Potato Focaccia
Potato focaccia - Perfect for breakfast, brunch and grilling. Photo: Vanessa Schrader
Healthy, because
Even smarter
Nutritional values
This focaccia is packed with complex carbs that will keep you full. However, it's also high in calories, so make sure to enjoy it in moderation.
Make this focaccia even more colorful by replacing half of the zucchini slices with cherry tomatoes, which will also pack it with cell-protecting lycopene.
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 481 mg | (12 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
Peel the potatoes and cook them in boiling water at low heat for 30 minutes until soft. Drain, leave to cool for 5 minutes, and chop with a masher.
Whisk the yeast with honey, a little salt, 2 tablespoons of oil and 1/2 cup of lukewarm water, add to the mashed potatoes and mix to a homogeneous mass, then add 1 1/4 cups of flour. Leave in a warm place for at least 60 minutes.
Knead the dough on a floured work surface and cut in half. Press out both dough balls into focaccia shapes, place them on a baking sheet lined with parchment paper and let them rise again for 30 minutes, coverd.
Preheated oven at 180 °C/ 350°F (convection, 160 °C/325°F). In the meantime, clean and wash the zucchini, peel the shallot, cut both into slices and mix with sea salt, chilli, pepper and 2 tablespoons of oil. Press into the focaccia hollows with your fingers and distribute the vegetable mixture on them, cover with capers and drizzle with the remaining oil.
Bake Focaccia for about 25 minutes until golden brown.
