Garden Focaccia Bread with Semolina, with Added Protein

Enjoy an edible garden with this Garden Focaccia Bread with 100% Semolina. To increase the protein content, I have added protein powder which is totally optional.

Focaccia Bread is probably the easiest of all Breads as it does not require any great bread making skill. Also, it is a very flexible bread since you only need to stretch the dough, put some toppings and bake.

It is common to make Focaccia using White Flour, Whole Wheat Flour or All Purpose Flour. Here, for this classic recipe, Fine Semolina is the star ingredient. Although Semolina is also a form of Durum Wheat but has a higher protein content.

Semolina is more popular as Rava or Suji in the Indian subcontinent and is a very common pantry ingredient. Grinding durum wheat into flour turns it into Semolina and is a key ingredient in making various types of bread, pasta all over the world .

Also, in India, we use this type of fine Rava for making Chiroti, a very traditional item in the state of Maharashtra and Karnataka and that’s why this rava is more popular as Chiroti Rava in those places.

I love using Semolina for most of the recipes which call for Maida or Refined Flour or All Purpose Flour. You may check HOMEMADE SANDWICH BREAD WITH SEMOLINA or VEGETARIAN PIDE,TURKISH FLATBREAD or HANDMADE VEGAN FETTUCCINE PASTA. In all these classic recipes, Semolina is the key ingredient.

If you also want to get rid of APF from your diet, please try this semolina Garden Focaccia Bread and leave your comment.

I am new to the world of blogging and hence any comment from you will be most welcome.

Garden Focaccia Bread with Semolina, with Added Protein

fitnfastrecipes

Enjoy an edible garden with this Garden Focaccia Bread with 100% Semolina. To increase the protein content, I have added protein powder which is totally optional.

Focaccia Bread is probably the easiest of all Breads as it does not require any great bread making skill. Also, it is a very flexible bread since you only need to stretch the dough, put some toppings and bake.

Print Recipe Pin Recipe

Prep Time 10 mins

Proofing and Baking Time 1 hr 35 mins

Total Time 1 hr 45 mins

Course Breakfast, Main Course, Side Dish

Cuisine Italian

Servings 12

Calories 249 kcal

Equipment

• Kitchen Aid Hand Blender
• Standard cup measuring 240 ML
• Standard Tsp, Tbsp
• Cast Iron Skillet 10 inches to bake single Focaccia Bread. Else use multiple 6 or 8 inches skillet or Pan.

Ingredients

  

• 1 tsp Active Dry Yeast. Double the quantity if using Fresh Yeast.
• 1 tbsp Brown Sugar. Preferably`granular.
• 1.5 cups Lukewarm Water (divided) Make sure that the water is lukewarm. You can touch it with your finger and feel it. Or use a thermometer. Temperature should be between 100-110°F or 37-43°C.T
• 3.5 cups Fine Semolina/Chiroti rava You can grind coarse Semolina and use.
• ½ cup Vegan Protein Powder. This is optional. Use Milk powder for Non vegan options.
• 2 tsp Salt
• 3 tbsp Olive Oil

Instructions

 

• Take Yeast and Sugar in a small Bowl. Add 1/2 cup of lukewarm water.
  
• Keep aside to let the yeast bloom.
  
• In a large pan, add semolina, salt, protein powder, oil and the activated yeast.
  
• Add 1 cup of lukewarm water.
  
• Mix everything with a spatula.
  
• Knead the dough either by hands or use a stand mixer. Knead for at least 15-20 minutes if kneading by hand.
  
• Knead for 7 minutes on high speed if using a stand mixer.
  
• The dough will be sticky. Cover with a cling film and let it proof for an hour or 2. Depending on the weather conditions it may take either less or more time.
  
• Grease a Cast Iron Skillet with olive oil. You can either use one large pan (I used a skillet of 10 inches) or multiple small skillets (6 or 8 inches). You can also use any other Baking Pan.
  
• Apply some oil to your palms and spread the risen dough.
  
• Brush with some milk to keep the top moist.
  
• Mix some dry herbs with olive oil. I used dry Italian Herb which is a mix of Thyme, Oregano, Rosemary and Basil.
  
• Poke dents in focaccia and fill this herb plus oil mixture.
  
• You can also use any fresh herb of your choice. I used fresh rosemary.
  
• Since this is garden focaccia. Use any fruit or herb of your choice to create a beautiful garden.
  
• The dough should again keep rising at least for 1/2 an hour. While this is rising , you can create the garden with veggies of your choice.
  
• Apply a thin coat of oil on veggies so that they don't burn while baking.
  
• Bake in a preheated oven @ 400°F/200°C for about 35 minutes. Please check after 30 minutes since the oven temperature may vary.
  
• Some of you may prefer a crusty top. This being a Semolina dough, the top will be crusty. But if you prefer a softer top, then apply some oil or butter.
  
• Cover with a Kitchen towel for 15 minutes.
  
• Uncover, slice and serve with some olive oil.
  

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