As the crisp air rolls in and leaves begin to fall, there’s no better time to turn on the oven and fill your kitchen with the comforting aroma of freshly baked bread. This Gluten-Free Rosemary Protein Focaccia is the perfect cozy companion for your autumn brunch table—earthy, aromatic, and made with wholesome ingredients. Boosted with Nutrasumma Unflavored Pea Protein, it brings plant-powered nutrition to every fluffy bite, making it not just delicious, but functional. Serve it warm with olive oil, alongside a harvest salad, or enjoy it toasted with your morning tea—this is fall baking made simple, satisfying, and protein-rich.

Ingredients

Dry:

• 2 cups gluten-free all-purpose flour (with xanthan gum)

• ¼ cup Nutrasumma Unflavored Pea Protein

• 2 tsp baking powder

• 1 tsp sea salt

Wet:

• 1 cup warm water (about 100–110°F)

• 1 tbsp olive oil (plus extra for drizzling)

• 1 tsp apple cider vinegar

• 1 tbsp maple syrup or honey (optional, for yeast feeding)

• 2¼ tsp active dry yeast (1 packet)

Toppings:

• 1 tbsp fresh rosemary (chopped, plus extra for garnish)

• Coarse sea salt (for sprinkling)

• Olive oil (for brushing)

Instructions

1. Activate the Yeast

In a small bowl, combine warm water, maple syrup (or honey), and active dry yeast. Let sit for 5–10 minutes until it becomes foamy.

2. Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, Nutrasumma pea protein, baking powder, and salt.

3. Combine Wet & Dry

Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Mix until a sticky dough forms (a stand mixer with a dough hook works well, or use a spatula and elbow grease!).

4. Let It Rise

Cover the bowl with a towel and let the dough rise in a warm place for 45–60 minutes, or until it has puffed up.

5. Prepare for Baking

Preheat oven to 400°F (200°C).
Line a 9x9" baking pan or cast iron skillet with parchment paper and drizzle generously with olive oil.

6. Shape & Top

Transfer the risen dough to the pan. Wet your fingers and press the dough gently to spread it evenly. Create dimples in the surface. Drizzle with olive oil, sprinkle rosemary and coarse salt.

7. Bake

Bake for 22–28 minutes or until the top is golden and a toothpick inserted comes out clean.

8. Cool & Serve

Let cool slightly before slicing. Enjoy warm or toasted!

Why choosing Nutrasumma Unflavored Pea Protein?

What makes Nutrasumma Unflavored Pea Protein the ideal addition to this focaccia? It’s clean, gluten-free, and completely neutral in taste—so it blends seamlessly into your baking without altering flavor or texture. Unlike many protein powders that can leave a chalky or artificial aftertaste, Nutrasumma’s pea protein delivers a smooth, invisible boost of plant-based protein that supports your nutritional goals without compromising on the cozy, savory goodness of your homemade bread.