High Protein Classic Focaccia

Elevate your bread-baking game with this High Protein Classic Focaccia, a wholesome twist on the traditional Italian favorite. Made with a nutrient-packed blend of whole wheat flour, protein-rich vital wheat gluten, and chickpea flour, this recipe delivers a fluffy yet hearty texture that’s perfect for health-conscious foodies. Infused with fragrant fresh rosemary, extra virgin olive oil, and a touch of honey, each bite offers the perfect balance of savory and subtle sweetness. Topped with a sprinkle of coarse sea salt, this high-protein focaccia bakes to golden perfection with a crisp crust and pillowy interior. Whether served warm as a side, used as the base for your favorite sandwich, or enjoyed as a snack, this protein-packed focaccia is sure to impress. Easy to make with just 90 minutes of prep time, it’s a delicious and satisfying way to add a protein boost to your meals.

Nutriscore Rating: 71/100

Prep Time:90 mins

Cook Time:25 mins

Total Time:115 mins

Servings: 8

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

Directions

Step 1

In a large bowl, combine the whole wheat flour, vital wheat gluten, chickpea flour, and instant yeast.

Step 2

In a separate bowl, mix the warm water, 30 ml of olive oil, honey, and salt until well combined.

Step 3

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until a rough dough forms.

Step 4

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.

Step 5

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.

Step 6

Preheat your oven to 220°C (430°F).

Step 7

Line a baking sheet with parchment paper and spread 15 ml of olive oil evenly over the sheet.

Step 8

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.

Step 9

Brush the top with the remaining 15 ml of olive oil and sprinkle with fresh rosemary and coarse sea salt.

Step 10

Let the dough rest for an additional 20 minutes while the oven continues to preheat.

Step 11

Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown on top.

Step 12

Remove from the oven and allow it to cool slightly before cutting into pieces. Serve warm or at room temperature.

Nutrition Facts

Serving size	754.8 grams (754.8g)

Amount per serving	% Daily Value*
Calories	1793

Total Fat 65.20g	84%
Saturated Fat 9.30g	47%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 4362mg	190%
Total Carbohydrate 237.80g	86%
Dietary Fiber 38.30g	137%
Total Sugars 23.90g
Protein 85.10g	170%

Vitamin D 0IU	0%
Calcium 185mg	14%
Iron 15mg	85%
Potassium 1580mg	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.

Source of Calories

Fat: 31.2%

Protein: 18.1%

Carbs: 50.6%