YOUR SOLIN GENERATED RECIPE
Rosemary Garlic Focaccia with Sun-Dried Tomatoes
Oven-baked high-protein focaccia dough topped with savory chicken, fragrant rosemary, and zesty sun-dried tomatoes for a chewy and satisfying bite.
INGREDIENTS
0.5 cup all-purpose flour
0.75 cup non-fat Greek yogurt
0.25 cup liquid egg whites
1 tsp baking powder
0.25 tsp sea salt
3 oz cooked chicken breast
1 tsp extra virgin olive oil
1 tbsp sun-dried tomatoes
1 clove garlic
1 tsp fresh rosemary
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt.
Add the non-fat Greek yogurt and liquid egg whites to the dry ingredients, stirring until a thick, sticky dough forms.
Gently fold the finely diced or shredded cooked chicken breast into the dough until evenly distributed.
Transfer the dough to the prepared baking sheet and use damp fingers to press it into a rectangle about 1-inch thick.
Press your fingertips into the surface of the dough to create the signature focaccia dimples.
Drizzle the extra virgin olive oil over the top, then sprinkle with minced garlic, chopped sun-dried tomatoes, fresh rosemary, and black pepper.
Bake for 18 to 22 minutes until the edges are golden brown and the center is set.
Remove from the oven and let rest for 5 minutes before slicing into squares.