Olive and Sundried Tomato Focaccia

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Olive and Sundried Tomato Focaccia
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
237
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie237 kcal(11 %)
Protein9.68 g(10 %)
Fat6.66 g(6 %)
Carbohydrates35.51 g(24 %)
Sugar added0 g(0 %)
Roughage0.98 g(3 %)
Vitamin A21.94 mg(2,743 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.15 mg(14 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate15.85 μg(5 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C1.45 mg(2 %)
Potassium91.52 mg(2 %)
Calcium91.36 mg(9 %)
Magnesium7.83 mg(3 %)
Iron3.58 mg(24 %)
Zinc0.27 mg(3 %)
Saturated fatty acids1.67 g
Cholesterol4.02 mg

Ingredients

for
1
Ingredients
3 ¾ cups
½ cup
grated Parmesan
½ cup
sun-dried tomatoes (drained from oil)
2 tablespoons
½ cup
pitted black olives (drained from)
3 tablespoons
1 tablespoon
fresh thyme (leaves removed)
1 tablespoon
fresh oregano (leaves removed and chopped)
¼ ounce
easy bake Yeast
To garnish
fresh oregano
fresh thyme
How healthy are the main ingredients?
Parmesanolive oilthymeoreganooreganothyme
Product recommendation
Bread maker method: 1 Use the bread maker to mix the dough. Put the dough ingredients into the bread maker bucket, following the order and method specified on the manual. 2 Fit the bucket into the bread maker and set to the dough programme with the pizza setting, if available, if not then the dough setting. Remove the dough and shape and continue from step 5.

Preparation steps

1.
Put the flour into a bowl with 1 Tsp salt, Parmesan, sun dried tomatoes, sun dried tomato paste, olives, oil, thyme and oregano.
2.
Add Easy Bake yeast then pour in the 325ml/ 11 fl oz/ 1 3/8 cups hand hot warm water.
3.
Mix together with your hands until mixture combines to make a rough dough ball.
4.
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
5.
Shape into an oval about 20 x 30cm (8 x 12 inches). Put onto a greased baking sheet and press lots of indentations into the top of the bread with your finger.
6.
Drizzle over the olive oil and some sea salt. Cover loosely with cling wrap and leave in a warm place until doubled in size. (This will take 30-40 minutes).
7.
Preheat the oven to 220C (200C fan oven) 425F gas 7. Remove the clear wrap from bread and reduce the oven to 200C (180C fan oven) 400F gas 6.
8.
Bake the bread for 35 minutes until golden. To test to see if the foccacia is ready, upturn and tap the base - it should be hollow.