Focaccia with Tomatoes
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
1310
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,310 cal. | (62 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 198 g | (132 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 462 μg | (154 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 10 grams Yeast
- 250 grams Pastry flour
- ½ tsp fine Sea salt
- 4 Tbsps olive oil
- To finish
- 100 grams Cherry tomatoes
- 1 tsp dried, italian Fresh herbs
- freshly ground peppers
- Pastry flour (for dusting)
How healthy are the main ingredients?
olive oilPreparation steps
1.
For the dough: Mix the yeast with 125 ml (approximately 1/2 cup) of warm water. Mix the flour with the fine salt in a bowl. Add the dissolved yeast with 3 tablespoons of olive oil to the flour. Knead with an electric mixer to a smooth dough. Add more flour as needed. Cover and let rise for about 45 minutes in a warm place.
2.
Preheat the oven to 200°C (approximately 400°F).
3.
To finish: Knead the dough on a floured surface and roll into oval patties. Place on a parchment-lined baking tray. Press out with fingers to make dents and then brush with the remaining olive oil. Rinse and halve the tomatoes. Place in the dents in the dough. Sprinkle with the herbs and pepper. Bake until golden brown, for about 25-30 minutes. Cool on a wire rack.
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