Keto Focaccia Bread

In a large bowl fit for a stand mixer combine ketonia mix, 2 tbsp olive oil, instant yeast, honey, and warm water. Mix on medium high speed with a bread hook attachment until the dough has fully come together, about 5 minutes. Remove dough from mixer and knead into a smooth ball. Let dough rest, covered, for 45 minutes.

Cook your pancetta in a skillet on the stove until slightly crispy. Cut about 2 inches off the bottom of your asparagus and slice your baby bell peppers into small rounds.

Preheat your oven to 400*. Roll out your dough until its the size of your baking dish. Pour 1 tbsp into the bottom of your empty baking dish. Spread the oil evenly across the bottom. Place the rolled out dough into the baking dish and flatten out. Pour the remaining 1 tbsp of olive oil over the dough and use your finger tips to poke indentions all over the dough. This should created little pockets of olive oil. Place your vegetables and pancetta on the dough in a design. We used the chives and asparagus as flower stems, the pancetta and bell peppers as flower petals, and the rosemary sprigs as blades of grass. Let the dough rest for 30 minutes, covered.

Place the dough into the oven and bake for 20 minutes or until the internal temperature reaches 200*. Let cool for 20 minutes before cutting into 12 pieces.