Potato Bread with Olives and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,556 cal. | (74 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 211 g | (141 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 491 μg | (164 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,480 mg | (37 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 g)
- 500 grams Pastry flour
- 1 tsp salt
- 2 Tbsps olive oil
- 250 grams waxy potatoes
- 60 grams freshly grated Parmesan
- 100 grams Prosciutto
- Pastry flour (for working)
- 80 grams black, pitted Olives
- rosemary
- olive oil (for drizzling)
Preparation steps
Dissolve the yeast in 250 ml lukewarm water (approximately 1 cup). Combine the flour with the salt in a bowl and make a well in the center. Pour in the yeast milk, along with the oil, and knead to a smooth dough with hands or the dough hook of an electric hand mixer.
Place on a floured surface and knead well for about 10 minutes. Return to the bowl and leave to rise for about 1 hour in a warm place.
Preheat the oven to 200°C (approximately 400ºF).
Peel, rinse and grate the potatoes. Knead with the cheese and ham into the dough and roll out into 2 cm thick patties (approximately 3/4 inch). Place on a baking sheet lined with parchment paper and leave to rest again for 15 minutes.
Cut the olives into slices and spread with the rosemary over the patties. Drizzle with olive oil and bake for 25-30 minutes.
Remove and leave to cool slightly.
Serve warm and cut into pieces.
