Focaccia with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams)
- 500 grams Pastry flour
- 1 tsp salt
- 70 grams sun dried Tomatoes (in oil)
- Pastry flour (for the work surface)
- 4 sprigs rosemary
- olive oil
- Sea salt
Preparation steps
Dissolve yeast in 250 ml (approximately 8 ounces) of lukewarm water. Mix flour with salt in a bowl and create a well in the middle. Drain tomato, reserving oil and cut into thin strips. Mix yeast water with 3 tablespoons tomato oil and pour into the well. Knead flour mixture with hands until smooth. If necessary, add extra flour or lukewarm water to the dough to achieve desired consistency. Knead dough on a floured work surface for about 10 minutes, place back into the bowl and allow to stand for about 1 hour in a warm, draft-free place.
Preheat the oven to 200°C (approximately 400°F).
Knead dough again vigorously, add tomatoes and knead again. Split dough into 2 servings, form into flat balls and place on a baking sheet lined with parchment paper. Rinse rosemary, shake dry, strip off needles and sprinkle over dough balls. sprinkle each dough ball with olive oil and sea salt and bake in the preheated oven for about 25 minutes. Remove, let cool and serve cut into pieces.
