Courgette and Tomato Focaccia
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 187 kcal | (9 %) | ||
| Protein | 4.94 g | (5 %) | ||
| Fat | 5.27 g | (5 %) | ||
| Carbohydrates | 30.21 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.02 g | (3 %) |
more nutritional values
| Vitamin A | 27.71 mg | (3,464 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 116.24 μg | (39 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7.43 mg | (8 %) | ||
| Potassium | 163.44 mg | (4 %) | ||
| Calcium | 13.78 mg | (1 %) | ||
| Magnesium | 16.44 mg | (5 %) | ||
| Iron | 1.97 mg | (13 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.72 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
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
- 3 sprigs
thyme (leaves removed)
- All purpose flour (for the work surface)
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.
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