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Low protein Focaccia

Recipe highlights

Total cooking time:

50 mins


Low Protein Diet - Exchange value 1/2*


9x6 inch rectangle

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  1. Follow our Loprofin basic bread recipe to make your dough.
  2. Roll out the dough to a 9x6 inch rectangle and place on a lined baking sheet.
  3. With your fingers press down on the dough to leave small holes.
  4. Drizzle with 30g of olive oil and sprinkle over 2tsp of fresh rosemary and 2 tsp of sea salt flakes
  5. Cover and leave in a warm place until the dough has doubled in size.
  6. Bake at 170°C for 10–15 minutes until golden brown.
  7. Cool on a wire rack. (You can add sundried tomatoes, add chopped basil or parsley once baked)

Chef's tips

  • Whenever you are rolling /handling dough always dust your work surface with Loprofin Mix to stop the dough from sticking to the roller and to your work surface.


IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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