Focaccia with oyster mushrooms
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast
- 1 pinch sugar
- 450 grams Pastry flour (plus more for the work surface)
- 130 milliliters olive oil
- salt
- 2 shallots
- 250 grams
- 1 bunch thyme
- 1 garlic clove
- peppers
Preparation steps
Crumble the yeast into a bowl with 1 pinch of sugar and stir in 200 ml (approximately 7 ounces) of lukewarm water until smooth.
Stir in the flour, 40 ml (approximately 3 tablespoons) of olive oil and 1 teaspoon salt and knead to a smooth dough. Cover and let rise for about 1 hour in a warm place.
Meanwhile, peel, halve and thinly slice the shallots. Clean the mushrooms with a damp cloth and cut into thin slices. Rinse the thyme, shake dry and leaves pluck.
Peel the garlic and puree in a blender with the thyme and 75 ml (approximately 1/3 cup) of oil.
Knead the dough well on a floured surface, divide it into 4 equal pieces and roll each out to a thin oval.
Preheat the oven to 250°C (approximately 475°F). Line 2 baking sheet with parchment paper.
Place the dough on the baking sheets and brush with a little olive oil. Scatter the shallots and mushrooms on top, drizzle with the remaining oil, season with salt and pepper. Bake until the crust is golden brown and crisp, 10-15 minutes. Drizzle with garlic-thyme oil.