Tomato Basil Protein Focaccia
Prep time
Cook time
Total time
Makes 4 pieces.
Serves: 4
Roasted tomatoes:
  • 3 cups sliced plum tomoatoes (540g)
  • 1 tablespoon extra-virgin olive oil (15ml)
  • garlic powder and sea salt to taste
Remaining focaccia ingredients:
  1. Preheat oven to 425F (218C).
  2. Line a large glass baking dish with foil.
  3. In a bowl, toss tomato slices with olive oil, garlic powder, and sea salt.
  4. Pour tomatoes into foil-lined glass baking dish. Try to lay each tomato slice flat.
  5. Roast at 425F (218C) for 30-40 minutes.
  6. Remove tomatoes from oven and let cool slightly. Turn off oven.
  7. In a blender or food processor, combine egg whites, olive oil, and protein powder until smooth.
  8. Reserve 8 tomato slices for the top of your focaccia, and put the rest in the blender along with the basil. Pulse or process until the tomato and basil are broken up into small pieces.
  9. Pour mixture into a bowl, and mix in the psyllium husks. Let batter sit for 10-15 minutes to thicken.
  10. Preheat oven to 325F (163C).
  11. Pour batter into parchment-lined glass baking dish, 8"x11.5" (200mmx290mm) or slightly smaller, and spread evenly.
  12. Place tomato slices on top.
  13. Bake focaccia at 325F (163C) for 18-22min, until batter is cooked through.
  14. Enjoy!
A note about substitutions: You could substitute unflavored pea protein for the rice protein (or a pea protein blend, like Warrior Blend). I wouldn't use whey or casein as they would give a different (undesirable) texture. You could also substitute 1 tablespoon grated cheese for the 2 tablespoons nutritional yeast.
Nutrition Information
Calories: 200 Fat: 8g Carbohydrates: 12g Sugar: 4g Fiber: 6g Protein: 21g
Recipe by Andréa's Protein Cakery at