Focaccia with Sun-dried Tomatoes
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 195 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Preparation steps
Thinly slice the sun-dreied tomatoes and the olives. Rinse and dry the rosemary, then chop 2 sprigs.
Add the flour to a work surface. Mix with 2 teaspoons of salt, the tomatoes, olives, and rosemary. Create a well in the middle. Crumble the yeast and sprinkle wtih sugar. Add 80 ml (approximately 3 ounces) of warm water to the yeast. Let rest for 15 minutes.
Add 250 ml (approximately 8 ounces) of water and knead for 5 minutes until an elastic dough has formed. Let rise in a warm place for 2 hours.
Knead the dough and divide into 2 pieces. Use your fingers to form into long, flat pieces.
Preheat the oven to 250°C (approximately 485°F). Brush a pan with 2 tablespoons of oil. Lay the dough pieces on it, and cut multiple shallow lines at an agnle. Brush with the remaining oil and sprinkle with a little salt. Let rise for 30 minutes. Bake for 20 minutes, until golden brown. Let cool slightly, then cut into 16 slices. Garnish with the remaining rosemary, and serve.