Whey Focaccia with Rosemary and Tomatoes

Today it is my pleasure to try to wow you with my protein rich, colorful focaccia. I had all the fresh home grown ingredients for it and I said, hey, let’s do it and I did. It turned out to be a phenomenal success (which is measured in how many minutes it takes to get devoured by my kids) and truth to tell, I am happy I got a minute to take the pictures before my kids went gung-ho with it. I had some when sitting around in the fridge left over from making some paneer. I used it in a couple of ways: one in the soup I made to accompany the focaccia and two, in the focaccia itself. While the taste did not change any, it felt better that with the carbs, there was also some protein. If you are a vegetarian, you know how difficult it is to avoid carbs – even if you are seeking the complex kinds. Anyway, without further natter, I present to you my fresh, really fresh, Focaccia.

Focaccia with Whey

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• Author: Priya Mahadevan
• Total Time: 1 hour 50 minutes
• Yield: 6-8 servings 1x

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Description

This whey focaccia is a protein-rich, flavorful bread topped with fresh rosemary and juicy cherry tomatoes, perfect for a delicious homemade treat.

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Ingredients

Units USM Scale 1x2x3x

• For the dough
• 3-4 cups (720-960 ml) of bread flour ( I used King Arthur's unbleached bread flour)
• 1tbsp of instant yeast
• 2tbsp crushed fresh rosemary
• 1tsp salt
• 1tsp sugar
• 4cloves of freshly squeezed garlic
• 2tbsp of olive oil
• 1cup (240 ml) of warm whey (I subbed whey for the water which is the original way to go - Curd or milk would also be a good idea should you want to try)
• 2tbsp warm water
• Some more warm water as need to get the right consistency
• For the Garnish
• 1 cup of cherry tomatoes (any kind)
• 2 sprigs of Rosemary
• 1-2tbsp of olive oil
• 3small onions diced
• 2tbsp fresh garlic chives, chopped

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Instructions

1. In 2 tbsp of warm whey, add the sugar and yeast and allow it to froth for about 5 minutes.
2. In a large bowl, combine the flour, salt, and crushed rosemary. Mix well.
3. Add the freshly squeezed garlic and olive oil to the dry ingredients and mix until combined.
4. Pour in the frothy yeast mixture and the remaining warm whey. Mix until a dough forms.
5. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat your oven to 400°F (200°C).
8. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Spread it out to your desired thickness.
9. Press the halved cherry tomatoes and additional rosemary into the surface of the dough. Sprinkle with coarse sea salt.
10. Bake in the preheated oven for 25-30 minutes or until the focaccia is golden brown and cooked through.
11. Let it cool slightly before slicing and serving.

Notes

• Use warm whey instead of water for added protein.
• Fresh rosemary and cherry tomatoes enhance the flavor and appearance.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in the oven for a crisp texture.
• Substitute with other herbs or toppings as desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 1
• Sodium: 300
• Fat: 6
• Carbohydrates: 35
• Fiber: 2
• Protein: 6
• Cholesterol: 0

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Frequently Asked Questions

Why does this focaccia use whey instead of water?

The article explains the author had whey left over from making paneer — substituting 1 cup (240 ml) of warm whey for water adds protein to the bread without changing the taste, which was important to the author as a vegetarian seeking to balance carbs with protein.

What can I use if I don’t have whey?

The ingredient list suggests curd or milk as direct substitutes for the warm whey — both add some protein and a slight richness compared to plain water.

When are the cherry tomatoes pressed into the dough — before or after rising?

After — the dough rises for about 1 hour until doubled, is then punched down and spread onto the greased baking sheet, and only then are the halved cherry tomatoes and additional rosemary pressed into the surface before baking at 400°F (200°C) for 25–30 minutes.