Courgette and Tomato Focaccia

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Courgette and Tomato Focaccia
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
187
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie187 kcal(9 %)
Protein4.94 g(5 %)
Fat5.27 g(5 %)
Carbohydrates30.21 g(20 %)
Sugar added0 g(0 %)
Roughage1.02 g(3 %)
Vitamin A27.71 mg(3,464 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.09 mg(6 %)
Folate116.24 μg(39 %)
Pantothenic acid0.46 mg(8 %)
Biotin1.41 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7.43 mg(8 %)
Potassium163.44 mg(4 %)
Calcium13.78 mg(1 %)
Magnesium16.44 mg(5 %)
Iron1.97 mg(13 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.72 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
¾ ounce
Fresh yeast (OR 6 g dried yeast)
3 ½ cups
All purpose flour (for the work surface)
1 teaspoon
¼ cup
olive oil (for the tin and for drizzling)
1
zucchini (cut into 3-4 mm thick slices)
5
baby Plum tomato (halved lengthways)
3 sprigs
thyme (leaves removed)
All purpose flour (for the work surface)
How healthy are the main ingredients?
olive oilolive oilzucchinithyme

Preparation steps

1.
Stir the yeast into approx. 200 ml lukewarm water. Mix the flour and salt in a bowl. Add the yeast solution and the olive oil to the flour and knead using the dough hooks on a hand mixer to form a smooth dough which comes away from the sides of the bowl. Vary the amount of water a little if necessary. Cover and leave in a warm place for approx. 45 minutes until it has doubled in size.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and oil a baking tray.
3.
Thoroughly knead the dough again on a floured work surface and roll out to a large flat oval (approx. 1.5 cm thick). Place on the baking tray. Top with the courgette, tomatoes and thyme, pressing them gently into the dough. Drizzle with olive oil, sprinkle with salt and bake for approx. 30 minutes.