High Protein Focaccia Sandwich
This incredible high protein focaccia sandwich packs in 29g plant protein at around 310 calories! Full of flavor and the perfect lunch.
Equipment
- Kitchen Scale optional
Ingredients
High Protein Focaccia
- ¾ cup + 2 teaspoons vital wheat gluten
- ¾ cup + 2 teaspoons all purpose or bread flour
- 1 packet (2 ¼ teaspoon) instant yeast *see note if using active dry yeast
- ½ tablespoon salt
- 1 tablespoon garlic powder
- ½ cup + 1 ½ tablespoons water
- 1 tablespoon olive oil
Whipped Basil Tofu Cream Cheese
- about ½ block (8 ounces) extra firm tofu
- 1 tablespoon nutritional yeast
- ½ teaspoon salt or to taste
- ⅓ cup non-dairy milk unsweetened and unflavored
- 5 to 7 basil leaves
Other
- 1 large tomato thinly sliced and pat dry *see note
- ½ large English cucumber thinly sliced
- 1 tablespoon balsamic glaze or to preference
Instructions
Prepare the Focaccia Dough
- In a large bowl combine the dry ingredients: flour, vital wheat gluten, instant dry yeast, salt, and garlic powder. Add in the olive oil and water.¾ cup + 2 teaspoons vital wheat gluten, ¾ cup + 2 teaspoons all purpose or bread flour, 1 packet (2 ¼ teaspoon) instant yeast, ½ tablespoon salt, 1 tablespoon garlic powder, ½ cup + 1 ½ tablespoons water, 1 tablespoon olive oil
- Mix together to form a shaggy dough. Knead the dough into a ball for about 1 to 2 minutes.
Rising the Focaccia Dough
- Cover the dough with a clean dish towel or however you like. Let is rise for 1 hour in a warm place. I like to put it in my turned off ove. It does not rise as much as traditional dough but it should rise and puff up.
Transferring the Focaccia Dough
- Lightly grease a 9x9 inch baking dish. Spread the dough out in the pan. Cover and let this rise again for 1-2 hours. Then, use your knuckles to make the classic focaccia pattern.
Baking the Focaccia
- About 20-30 minutes prior to the dough being done with the second rise preheat oven to 400°F (204°C). Then, bake the focaccia for 15 to 17 minutes until golden brown. Let it cool for 10 minutes before making the sandwich.
Preparing the Whipped Basil Tofu Cream Cheese
- While the dough is rising I like to make the vegan cream cheese. Add all the ingredients into a blender and blend until smooth. Taste and add any seasonings to preference. Transfer into a small bowl or container. Let it thicken in the fridge for about 30 minutes prior to using.about ½ block (8 ounces) extra firm tofu, 1 tablespoon nutritional yeast, ½ teaspoon salt, ⅓ cup non-dairy milk, 5 to 7 basil leaves
Assembling the Sandwich
- After the focaccia has cooled cut it in half with a serrated knife, cutting the top and bottom half apart to make the sandwich. Then, add the whipped basil tofu cream cheese to both halves of the bread. Layer the tomatoes, cucumber, and drizzle with balsamic glaze. Add the top half of the bread to the top. Cut into quarters and enjoy. *see note about tomatoes if you would like to marinate them a bit1 large tomato, ½ large English cucumber, 1 tablespoon balsamic glaze
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- For the tomatoes I decided to marinate them a bit with 2 tablespoons red wine vinegar, a sprinkle of salt and black pepper. This is optional.
- If you are using active dry yeast be sure to proof according to package directions before adding to the dough.
Nutrition
Serving: 221gCalories: 310kcalCarbohydrates: 30.2gProtein: 28.9gFat: 8.6gFiber: 2.7g
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