I'm sure you know this Italian bread. But probably more in the savory version with vegetables, spices, maybe cheese.... Why don't you try it sweet this time? It tastes like a cinnamon snail, but it's much easier to prepare and you'll definitely love this sweet version of focaccia. A perfectly fluffy snack that's great to add a spoonful of cottage cheese to for a little extra protein! 💪🏻

Shop ingredients

87% Baking Protein – 500 g – Denmark-sourced unflavoured protein powder – designed for kitchen use, super smooth texture, low lactose

£22.99

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

Vanilla Extract Bourbon – 20 ml – natural Madagascar vanilla extract – naturally unsweetened, ideal for enhancing the flavour of baked goods, coffee, and desserts

Nutrition (1 serving)

259 kcal
42 g carbohydrates
3 g fats
16 g protein

12 servings

Base:

400 g plain flour
150 g baking protein
100 g cane sugar
1 dried yeast
400 ml water

Filling:

5 tsp ghee
100 g cane sugar
2 tsp cinnamon

Yogurt Topping:

140 g non-fat Greek yoghurt
2 tsp golden cane icing sugar
5 drizzles vanilla extract
milk

Instructions

Mix flour, baking protein, cane sugar and dry yeast in a bowl. Add warm water to the dry mixture and knead into a smooth and elastic dough that is slightly sticky. If it becomes too sticky, add a little flour.
Let the dough rest in a warm place under a towel for at least an hour to rise nicely.
In a saucepan, heat the ghee butter. Stir in the cane sugar and cinnamon.
Grease a baking dish with ghee butter. Place the risen dough in it and spread with your hands. Use your fingers to make slight hollows in the dough.
Pour the melted butter, sugar and cinnamon over the dough.
Put in the oven at 180 °C for 25‑30 minutes. Bake until golden brown.
Mix the Greek yoghurt with icing sugar, vanilla extract and a little milk.
Let the baked focaccia cool slightly. Before serving, top each piece with the yoghurt glaze.
Enjoy.

Products used in the recipe