Mediterranean-style Focaccia
(0 votes)
(0 votes)
798
calories
Calories
easy
Difficulty
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Nutritions
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 798 kcal | (38 %) | more | |
| Protein | 27.76 g | (28 %) | more | |
| Fat | 32.8 g | (28 %) | more | |
| Carbohydrates | 112.76 g | (75 %) | more | |
| Sugar added | 4.19 g | (17 %) | more | |
| Roughage | 20.95 g | (70 %) | more |
more nutritions
| Vitamin A | 32.36 mg | (4,045 %) | ||
| Vitamin D | 0.53 μg | (3 %) | more | |
| Vitamin E | 1.47 mg | (12 %) | ||
| Vitamin B₁ | 3.03 mg | (303 %) | ||
| Vitamin B₂ | 1.14 mg | (104 %) | ||
| Niacin | 21.02 mg | (175 %) | ||
| Vitamin B₆ | 0.88 mg | (73 %) | ||
| Folate | 559.39 μg | (186 %) | more | |
| Pantothenic acid | 3.84 mg | (64 %) | ||
| Biotin | 6.64 μg | (15 %) | more | |
| Vitamin B₁₂ | 0.2 μg | (7 %) | more | |
| Vitamin C | 0.33 mg | (0 %) | ||
| Potassium | 744.12 mg | (19 %) | more | |
| Calcium | 125.45 mg | (13 %) | more | |
| Magnesium | 199.48 mg | (66 %) | more | |
| Iron | 6.28 mg | (42 %) | more | |
| Iodine | 9.35 μg | (5 %) | more | |
| Zinc | 5.38 mg | (77 %) | more | |
| Saturated fatty acids | 5.07 g | |||
| Cholesterol | 4.07 mg | more |
Recipe author: EAT SMARTER
Ingredients
for 3 -4 loaves- 0.333 cup
- 3.333 cups
Whole-wheat flour (and a little flour for dusting)
- 1 tablespoon
- ½ cup
warm milk
- 5 tablespoons
- ⅔ cup
- 1 tablespoon
Preparation
Preparation steps
Step 1/5
Put the yeast, flour, sugar and a cup of lukewarm water into a baking bowl and knead well.
Step 2/5
Then put the baking bowl and leave to rise in a warm place for 30 minutes.
Step 3/5
Take out and knead in the warm milk, olive oil and finely chopped olives. Dust with a little flour and leave to rise for a further 45-55 minutes.
Step 4/5
Next, form two or three flat loaves and brush with hot water. Leave to rise for a further 20 minutes.
Step 5/5
Bake in an oven preheated to 220°C | 425F | gas 7 until brown and crusty; 20-30 minutes. The bread is done when it sounds hollow when tapped.
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