Olive Focaccia with Sun-Dried Tomato Spread
(Percentage of daily recommendation)
|Calorie||672 kcal||(32 %)|
|Protein||17.64 g||(18 %)|
|Fat||23.85 g||(21 %)|
|Carbohydrates||102.57 g||(68 %)|
|Sugar added||3.14 g||(13 %)|
|Roughage||1.6 g||(5 %)|
|Vitamin A||44.16 mg||(5,520 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.61 mg||(5 %)|
|Vitamin B₁||0.5 mg||(50 %)|
|Vitamin B₂||0.34 mg||(31 %)|
|Niacin||4.12 mg||(34 %)|
|Vitamin B₆||0.05 mg||(4 %)|
|Folate||29.29 μg||(10 %)|
|Pantothenic acid||0.17 mg||(3 %)|
|Biotin||1.5 μg||(3 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||6.33 mg||(7 %)|
|Potassium||479.26 mg||(12 %)|
|Calcium||113.55 mg||(11 %)|
|Magnesium||13.16 mg||(4 %)|
|Iron||5.56 mg||(37 %)|
|Zinc||0.21 mg||(3 %)|
|Saturated fatty acids||2.89 g|
Dissolve the yeast and sugar in 250 ml of lukewarm water. Combine the flour and salt in a large bowl. Stir the yeast mixture and 40 ml of olive oil into the flour and knead to form a smooth dough. Cover and let rise in a warm place for about 1 hour.
Drain the olives and slice thinly. Transfer the dough to a floured surface and knead in the olives. Brush a baking sheet with 1 tablespoon of olive oil and dust with flour. Roll the dough out to roughly the same size as the baking sheet and place onto the baking sheet. Cover and let rise for about 15 minutes.
Preheat the oven to 200°C (approximately 400°F). Brush the dough with the remaining olive oil and sprinkle with the sea salt and dried thyme. Bake for 25-30 minutes, until golden brown.
Drain the sun-dried tomatoes and puree with 2-3 tablespoons of olive oil until smooth. Season with salt, pepper and oregano to taste.
Allow the focaccia to cool slightly, cut into squares and serve with the sun-dried tomato spread.