Focaccia with Olives and Dried Tomatoes
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
819
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.5 mg | (138 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Pastry flour
- 100 grams Cornmeal
- ½ tsp salt
- 4 Tbsps olive oil
- 10 grams Yeast
- 4 sprigs thyme
- 150 grams dried Tomatoes (in olive oil)
- 1 Tbsp black Olives (pitted)
- vegetable oil (for the baking tray)
Preparation steps
1.
Mix flour with salt. Dissolve yeast in 1/8 liter of lukewarm water (approximately 1/2 cup). Add yeast and 3 tablespoons of olive oil to the flour. Knead into a smooth dough, cover and let rise for 1 hour in a warm place. Rinse and shake dry thyme, pluck off leaves. Drain tomatoes and finely chop olives.
2.
Knead dough again, add thyme, olives and tomatoes. Roll out dough with a little flour into two round forms. Grease baking sheet and shape dough into ovals. Prick with a fork several times and cover, let rise for 15 minutes. Drizzle with remaining oil and bake in preheated oven at 225°C (approximately 425°F) for about 15-20 minutes. Remove from oven and serve.
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