Rosemary Focaccia
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 5.68 g | (6 %) | ||
| Fat | 8.92 g | (8 %) | ||
| Carbohydrates | 32.32 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.15 g | (1 %) |
| Vitamin A | 2.05 mg | (256 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.21 mg | (10 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 4.68 μg | (2 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.31 mg | (0 %) | ||
| Potassium | 133.31 mg | (3 %) | ||
| Calcium | 31.07 mg | (3 %) | ||
| Magnesium | 0.86 mg | (0 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Zinc | 0.03 mg | (0 %) | ||
| Saturated fatty acids | 1.11 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 tsp salt
- 7 Tbsps olive oil
- ½ cube fresh Yeast
- 4 rosemary
- 2 garlic cloves
Preparation steps
Dissolve yeast in 1/4 liter (approximately 1 cup) warm water until smooth. Put the flour, salt and 5 tablespoons of oil in a bowl, add the dissolved yeast and knead well with dough hook of a hand mixer until dough pulls away from sides of bowl. Cover and let rise in a warm place for about 45 minutes.
Set two sprigs of rosemary aside, pluck off leaves from the rest and chop. Peel garlic and cut into thin slices.
Knead the dough well on a floured surface, knead in chopped rosemary and garlic, then slightly flatten. Roll approximately 1 cm (approximately 1/2 inch) thick.
Place dough on greased baking sheet and pierce with a fork several times. Chop remaining rosemary and put on the dough. Cover and let rise again, about 20 minutes.
Sprinkle salt on the dough and drizzle on the rest of the oil. Bake focaccia on the center rack in a preheated oven at 220°C (approximately 425°F) until nicely browned, about 25 minutes. Remove from oven and let cool. To serve, cut into pieces.
