Italian Flatbreads

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Italian Flatbreads
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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
558
calories
Calories

Healthy, because

Even smarter

Nutritional values

These simple yet delicious flatbreads are a good source of protein from the goat cheese and lycopene from the tomatoes, an antioxidant which helps protect the body's cells from certain types of cancer and even premature skin aging.

If you don't have goat cheese, feta is a good substitute.

1 <none> contains
(Percentage of daily recommendation)
Calorie558 kcal(27 %)
Protein17.88 g(18 %)
Fat23.33 g(20 %)
Carbohydrates69.58 g(46 %)
Sugar added0.52 g(2 %)
Roughage2.11 g(7 %)
Vitamin A42.79 mg(5,349 %)
Vitamin D0 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.26 mg(24 %)
Niacin5.75 mg(48 %)
Vitamin B₆0.15 mg(11 %)
Folate153.94 μg(51 %)
Pantothenic acid1.13 mg(19 %)
Biotin2.49 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7.74 mg(8 %)
Potassium248.98 mg(6 %)
Calcium78.36 mg(8 %)
Magnesium28.22 mg(9 %)
Iron1.43 mg(10 %)
Iodine8.5 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids7.39 g
Cholesterol26.66 mg

Ingredients

for
4
Ingredients
¾ ounce Yeast
2 ⅔ cups flour
½ teaspoon sugar
¼ cup olive oil
flour (for the work surface)
1.333 cups cherry tomatoes
1.333 cups Goat cheese
2 tablespoons fresh thyme (chopped)
1 handful Arugula
How healthy are the main ingredients?
Goat cheesetomatoArugulaolive oilthymesugar

Preparation steps

1.
Mix the yeast with approx. 200 ml warm water and place the flour, sugar and 1/2 tsp salt in a bowl. Pour in the yeast-water mixture and 2 tbsp olive oil and knead well using an electric mixer with dough hooks. Cover and leave to rise in a warm place for around 45 minutes or until the dough has doubled in size.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
3.
Knead the dough again on a floured work surface and roll out into 4 oval-shaped focaccias (approx. 1.5 cm thick). Place on the prepared baking tray, press the tomatoes in, crumble the cheese on top and sprinkle with the thyme. Drizzle with the remaining oil and leave to rice for another 15 minutes.
4.
Bake for around 20 minutes until golden brown. Remove the focaccias from the tray and leave to cool. Serve warm, garnished with rocket.