Keto and Sourdough Bread with Zatar

Print Friendly, PDF & Email

I have been experimenting with modifying a basic pizza dough to make focaccia-like breads to eat with saucy foods.  This one worked very well.  It makes about 3 servings.

2 oz. 50/50 sourdough starter

5.5 oz. KFA keto flour

1/8 tsp. yeast

4.5 oz. water

¾ tsp. salt

Cooking spray

4 tsp. olive oil, divided

1 clove garlic, finely chopped


In a small doubling container, put to one side the flour mixed with the salt.  On the other side put the sourdough starter, yeast and water.  Mix together the starter, yeast, and water, and allow to rest for 5 minutes, to get the yeast going.  Then mix together all the ingredients into a rough dough.  Cover and allow to autolyze for 15 minutes.  With a clean and wet hand, grab the dough and stretch and fold it until the dough is well mixed.  Repeat after another 15 minutes.  Then allow to ferment on the counter until doubled.

About 30 minutes before baking, preheat the oven with a baking steel or stone at 475 degrees.

In a small bowl, mix together 2 tsp. of olive oil with the garlic and about ½ tsp. of zatar.

Spray a 9 x 5 inch bread pan with cooking spray and put the remaining 2 tsp. of oil on the bottom.  Put the risen dough in the pan and press it gently to spread it out.  Top with the olive oil/garlic/zatar mixture, sprinkling some additional if desired.

Bake until golden and baked through, about 20 minutes.  Allow to rest for at least 5 minutes before cutting and serving.


Leave a Reply

Your email address will not be published. Required fields are marked *