Homemade Focaccia Bread with Side Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 110.5 μg | (184 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the focaccia
- ½ cube fresh Yeast 21 grams (approximately 1 ounce)
- 500 grams Pastry flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
- For the salad
- 300 grams mixed Lettuce (such as frisee, arugula, oak leaf, lamb's lettuce)
- 2 Tbsps White vinegar
- 1 tsp sharp Mustard
- 4 Tbsps olive oil
- also
- 1 Tbsp freshly chopped Lemon thyme
- 1 Tbsp freshly chopped rosemary
- 4 Tbsps freshly grated Parmesan
- olive oil
Preparation steps
For the focaccia, mix the yeast in 250 ml (approximately 1 cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the middle and pour in the yeast water and oil, and quickly knead with hands until smooth. Knead vigrorously on a floured surface for about 10 minutes. Add in some lukewarm water or flour, if necessary. The dough should not stick to your hands. Put the dough back in the bowl and allow to stand for about 1 hour in a warm place.
Preheat the oven to 200°C (approximately 400°F).
For the salad, rinse the lettuce, sort, clean and spin dry.
For the vinaigrette, mix the vinegar with the mustard, salt and pepper and drizzle in the oil.
Knead the dough well on a floured surface again and divide into 4 equal portions. Roll out the dough, place on a baking sheet lined with parchment paper, sprinkle with herbs and parmesan and with a little olive oil, and bake in a preheated oven for about 25 minutes.
Remove from the oven and serve with the salad, drizzled with the vinaigrette.
