Prot: 7 g, Carbs: 4 g, Fat: 4 g, Cal: 74


After creating my Tomato Basil Protein Focaccia, I was inspired to try other interesting flavors. And when I received some sweet onions from my CSA, I created this Onion Protein Focaccia!


I was inspired by Jewish onion bread and bialys, which I have always loved. Since my bread recipes have more of a batter than a dough (and therefore can’t be shaped well) and since I’m of Italian descent, I used a little extra virgin olive oil and called this focaccia. ;)


As I do with most of my bread recipes, I’m using whole psyllium husk to get a bread-like texture. Psyllium is entirely fiber, so that’s a plus! And like most of my bread recipes, this is also gluten-free.


I’ve cut these a bit smaller than a regular focaccia serving, so feel free to cut them as you wish. Whatever the size, they’ll be delicious!

Try Quest Protein Bars!

Onion Protein Focaccia
Nutrition Information
  • Serves: 8
  • Calories: 74
  • Fat: 4g
  • Carbohydrates: 4g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 7g
Prep time: 
Cook time: 
Total time: 
Makes one 8"x11.5" pan (8 small servings).
For the sautéed onions:
  • 1 tablespoon extra virgin olive oil (15ml)
  • 1 cup chopped sweet onions (160g)
For the focaccia batter:
  1. Sauté the onions in 1 tablespoon olive oil over low-medium heat until they begin to brown. I like to keep them covered and stir every couple of minutes.
  2. While the onions are cooking, mix the remaining ingredients and let sit (so the psyllium expands to thicken the batter).
  3. Once the onions are cooked, remove from heat and let cool slightly.
  4. Preheat oven to 325F (163C).
  5. Pour batter into a parchment-lined glass baking dish, 8"x11.5" (200mmx290mm) or slightly smaller, and spread evenly.
  6. Spread sautéed onions on top.
  7. Bake at 325F (163C) for about 22 minutes, or until batter is cooked through.
  8. Cut into servings and 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.