Pizza Focaccia

Pizza Focaccia is a delightful twist on traditional pizza, combining the airy, fluffy texture of focaccia with high-protein toppings for a satisfying meal. This dish is perfect for sharing, with a crispy crust and a medley of fresh ingredients to please any palate.

Ingredients

• Whole wheat flour - 250 grams
• Warm water - 200 ml
• Active dry yeast - 7 grams
• Olive oil - 30 ml
• Salt - 5 grams
• Cherry tomatoes - 100 grams, halved
• Mozzarella cheese - 100 grams, diced
• Cooked chicken breast - 100 grams, shredded
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 20 grams, grated
• Black pepper - to taste

Steps

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the whole wheat flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
3. Mix the ingredients together until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.
5. Preheat your oven to 220°C (428°F).
6. Once the dough has risen, punch it down and spread it out on a baking sheet lined with parchment paper, forming a rectangular shape with your fingers.
7. Press the halved cherry tomatoes, diced mozzarella, and shredded chicken into the dough, then sprinkle with chopped basil, grated Parmesan, and black pepper.
8. Bake in the preheated oven for 15-20 minutes, or until the focaccia is golden brown and the cheese is bubbly.
9. Remove from the oven, let it cool slightly, slice, and serve warm.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from chicken and cheese, supporting muscle health.
• Whole wheat flour provides more fiber than regular flour, aiding digestion.

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