Rosemary Protein Focaccia Bread

three small pieces of rosemary protein focaccia with dried rosemary sprinkled on the white plate

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5 from 1 vote

Rosemary Protein Focaccia Bread

Makes one 13 x 9 x 2" pan or one loaf (8.5 x 4.5 x 2.5"), 8 servings.

Prep Time5

Cook Time22

Total Time27

Calories: 143kcal

Author: Andréa

Ingredients

12 large egg whites 396g
1 tablespoon extra-virgin olive oil 15ml
1 cup whole grain oat flour 120g
¼ cup whole psyllium husks 28g
¾ cup unflavored whey protein powder 70g
2 teaspoons baking powder 10ml
½ teaspoon sea salt 2.5ml
1 tablespoon dried rosemary 15ml

Instructions

Preheat oven to 325F (163C).
Mix egg whites and olive oil until combined.
Except for the rosemary, add remaining ingredients and mix well.
Fold in rosemary.
Pour your batter into a parchment-lined pan, either 13x9x2" or a loaf pan.
For the 13x9x2" pan, bake for about 22 minutes, or until firm and a toothpick comes out clean. For the loaf pan, bake for about 45 minutes or until it starts to brown (to be sure it is fully cooked).
Let cool. Slice and enjoy!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

My loaf pan is 8.5 x 4.5 x 2.5 in. For larger loaf pans, you might want to scale up the recipe.

Nutrition