Roasted Garlic and Herb Focaccia (diabetic)
Printed from Inclusive Kitchen — Roasted Garlic and Herb Focaccia
Roasted Garlic and Herb Focaccia is a delightful twist on the classic Italian bread, offering a savory experience that’s both satisfying and diabetic-friendly. This version uses whole wheat flour and a touch of olive oil, ensuring a lower glycemic index while still delivering that signature fluffy texture and rich flavor. Roasting the garlic mellows its sharpness, creating a sweet, buttery essence that permeates the dough, while fresh herbs like rosemary and thyme add an aromatic touch that elevates the bread to new heights.
Focaccia has a storied history, dating back to ancient times when it was a simple flatbread enjoyed by the Romans. Over the centuries, it has evolved into a beloved staple in Italian cuisine, often served as an appetizer or side dish. This diabetic variant pays homage to its roots while making it accessible for those mindful of their carbohydrate intake. After all, who says you can’t enjoy a slice of bread without the guilt? Just remember, moderation is key—unless you’re talking about garlic, in which case, the more, the merrier!
To make this focaccia, you’ll need a few simple ingredients and some patience as the dough rises. The process is straightforward, and the result is a warm, fragrant bread that pairs beautifully with soups, salads, or simply enjoyed on its own. Plus, it’s a great way to impress your friends at dinner parties—just don’t let them know how easy it was to make. They might start asking for your secret recipe, and we wouldn’t want to ruin the mystery!
Ingredients
- 2 cups whole wheat flour
- 1 cup warm water
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil
- 1 head roasted garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Start by preheating your oven to 400°F (200°C). This temperature is ideal for achieving a golden crust on your focaccia.
- In a small bowl, combine 1 cup of warm water (around 110°F) with 1 tablespoon of active dry yeast. Let it sit for about 5 minutes until it becomes frothy. This step activates the yeast, ensuring your bread rises properly.
- In a large mixing bowl, combine 2 cups of whole wheat flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mixing the dry ingredients first helps distribute the salt evenly throughout the dough.
- Add the frothy yeast mixture and 2 tablespoons of olive oil to the dry ingredients. Stir until a shaggy dough forms. The olive oil adds flavor and moisture, making the focaccia tender.
- Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. This process develops the gluten, giving the bread its structure.
- Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes, or until it doubles in size. This is the dough’s time to shine!
- While the dough rises, prepare the roasted garlic. Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for about 30 minutes until soft and caramelized.
- Once the dough has risen, punch it down and transfer it to a greased baking sheet (about 9x13 inches). Use your fingers to stretch it into a rectangle, creating dimples across the surface.
- Squeeze the roasted garlic cloves out of their skins and spread them evenly over the dough. Sprinkle with 2 tablespoons each of chopped fresh rosemary and thyme for a fragrant finish.
- Drizzle a little more olive oil over the top and let the dough rest for another 10 minutes. This final rest allows the flavors to meld and the dough to relax.
- Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown. You’ll know it’s done when it sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool slightly before slicing. Serve warm, and enjoy the delightful aroma of garlic and herbs wafting through your kitchen.
- Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore its crispy crust.
- Feel free to experiment with other herbs or toppings, but remember: the focaccia is the star here, so let it shine!
Nutrition (per serving)
- Calories: 150
- Carbs g: 25
- Protein g: 5
- Fat g: 3
- Sugar g: 1
