29/06/2023
We've been busy recipe testing in the Cortex Kitchen.
Cortex is proud to be the biggest Australian supplier of Low Protein Foods for our valued community.
This delicious low protein Tomato, Rosemary and Thyme Focaccia was prepared using our "Baking Mix."
With less than one gram of protein per serve, its a winner!! (recipe below)
Our baking mix is currently in stock at a special discounted price! check out our website!
Tomato, Rosemary and Thyme Focaccia:
Serves 8
- 450g Cambrooke BAKING MIX
- 50g Psyllium Husk
- 2 tsp salt
- 1 sachet of dry instant yeast (7g)
- 1 tsp sugar
- 420ml warm water
- 50ml Olive oil
- Sprigs of Rosemary and Thyme
- 3-4 cherry tomatoes
Method:
1. Prepare your dry ingredients - In a large bowl, mix together the Baking mix, Psyllium Husks and salt.
2. In a separate small bowl, activate the yeast by combining the water, yeast and sugar. Mix and set aside for 15 minutes. You should see some bubbles form as the yeast is activated.
3. Combine yeast mixture with the dry ingredients - mix until combined. The mixture will be very sticky.
4. Leave the dough in the bowl and drizzle the top with half of the olive oil. Cover with cling film and set aside in a warm place to allow the dough to rise. For best results, leave it on the kitchen bench overnight.
5. Once the dough has almost doubled in size, transfer into a baking dish that has been lined with baking paper. Set aside for another 2 hours to rise a little more.
6. Top with fresh rosemary, thyme and sliced cherry tomatoes. Drizzle over the remaining olive oil and season generously with salt.
7. Bake in a pre-heated oven at 200 degrees Celsius for 25 minutes or until golden brown.
Most importantly, ENJOY!