Zucchini High-Protein Gluten-Free Focaccia
A long time ago in the coastal kitchens of Liguria, bakers created focaccia as a simple flatbread - olive oil, flour, and sea salt baked on hot stone. It was humble food for fishermen and farmers, but its aroma made everyone gather around the oven.
I’ve always loved how this classic bread keeps reinventing itself.
When I first experimented with zucchini and high-protein gluten-free ingredients, it felt like giving this old Italian favorite a fresh, modern twist.
The zucchini adds natural moisture and a gentle sweetness, while the protein-rich base makes it surprisingly satisfying.
And when it bakes?
The kitchen fills with the warm scent of olive oil and herbs, and the top turns beautifully golden - exactly the kind of bread that makes you want to tear off a piece before it even cools.
That’s the charm of this Zucchini High-Protein Gluten-Free Focaccia - a rustic classic, reimagined for today’s table.
Curious how it comes together? Let’s bake it.
Nutritional Values (Approximate):
Whole tray (approximate):Protein: ~122–128 g | Fiber: ~38–42 g
Per Portion (1/10 tray):Protein: ~12–13 g | Fiber: ~3.8–4.2 g
Instructions
16 stepsPrepare The Ingredients:
Assemble and measure all the required ingredients.
To Prepare the Zucchini:
Finely grate zucchini. Add a small pinch of salt and leave for 10 minutes to release moisture.
Lightly squeeze excess liquid. Do not over-dry — keep some natural moisture.
Slice thin zucchini ribbons using a vegetable peeler and set aside for topping.
To Prepare the Wet Mixture:
Mix psyllium husk and ground flaxseed with about 150 g of the total water. Let sit 3–5 minutes until thick and gel-like.
Add yogurt, eggs, and olive oil in to the psyllium huskgel.
Stir well until everything is smooth and evenly combined.
To Make the Dough:
In a large bowl combine all remaining dry ingredients: oat flour, rice flour, chickpea flour, protein powder, baking powder, salt and dry yeast.
Add grated zucchini, prepared wet mixture, and the remaining water (about 80 g), into the dry ingredients.
Mix thoroughly until a thick, sticky, spreadable dough forms.
Let rest 10 minutes to fully hydrate fibers.
Shape And Ferment:
Transfer to an oiled baking tray and spread evenly.
Cover and ferment 60 minutes at room temperature or refrigerate overnight for slower fermentation.
Decorate And Bake:
Drizzle with olive oil and decorate with zucchini ribbons, rosemary, capers and pumpkin seeds.
Bake at 180°C/360°F for 45–60 minutes until golden and firm in the center.
Cool And Serve:
Allow the focaccia to cool for at least 1 hour before slicing. This helps the texture set properly and makes slicing easier.
