator and then pull it out the next day to finish rising on the counter.

About an hour before baking, line a 9-inch cake pan with baking parchment, and sprinkle 1 Tbs. of olive oil on top of the baking parchment.  Put the risen dough on top of the olive oil and gently press it into a circle.  It does not have to cover the entire bottom of the cake pan.  Cover the pan with plastic wrap.

In a small bowl mix together the remaining Tbs. of olive oil and the garlic, rosemary, and Aleppo pepper.

30 minutes before baking heat the oven with a baking stone or steel to 475 degrees.  When ready to bake sprinkle the olive oil mixture on top of the dough and sprinkle about ½ tsp. of Maldon salt.  Bake 12-14 minutes until golden brown.  Rest for a few minutes and then cut and serve.