Weight Watchers Focaccia Bread Recipe

Salty and sweet, this whole wheat focaccia bread with prunes and prosciutto is perfect for snacking or serving alongside your favorite soup or stew. 169 calories and 6 Weight Watchers Freestyle SP

This post was sponsored by the California Dried Plum Board. Although I was compensated to write this post, all opinions are my own.

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I know what you’re thinking. Aren’t prunes just for snacking on when the afternoon munchies hit, or mixing into trail mix? But mixing it into focaccia – you’re crazy! I promise that you’re going to change your mind as soon as you take a bite of this perfectly sweet and salty classic Italian bread.

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Prunes have garnered a bad rap in North America, but the truth is that they’ve been used in cooking for years, primarily in French and Moroccan cuisine. Their naturally sweet and complex flavor adds depth to everything from sauces and stews to baked goods and appetizers. And hey, if prunes are good enough for Julia Child and her iconic stews, they’re good enough for me!

Truth be told, I hadn’t spent a lot of time thinking about prunes (also sold as dried plums). Sure, I snacked on them once in awhile and pureed them to use as a natural sweetener in baked goods, but that’s where the prune adventures ended.

All that changed last month when I had the opportunity to visit Napa Valley, California and spent a couple of days learning about the health benefits of prunes, watching a prune harvest, cooking with the versatile dried fruit and meeting with growers whose families have been tending their orchards for generations.

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Considering the ideal growing conditions, perhaps it won’t be a surprise that California growers produce about 100, 000 tons of prunes annually, exporting them to 60 countries around the world. Primarily, the “New Improved French” is the variety of plum that is favored by California growers, a wonderfully sweet and plump fruit that is ideal for drying.

I plucked and tasted my fair share of prunes straight from the trees when we visited an orchard. I was a little kid with plum juices dripping down my hand. It was all I could do to stop myself from eating a dozen of them in quick succession.

We spent some time at the Culinary Institute of America, with the opportunity to create prune dishes in their kitchens and to feast on prune-inspired meals. One of the most interesting exercises we went through was a tasting session where we paired prunes with a variety of sweet and savory flavors. Did you know that prunes taste phenomenally good with pickled ginger (no joke!) or creamy miso caramel (brilliant invention!)?

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One of my favorite pairings was prunes with prosciutto. The saltiness and texture of the prosciutto was the perfect foil for the sweet, tender and slightly chewy prunes. I could happily eat that as an afternoon snack, but was feeling inspired to go a little further with that flavor combo.

Now, this was not my first rodeo with focaccia, but it was my first time making whole wheat focaccia bread. Let’s dive right into my tips:

Salty and sweet, this whole wheat focaccia with prunes and prosciutto is perfect for snacking or serving alongside your favorite soup or stew. 169 calories and 6 Weight Watchers Freestyle SP

Easy Focaccia Bread Recipe

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Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.This Two Ingredient Dough Focaccia Bread recipe is a NO YEAST bread that is super easy to make! It can be served as a side, an appetizer, or used for sandwiches.

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With times as they are right now, I wanted to make a no yeast bread to share with everyone. We love two ingredient dough naan flatbread and garlic cheddar rolls so I wondered if I could use the same dough to make focaccia bread.

So, I gave it a try and it was a huge success. My daughter told me she is disappointed that she only got one slice and that I really should make it again!

Two ingredient dough is simply combination of self-rising flour and Greek yogurt. I first heard about it from a friend who was going to weight watchers and made two ingredient bagels.

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Recipes made with two ingredient dough have become wildly popular. Not only are they easy to make but they are also low in Weight Watchers Smart Points since plain, fat-free Greek yogurt is one of the zero points foods on the freestyle program.

For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Please note that this blog post was made using store-bought self-rising flour. If you choose to make your own, your results may vary and you’ll have to make adjustments to the dough.

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I use plain, fat-free Greek yogurt. As far as what brand to use, you can choose whatever kind is available at your local grocery store. I’ve made two ingredient dough with Fage, Oikos, and the store brand and haven’t noticed a difference.

I’ve only ever made two ingredient dough focaccia bread with plain, fat-free Greek yogurt. That being said, readers have told me that they’ve successfully used full fat, 2% or 5% Greek yogurt.

Some have used plain yogurt and one woman even told me that she used sour cream. But their results varied and they have to make adjustments in flour measurements and baking times.

Whole Wheat Focaccia Bread With Prunes & Prosciutto

Yes, when using a stand mixer, mix at a low speed until combined. Then, knead at medium speed for about 3 minutes. After three minutes, a ball of dough should’ve formed.

Yes, you can make the dough for the focaccia bread without a mixer. Stir the self-rising flour and Greek yogurt together by hand until combined. Turn it out onto a well-floured surface and knead until smooth adding more flour as needed.

Use a spoon, a spatula, or your hands to press all of the crumbly dough into a ball. Make sure there isn’t any self-rising flour left in the bottom of the bowl.

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If the dough is too sticky or wet to work with you can knead in a little more flour at a time until it is workable. But keep in mind that this dough tends to be a stickier dough.

Coat the bottom of a 10-inch cast iron skillet with olive oil. Place the ball of dough in the skillet, flatten slightly, and turn to coat both sides with olive oil.

If you don’t have a 10-inch cast iron skillet, you can still make this no yeast focaccia bread! You can make it on a rimmed baking sheet, a pie pan, an 8×8 or 9×9 pan. The baking time may vary so keep that in mind.

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Next, press and flatten the dough so that it fills the cast iron skillet. Then, use your fingertips to make indentations in the dough by pressing them through the dough all of the way to the bottom.

My family loves garlic and it would be a great addition to this recipe. You could also use thyme, parsley, basil, black pepper, oregano, or minced onion.

Yes, you can use two ingredient dough to make any variety of focaccia bread you can think of. Here are a few popular choices:

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This two ingredient dough focaccia bread goes well with pasta and soup. You can serve it as an appetizer or use it to make delicious sandwiches. Here are a few meal suggestions to serve it with:

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Yes, this focaccia bread recipe has several ingredients. The DOUGH itself is made with only two ingredients: self-rising flour and Greek yogurt. To simplify the title of the recipe it is called: TWO INGREDIENT DOUGH Focaccia Bread. Meaning focaccia is made with two ingredient dough.

Recipe for self-rising flour For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

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Please note that this blog post was made using store-bought self-rising flour. If you choose to make your own, your results may vary, and you’ll have to make adjustments to the dough.

Serving: 1 slice | Calories: 170 kcal | Carbohydrates: 19 g | Protein:

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