Did you know that you can make a High Protein Focaccia?
If you’re looking for a new way to sneak some extra grams of protein into your diet without having any more shakes or protein bars, this could be the recipe for you!
Think light and fluffy on the inside but golden and crispy on the outside, there really isn’t much better than a freshly baked focaccia!
Chef Paul Coonan has used Rosemary & Sea Salt Focaccia here, but feel free to put your own twist on it too.
How to make this High Protein Focaccia Recipe:
Ingredients:
– 2 scoops unflavoured protein powder
– 430g strong white flour
– 7g fast action dried yeast
– 10g salt
– 380ml warm water
– 20ml olive oil
– 3 sprigs rosemary
– 1/2 cup of olive oil
– Sea salt
Method:
1) In a bowl, put your flour, protein powder and salt in and make a little well in the middle.
2) In a jug, crumble the yeast into your water. Put a pinch of sugar or honey in it to help activate the yeast. Leave for a few minutes. Then pour into the centre of the well in your flour, along with the oil.
3) Mix this around with your hands until all the flour is mixed in and you are left with a rough looking dough. Cover this bowl with a cloth and leave for 30 minutes.
4) After 30 minutes, uncover the bowl and your dough should have grown. Dip your hand in a cup of tepid water. Now think of your bowl like a clock. Grab the dough from the underside at the 12 o’clock position and stretch up and lift the dough, place the stretched dough into the centre. Twist the bowl so the piece of dough you just stretched is now at the 1 o’clock position. Grab the piece on the underside at the 12 o’clock position and repeat the process. Twist the bowl and keep on repeating the process until you have gone around the entire bowl (7 or 8 times). Cover with the cloth and leave for 45 minutes.
5) After 45 minutes, uncover the dough, repeat the above process again by stretching and folding the dough another 7 or 8 times. Your dough should feel a little softer and a little more stretchy at this point. Be sure to be careful and not knock too much of the air out. Cover the dough with the cloth for another 45 minutes.
6) Following another 45 minutes, uncover and repeat the above process again, cover and leave for a further 45 minutes. During this proofing process, you can make your rosemary oil. Simply pull all the leaves off the rosemary stalks and chop quite finely. Add to the oil.
7) Take a large baking tray and pour on a little of your rosemary oil. Spread this oil around the tray making sure to get all areas. You don’t want the tray deep with oil but you can be generous.
8) After 45 minutes uncover the dough, give it another 3-4 stretch and folds just to loosen it out of the bowl. With the smooth part of the dough facing up, place it into your baking tray. Stretch the dough out so it fills your tray. It will be quite springy and keep coming back but keep persevering and it will stretch out. Dimple it with your fingers all over and pout on more rosemary oil, you can be quite generous. Cover once more and leave for 45 minutes or ideally overnight.
9) Preheat your oven to 180°c. After 30 minutes uncover the dough. Dimple again with your fingers, add a generous sprinkle of sea salt and place into the centre of your oven. Bake for around 40 minutes. Tap your dough on the bottom, if it sounds hollow, it is ready to bring out.
10) Brush some more of your rosemary oil over, another sprinkle of sea salt and enjoy!
Happy baking! Be sure to let us know what you thought of this high protein focaccia recipe.