Italian-style Bread
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 kcal | (9 %) | ||
| Protein | 5.73 g | (6 %) | ||
| Fat | 6.19 g | (5 %) | ||
| Carbohydrates | 28.71 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.42 g | (1 %) |
more nutritional values
| Vitamin A | 4.32 mg | (540 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.12 mg | (1 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.16 mg | (1 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 1.02 μg | (0 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.65 mg | (1 %) | ||
| Potassium | 51.99 mg | (1 %) | ||
| Calcium | 18.54 mg | (2 %) | ||
| Magnesium | 3.84 mg | (1 %) | ||
| Iron | 2.85 mg | (19 %) | ||
| Zinc | 0.05 mg | (1 %) | ||
| Saturated fatty acids | 0.88 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
1
- Ingredients
- 3 cups
white Bread flour
- 1 teaspoon
- 1 sachet
quick-rising active dry yeast
- 4 tablespoons
extra virgin olive oil
- 1.333 cups
lukewarm water
- 0.333 cup
sun-dried tomatoes (chopped)
- ⅔ cup
- ½ teaspoon
coarse Sea salt
Preparation steps
1.
Put the flour into a mixing bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons olive oil and the water. Gradually mix the flour into the oil and water to make a soft, slightly sticky dough.
2.
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape the dough into a ball and put into an oiled bowl. Cover and leave in a warm place for about 45 minutes until doubled in size.
3.
Line a baking tin with non-stick baking paper. Knead the tomatoes and olives into the dough. Press the dough into the baking tin, cover with oiled clingfilm and leave in a warm place to rise for 1 hour.
4.
Preheat the oven to 220°C (200° fan) 425°F gas 7.
5.
Press your fingers into the risen dough to make deep dents all over the top. Brush the remaining oil over the dough and sprinkle with the salt.
6.
Bake for about 15-20 minutes until golden and cooked through. Scatter over the thyme and serve warm.
