Go Back
+ servings
Print Recipe
No ratings yet

Parmesan Garlic Zucchini Whole Wheat Focaccia Buns

These have loads of flavor and unlike store-bought buns, these buns are actually healthy, 
Prep Time20 mins
Cook Time25 mins
Rest2 hrs 25 mins
Total Time3 hrs 10 mins
Course: Side Dish, Snack
Cuisine: American, Italian
Keyword: buns, focacia, garlic
Servings: 10 Servings
Calories: 150kcal
Author: halfbakedharvest

Ingredients

Topping

  • 1/2 small zucchini shredded
  • 1/2 parmesan cheese
  • 1 clove garlic minced or grated
  • 2 tablespoon fresh basil chopped
  • 1 tablespoon sun-dried tomatoes
  • 1/4 teaspoon pepper

Instructions

  • In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour, flour, olive oil and salt. Knead the dough with your hand for 10 minutes or with a dough hook attached to stand mixer for 5 to 7 minutes.
  • Place in an oiled large bowl, turning to coat, and cover with plastic wrap. Allow the dough to rise for 1 to 2 hours or until doubled in size.
  • Once it has doubled in size, punch down the dough. Then, divide it into 8 to 10 even-sized balls and place on a baking sheet lined with parchment paper. Cover and allow to rise for 15 minutes.
  • Preheat the oven to 375 degrees F.
  • Add the zucchini, parmesan, garlic, basil, sun-dried tomatoes and pepper in a small bowl. Mix well
  • Brush each bun with the beaten egg and sprinkle on the zucchini-parmesan mixture. Bake for 20-25 minutes or until golden brown.

Nutrition

Calories: 150kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Sodium: 122mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 2.1mg | Calcium: 10mg | Iron: 1.4mg