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    Home > Blog > Protein Bread Recipes

    Onion Protein Focaccia

    Updated: Sep 15, 2021 · Published: Jun 19, 2014 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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!

    top view of two pieces of protein focaccia bread topped with caramelized onions
    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. ;)

    two pieces of protein focaccia bread topped with caramelized onions

     

    Onion Protein 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!

    top view of two pieces of protein focaccia bread topped with caramelized onions

    Onion Protein Focaccia

    Makes one 8"x11.5" pan (8 small servings).
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 22 minutes
    Total Time: 42 minutes
    Servings: 8
    Calories: 74kcal
    Author: Andréa

    Ingredients

    For the sautéed onions:

    • 1 tablespoon extra virgin olive oil 15ml
    • 1 cup chopped sweet onions 160g

    For the focaccia batter:

    • 6 large egg whites 198g (or equivalent flax egg replacer)
    • 1 tablespoon extra virgin olive oil 15ml
    • 2 tablespoons whole psyllium husks 14g
    • ⅓ cup natural unflavored rice protein powder 37g
    • ¼ teaspoon sea salt 1.2ml

    Instructions

    • 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.
    • While the onions are cooking, mix the remaining ingredients and let sit (so the psyllium expands to thicken the batter).
    • Once the onions are cooked, remove from heat and let cool slightly.
    • Preheat oven to 325F (163C).
    • Pour batter into a parchment-lined glass baking dish, 8"x11.5" (200mmx290mm) or slightly smaller, and spread evenly.
    • Spread sautéed onions on top.
    • Bake at 325F (163C) for about 22 minutes, or until batter is cooked through.
    • Cut into servings and enjoy!

    Notes

    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.

    Nutrition

    Calories: 74kcal | Carbohydrates: 4g | Protein: 7g | Fat: 4g | Fiber: 2g | Sugar: 1g
    Tried this recipe?Mention and tag us! @proteincakery

    More Protein Bread Recipes

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    • Protein Bagels (Flourless, Gluten Free)
    • Super Seed Bread
    • Rosemary Protein Focaccia Bread

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

    More about me →

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