Protein Enriched Focaccia

Protein Enriched Focaccia

This protein packed focaccia has everything I look for in a great slice of bread: a crisp crust, a light and airy interior, and incredible chew. Thanks to bread flour, Greek yogurt, egg whites, a touch of casein, and vital wheat gluten, it bakes up like an artisan focaccia while delivering about 9g of protein per slice. The best part is... you'd never know it was a protein enriched loaf.

 

Ingredients

Dough

• 200g 0% Greek yogurt
• 1 large egg
• 30g liquid egg whites
• 110g water
• 25g olive oil
• 200g bread flour
• 20g oat flour
• 15g casein protein powder
• 5g vital wheat gluten
• 4g instant yeast
• 5g salt

For the Pan & Top

• 25g olive oil (used to generously coat the baking pan and drizzle over the dough before baking)
• Flaky sea salt (optional)

Instructions

1. Mix the Dough

Whisk together the Greek yogurt, egg, egg whites, water, and 25g olive oil.

Add the bread flour, oat flour, casein, vital wheat gluten, yeast, and salt.

Mix until no dry flour remains. The dough will be sticky.

Cover and rest for 20 minutes.

2. Stretch & Fold

With wet hands pick up the dough, and stretch it out, then fold it over itself. Rotate the dough, and do the stretch and fold again. Repeat twice more (turning 90° each time).

Cover and rest for 15 minutes.

Repeat this process 3 more times, for 4 times total.

The dough should become smooth, elastic, and noticeably stronger.

3. Cold Ferment

For better flavor and handling, refrigerate the dough for 36 hours minimum (okay, 34 can work, but I do 48 hours).

Before baking, remove from the refrigerator and let it rest at room temperature for 30–45 minutes.

4. Pan the Dough

Generously coat an 8×8-inch pan (or 9×13-inch pan for a thinner focaccia) with 20g of the remaining 25g olive oil.

Transfer the dough into the pan and gently stretch it toward the edges.

If it springs back, let it rest for 10 minutes before stretching again.

5. Final Proof

Cover and let rise for 45–60 minutes, until noticeably puffy. Some air bubbles may develop at this point.

6. Dimple

Drizzle the remaining olive oil evenly over the dough.

With wet (or oiled) fingertips, press deep dimples all over the surface.

Sprinkle with flaky sea salt if desired.

7. Bake

Bake at 425°F for 21-23 minutes, or until deeply golden brown and the internal temperature reaches 200-205°F.

8. Cool

Cool in the pan for 10 minutes.

Transfer to a wire rack and let cool another 15–20 minutes before slicing.

 

Nutrition per slice (makes 8)

• Calories: 179
• Protein: 9g
• Carbohydrates: 22g
• Fat: 6g
• Fiber: 1g