|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories
193
Total Protein 11g
Soy Protein 6g
Carbohydrates 28g
Fat 5g
Sodium 406mg
Cholesterol 0mg |
|
| |
| |
This recipe is: |
| |
Low
Cholesterol
Low Sodium
Vegetarian |
|
| |
|
|
| |
|
|
Recipes - Bread
& Baked Goods
|
Focaccia
|
|
| Serves: 8
servings |
| |
|
| |
| Measures
Translation Table |
| |
| Ingredients: |
1 Tbsp.
active dry yeast
1 1/4 cups warm water
1 Tbsp. sweetener of choice
1 Tbsp. olive oil
1 tsp. salt
1 1/2 cups whole wheat pastry flour
1 cup unbleached white flour
2 scoops GeniSoy®
Ultra-XT Protein Powder
1/2 cup seeded and chopped plum tomatoes
1 Tbsp. finely chopped plum tomatoes
1 Tbsp. finely chopped fresh basil
1/4 cup finely chopped onions
1 clove garlic, finely minced
1/2 cup sliced or chopped olives |
| |
| Instructions: |
- Sprinkle the yeast over the warm water,
and let it soften and dissolve for about
5 minutes
- Beat in the sweetener, olive oil, and
salt with a heavy duty mixer or wooden
spoon
- Add the whole wheat pastry flour, and
beat until the dough is smooth and elastic
- Add the unbleached flour and protein
powder, and beat and knead until smooth
and elastic
- Cover the dough in a lightly oiled bowl
- Let it rise in a warm place until double
in bulk
- Preheat the oven to 450° F
- Punch down the dough and knead briefly
- Lightly oil a 12-inch round pizza pan
- Roll and stretch the dough to fit the
pan
- Punch holes in the dough about every
inch over the pan with the end of a wooden
spoon or chopstick
- Sprinkle the tomatoes, basil, onions,
garlic, and olives over the top
- Let rise again about 15 minutes
- Bake for about 12 minutes or until browned
- Cut into wedges and serve
|
|
