Tomato Focaccia Bread
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
81
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 81 cal. | (4 %) | ||
| Protein | 2.37 g | (2 %) | ||
| Fat | 2.28 g | (2 %) | ||
| Carbohydrates | 13.3 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.17 g | (1 %) |
more nutritional values
| Vitamin A | 10.41 mg | (1,301 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.07 mg | (1 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.57 mg | (5 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 3.82 μg | (1 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1.71 mg | (2 %) | ||
| Potassium | 80.43 mg | (2 %) | ||
| Calcium | 12.42 mg | (1 %) | ||
| Magnesium | 1.42 mg | (0 %) | ||
| Iron | 0.64 mg | (4 %) | ||
| Zinc | 0.03 mg | (0 %) | ||
| Saturated fatty acids | 0.27 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- ½ cube Yeast (21 grams)
- 400 grams Pastry flour
- ½ tsp salt
- 50 milliliters olive oil
- Pastry flour (for work surface)
- olive oil (For brushing)
- freshly ground peppers
- coarse Sea salt
- 300 grams Cherry tomatoes
- Basil (to sprinkle)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Mix yeast with 200 ml (approximately 1 cup) of warm water. Mix flour with salt in a bowl. Add dissolved yeast and olive oil. Knead with the dough hook of an electric hand mixer until smooth. Cover and let rest for 45 minutes in a warm place.
3.
Knead dough well on a floured surface. Roll out into 2 circles measuring about 20 cm (approximately 8 inches) in diameter. Place on a baking sheet lined with parchment paper. Use knuckles to create small wells in dough circles and then prick several times with a fork. Brush with olive oil and sprinkle with pepper and sea salt. Place rinsed tomatoes in small wells, cover and let rest for 15 minutes.
4.
Bake in oven for 25 minutes. Serve sprinkled with basil.
