Are you looking for a delicious way to increase your protein intake? Look no further than this High Protein Focaccia recipe! Imagine a light and fluffy interior paired with a crispy golden crust – nothing beats the aroma of freshly baked focaccia.
Chef Paul Coonan has put a unique twist on the classic Rosemary & Sea Salt Focaccia, but feel free to experiment with your own flavors. Here’s how you can whip up this protein-packed bread in your own kitchen:
Ingredients:
– 2 scoops unflavored 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, mix the flour, protein powder, and salt, then create a well in the center.
2) In a jug, dissolve the yeast in warm water with a pinch of sugar or honey. Pour this mixture into the well along with olive oil.
3) Knead the dough until well combined, cover the bowl, and let it rest for 30 minutes.
4) Stretch and fold the dough every 45 minutes for a total of three times, allowing it to proof in between.
5) Prepare rosemary oil by chopping the leaves and mixing them with olive oil.
6) Spread rosemary oil on a baking tray and place the dough in it, dimpling the surface and adding more oil.
7) Let the dough rest for another 45 minutes or overnight.
8) Preheat the oven to 180°C, dimple the dough again, sprinkle with sea salt, and bake for 40 minutes.
9) Brush with more rosemary oil and sea salt before serving.
Enjoy the fruits of your labor and savor each bite of this protein-rich focaccia. Let us know how your baking adventure turned out and happy baking!