S02:EP01 - Cloud Focaccia Italian Sub (Italian Sub on Keto Focaccia Bread)

Imagine this: You’re gathered in front of the television watching your favorite [SHOW/FILM/SPORTING EVENT]. Suddenly, you feel a rumble in your [INTERNAL ORGAN]. Wouldn’t it be nice if there was a low-carb, keto friendly [BODY PART]-held snack within easy reach that would nourish and sustain you, and just make you feel [AUTHENTIC HUMAN EMOTION]?

Friends, Kettle & Bones Series 2 begins today, with a blockbuster of a sandwich, served on something truly special. Sure, we’ve made cloudbread together a few times now. But have you ever made a keto focaccia bread?

Buckle your apron.

Today we’re making, a Cloud Focaccia Italian Sub!


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Checkered Chef Cooling Racks, Half Sheet Size, Set of 2 - https://amzn.to/3m847YI
Winware Aluminum Half Sheet Size (13" x 18") Baking Pans, Set of 2 - https://amzn.to/2JTHKt9

Shop this Episode's Featured Ingredients*

Anthony's Premium Cream of Tartar, 2 lb - https://amzn.to/3qQlKjD
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*Purchases made through affiliate links benefit Kettle and Bones, at no additional cost to you. Thank you for your support!

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For the Keto Focaccia Bread, you’ll need:

Eggs
Cream of tartar
Salt
Cream cheese, softened
Baking powder
Vital wheat gluten
Psyllium husk powder
Garlic
Fresh rosemary
Sea salt
Olive oil


For the Italian sub toppings, you’ll need:

Vinaigrette dressing (olive oil, red wine vinegar, oregano)
Mayonnaise
Lettuce (we used Romaine)
Fresh basil
Tomato
Onion
Ham
Mortadella
Capocollo (Gabagool, Capicolla, Copa… all mean the same thing)
Genoa salami
Provolone
Marinated red peppers
Dill pickles
Parmigiano Reggiano
Black pepper, freshly ground

Pin the individual slices in place with skewers of antipasti vegetables (olives, artichoke hearts, pepperoncini, tomatoes, etc.)

Enjoy!