High Protein Classic Focaccia
Elevate your bread game with this High Protein Classic Focaccia, a wholesome twist on the beloved Italian staple! Packed with whole wheat flour, chickpea flour, and vital wheat gluten, this recipe combines rich flavor with a protein boost, making it perfect for health-conscious foodies. Fluffy, golden, and infused with the fragrant aroma of fresh rosemary and olive oil, this focaccia is effortlessly rustic yet nutritious. The coarse sea salt enhances the dough's natural complexities, while honey adds a touch of sweetness that balances out the savory profile. Ideal for dipping, pairing with soup, or serving as a sandwich base, this protein-packed focaccia is a versatile addition to any meal. Ready in under two hours and perfect for sharing, it's a homemade treat that blends tradition with nourishment.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 50 grams Vital wheat gluten
- 50 grams Chickpea flour
- 7 grams Instant yeast
- 300 ml Warm water
- 60 ml Extra virgin olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
- 1 tablespoon Fresh rosemary
- 1 teaspoon Coarse sea salt
Instructions
In a large bowl, combine the whole wheat flour, vital wheat gluten, chickpea flour, and instant yeast.
In a separate bowl, mix the warm water, 30 ml of olive oil, honey, and salt until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Return the dough to a clean, lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F).
Line a baking sheet with parchment paper and spread 15 ml of olive oil evenly over the sheet.
Gently deflate the dough and transfer it to the prepared baking sheet. Using your fingers, press the dough out to fit the sheet, dimpling it with your fingers as you go.
Brush the top with the remaining 15 ml of olive oil and sprinkle with fresh rosemary and coarse sea salt.
Let the dough rest for an additional 20 minutes while the oven continues to preheat.
Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown on top.
Remove from the oven and allow it to cool slightly before cutting into pieces. Serve warm or at room temperature.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 23.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1580 mg | 34% | |
*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.
