Does focaccia have any protein?

Yes, but not a ton. Since focaccia is made mostly from wheat flour, a typical slice has around 4 to 6 grams of protein, depending on size and thickness. Most of that comes from the gluten in the flour. Want a bigger boost? Use bread flour, swap in some whole wheat, top it with cheese and seeds, or serve it with hummus.

What bread is the highest in protein?

Sprouted grain breads, like Ezekiel bread, are some of the top picks, with around 5 grams of protein per slice. Breads made with whole grains, seeds, nuts, or added protein like whey or pea protein can pack even more. For a homemade option, cottage cheese flatbread is hard to beat, since the cottage cheese and eggs deliver a serious protein punch without much effort.

Protein Focaccia: Soft, Bubbly, and Packed With Protein

Ingredients

Scale

400 g (3¼ cups) bread flour
20 g (2 tbsp) vital wheat gluten
225 g (1 cup) nonfat Greek yogurt
190 g (¾ cup + 1 tbsp) lukewarm water
7 g (2¼ tsp) instant yeast
10 g (1¾ tsp) fine sea salt
6 tbsp extra-virgin olive oil
Optional: rosemary, flaky salt, pumpkin seeds

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Instructions

Whisk flour, vital wheat gluten, instant yeast, and salt.
Stir together Greek yogurt, 95°F water, and 1 tablespoon olive oil, then mix into the dry ingredients until shaggy.
Rest 15 minutes, then squeeze and fold with a wet hand for 2–3 minutes until stretchy.
Rise about 2 hours, doing 3–4 sets of stretch-and-folds 30 minutes apart. Optionally refrigerate 12–24 hours.
Ease the dough into a 9×13-inch pan with 3 tablespoons oil, flip, and stretch it to the corners.
Proof 1–2 hours until puffy and jiggly, preheating the oven to 425°F halfway through.
Drizzle with 2 tablespoons oil and dimple all over with oiled fingers.
Add toppings and bake 22–28 minutes until deep golden and 205–210°F inside.
Cool 5 minutes in the pan, then 20 on a rack.

Notes

Dairy and extra protein slow the yeast down. Judge the dough by how it looks, not by the clock. It’s ready when it’s domed, wobbly, and bubbly at the edges. Underproofed dough bakes into a tight, bready crumb.

Author: Natasha Krajnc
Category: bread
Method: Baking