Salame Protein Focaccia

Adapted from Whey Focaccia with Rosemary and Tomatoes

Ingredients
2 T. warm water
1 t. sugar
1 T. yeast

3 c. unbleached heritage-grain AP flour
1/2 c. unflavored whey protein powder, ~2 scant scoops, ~40g protein
1 t. salt
2 T. fresh rosemary, minced
4 cloves garlic, minced
2 T. extra-virgin olive oil
1 c. skim milk, warm

1-2 T. olive oil
15 slices uncured salame, chopped
1/2 large sweet onion, diced
1 cherry tomatoes, or chopped tomatoes
1/4 c. finely grated Asiago, Parmesan, or Romano cheese


Directions
In 2 T. of warm water, add the sugar & yeast and allow it to foam.

In the meantime, combine flour, whey powder, salt, garlic, and rosemary, and mix. Add 2 T. olive oil and mix. Add the foaming yeast to the flour and mix in well. Add the warm milk and knead either in your mixer or by hand. Knead until it is a smooth ball that lifts off without sticking to the sides of the bowl.

Cover and let it sit for a couple of hours -- either plastic or a damp towel.

Preheat the oven to 350˚F.

Drizzle remaining olive oil in a 9x13" glass baking dish.

Punch down the dough and toss it in the oil in the dish, using the dough to spread the oil to coat the dish, and spread the dough to fill the shape of the dish.

Sprinkle each topping in a layer, finishing with the cheese.

Let rest 20 minutes (keep covered if need be). Bake for 25-30 minutes, until you see that the crust is brown and the top is starting to brown lightly too.

Nutrition Facts

Servings 8.0
Amount Per Serving
calories 216
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg	4 %
Sodium 513 mg	21 %
Potassium 134 mg	4 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 4 g	14 %
Sugars 4 g
Protein 13 g	26 %
Vitamin A	6 %
Vitamin C	8 %
Calcium	11 %
Iron	10 %