Potato Focaccia
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 14.17 g | (14 %) | ||
| Fat | 14.21 g | (12 %) | ||
| Carbohydrates | 80.03 g | (53 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.64 g | (9 %) |
| Vitamin A | 17.66 mg | (2,208 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 3.65 mg | (30 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 34.19 μg | (11 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 1.24 μg | (3 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 20.1 mg | (21 %) | ||
| Potassium | 794.64 mg | (20 %) | ||
| Calcium | 107.99 mg | (11 %) | ||
| Magnesium | 22.61 mg | (8 %) | ||
| Iron | 3.58 mg | (24 %) | ||
| Iodine | 7.49 μg | (4 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 2.19 g | |||
| Cholesterol | 3.09 mg |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 1 tsp salt
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 120 milliliters lukewarm milk
- 2 sprigs rosemary
- 50 milliliters olive oil
- 1 garlic clove
- ½ onion
- peppers
- 400 grams waxy potatoes
- Pastry flour (for work surface)
Preparation steps
Mix flour with salt in a bowl. Create a well in center and add yeast to well. Sprinkle sugar on top and mix with 1-2 tablespoons warm milk. cover bowl and let rest for 15 minutes in a warm place.
Add remaining milk and knead into a smooth dough. Add more flour or milk if necessary. Shape into a ball, cover again and let rest for 45 minutes.
Rinse rosemary, shake dry and pluck off needles. Set some aside for garnish. Mix remaining with olive oil. Peel garlic and onion. Press garlic into oil, finely dice onion and stir into mixture. Season oil with salt and pepper vigorously.
Scrub potatoes thoroughly and slice into thin slices. Rinse and pat dry.
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Roll dough out on a floured surface. Shape into round flat cakes and place on baking sheet. Brush with about half the oil mixture and top with potatoes. Bake for 18-20 minutes. When 5 minutes of cooking time remains, brush with remaining oil. Bake until golden brown. Remove, briefly cool and garnish with remaining rosemary. Cut into pieces to serve.
