Focaccia with Dill
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams)
- 500 grams Pastry flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
- 1 bunch Dill
- olive oil (for drizzling)
- Sea salt (for sprinkling)
Preparation steps
Dissolve yeast in 250 ml (approximately 1 cup) of lukewarm water. Mix the flour with the salt in a bowl. Make a well in the center, add yeast mixture and oil and knead with hands until smooth. Knead vigorously on a floured surface for about 10 minutes. If necessary, add flour or lukewarm water. Put dough back into the bowl and allow to rise for 1 hour in a warm, draft-free place.
Preheat the oven to 200°C (approximately 400°F).
Divide the dough into 2 equal portions, shape into ovals and place on a parchment paper-lined baking sheet. Rinse the dill, shake dry, pluck off the tops and place on the dough. Drizzle with olive oil, sprinkle with sea salt and bake until golden in preheated oven for about 25 minutes. Remove, allow to cool, cut into slices and serve.
