Tomato Wild Garlic Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 60 grams dried Tomatoes
- 1 handful Wild garlic
- Pastry flour (for dusting)
- 2 Tbsps Tomatoes- vegetable oil
- coarse Sea salt
Preparation steps
Mix the yeast with about 220 ml (approximately 7/8 cup) of lukewarm water and the sugar. Put the flour in a bowl. Add the dissolved yeast with the olive oil to the flour and knead to a smooth dough with the dough hook of an electric hand mixer, making sure everything from the edge of the bowl is incorporated. Cover and let rise in a warm place for about 45 minutes until dough rises up to twice the volume.
Preheat the oven to 220°C (approximately 425°F).
Chop the tomatoes finely. Rinse the wild garlic, shake dry and cut into fine strips.
Knead the dough again on a workspace dusted well with flour, then incorporate the tomatoes and wild garlic. Form portions and shape each into a flat cake. Place on a baking sheet lined with parchment paper and drizzle with the tomato oil. Sprinkle with sea salt and prick with a fork several times. Bake in preheated oven until golden brown, about 20 minutes.
