Perfectly Savory Protein Bread
Prepare yourself for the ultimate in homemade bread goodness with this garlic & rosemary focaccia bread that will quickly become a staple in your kitchen. Imagine biting into a warm slice, the flavors of garlic and rosemary dancing on your taste buds, with the added bonus of 10g of protein per serving. It’s the kind of bread that makes you wonder why you ever bought store-bought.
Now, if you’re a bread lover, this recipe is a dream come true. If not, well, maybe this one will convert you. The best part? It’s surprisingly easy to make, with minimal prep time, so you can enjoy fresh, homemade focaccia bread without spending hours in the kitchen. Whether you’re planning to serve it as an appetizer, a side dish, or use it as the base for a killer sandwich, this garlic rosemary focaccia bread is versatile and oh-so-delicious.
The texture is perfectly airy yet substantial, making it the perfect canvas for any toppings you desire, or just enjoy it plain—because it’s that good. And let’s not forget the pride that comes with baking your own bread at home. There’s something incredibly satisfying about pulling that golden, fragrant loaf out of the oven, knowing you made it from scratch.
Whether you’re enjoying it fresh out of the oven or toasting it up later in the week, this protein-packed bread is going to be your new go-to. Pair it with your favorite meals, or just snack on it with some olive oil and balsamic vinegar—you really can’t go wrong. So, go ahead, bake it, savor it, and let the aroma of garlic and rosemary fill your home.
Macros Per Serving
154 Cal | 18g Carbs | 5g Fat | 10g Protein
Recipe Card
Garlic & Rosemary Focaccia Bread
Ingredients
Dough:
- 210 ml Warm Water
- 5 g Salt
- 5 g Zero Calorie Sugar (H-E-B)
- 4 g Instant Yeast (Baker’s Choice – if using active dry yeast, add an extra 1g of yeast (1/4th tsp) and mix it in with your warm water and sugar. Let it sit and bloom for 5-10 minutes before adding in the rest of the ingredients.)
- 7 ml Olive Oil
- 150 g Bread Flour (King Arthur)
- 100 g Keto Wheat Flour or sub bread flour (King Arthur)
For Greasing:
- 15 ml Olive Oil
Topping:
- 15 ml Olive Oil
- 2-3 tsp Garlic (minced)
- 2 sprigs Fresh Rosemary
- 2 tsp Flaky Sea Salt
Instructions
Dough:
- In a mixing bowl, add in water, salt, sugar, yeast, and olive oil. Give it a quick mix.210 ml (0.9 cups) Warm Water, 5 g (1 tsp) Salt, 5 g (1 tsp) Zero Calorie Sugar, 4 g (1 tsp) Instant Yeast, 7 ml (0.5 tbsp) Olive Oil
- Then sift in your flours. You can use equal parts bread flour if you don’t have keto wheat but it is what I use to boost the protein content in the bread.150 g (1.25 cups) Bread Flour, 100 g (0.8 cups) Keto Wheat Flour or sub bread flour
- Mix well and then scrape down the sides. Cover with a towel and rest for 10 minutes.
Stretch and Fold:
- Add a little bit of oil to the tips of your hand and start to gently stretch and fold over the sides.
- Do this a total 3 times, letting it rest covered for 10 minutes in between.
- After the last round of folds, cover and rest for 30 minutes.
Prep:
- Grab a baking dish (mine was 7.7”x11”) and add your olive oil. Use your hands to evenly spread.15 ml (1 tbsp) Olive Oil
- Then add in your dough, spread it around, flip over to coat in oil, and gently stretch out the sides of fill the space.
- Gently tug all the sides to stretch out. Cover with a lid and this time, let it rest for roughly 2 hours at room temperature.
Dimple the Dough:
- Your dough should be roughly doubled in size. Spread on your garlic in an even layer.2-3 tsp Garlic
- Use your fingers to dimple the dough. This will create those gorgeous air bubbles.
- Then sprinkle on your rosemary, flaky sea salt, and any remaining oil.15 ml (1 tbsp) Olive Oil, 2 sprigs Fresh Rosemary, 2 tsp Flaky Sea Salt
Baking:
- Preheat your oven to 350°.
- Bake your bread for 30-35 minutes, until the top gets golden brown.
To Serve:
- Let it cool slightly before removing from the baking dish and slicing into 8 equal squares. Or cut into quarters if using for sandwiches.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Recommended Equipment
- Measuring Scale highly recommended using a scale for this recipe as your measurements will be more precise than just measuring cups which you can easily overpack
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