Basic Healthy Recipe

Potato Focaccia

with Zucchini
5
Average: 5 (4 votes)
(4 votes)
Potato Focaccia

Potato focaccia - Perfect for breakfast, brunch and grilling. Photo: Vanessa Schrader

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
448
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie448 kcal(21 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates61 g(41 %)
Sugar added1 g(4 %)
Roughage5.6 g(19 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K13 μg(22 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.4 mg(29 %)
Folate66 μg(22 %)
Pantothenic acid1.3 mg(22 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16 mg(17 %)
Potassium481 mg(12 %)
Calcium26 mg(3 %)
Magnesium64 mg(21 %)
Iron4.3 mg(29 %)
Iodine3 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.4 g
Uric acid148 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 medium potatoes
4 teaspoons Yeast
1 teaspoon honey
salt
6 tablespoons olive oil
1.3333 cups Spelt flour
½ zucchini
1 shallot
1 ½ teaspoons course Sea salt
1 pinch Chili powder
1 pinch peppers
3 tablespoons Caper
How healthy are the main ingredients?
potatohoneysaltolive oilSpelt flourzucchini

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Bake Focaccia for about 25 minutes until golden brown.