High Protein Cheese Focaccia
Elevate your bread game with this High Protein Cheese Focaccia—a delightfully fluffy and cheesy twist on a classic Italian favorite. Packed with protein from chickpea flour and creamy Greek yogurt, this recipe not only satisfies your carb cravings but also provides a nourishing boost. The irresistible topping features a blend of Parmesan and mozzarella paired with fragrant fresh rosemary and a hint of coarse sea salt, creating a perfect balance of savory and aromatic flavors. With its golden crust and bubbly cheese, this protein-enriched focaccia is perfect for sharing at gatherings or savoring with soups and salads. Plus, it’s easy to make, requiring just a few simple ingredients and basic kneading techniques. Whether shared at dinner or enjoyed as a snack, this homemade focaccia is guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Chickpea flour
- 7 grams Instant yeast
- 8 grams Salt
- 320 milliliters Warm water
- 150 grams Plain Greek yogurt
- 60 milliliters Olive oil
- 50 grams Grated Parmesan cheese
- 100 grams Shredded mozzarella cheese
- 2 tablespoons Fresh rosemary
- 1 teaspoon Coarse sea salt
Instructions
In a large bowl, mix together the all-purpose flour, chickpea flour, instant yeast, and salt until well combined.
Add the warm water, Greek yogurt, and 40 ml of olive oil to the dry ingredients. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F) and brush a 9x13 inch baking tray with some olive oil.
Once the dough has risen, gently punch it down to release the air. Transfer it to the prepared baking tray and press it out to fit the tray, creating dimples by pushing fingertips into the dough.
Drizzle the remaining olive oil over the dough and spread the grated Parmesan and shredded mozzarella evenly on top.
Sprinkle with fresh rosemary leaves and coarse sea salt.
Allow the dough to rest and rise again for about 15 minutes while the oven continues to heat.
Bake in the preheated oven for 20-25 minutes or until golden brown and the cheese is bubbly.
Remove from the oven and let cool on a wire rack for a few minutes before slicing and serving warm.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 6738 mg | 293% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 16.8 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1530 mg | 118% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
