Grilled Focaccia
Grilled Focaccia - Easy summer side dish, for dips, spreads, and sandwiches. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
The wholemeal flour in this dish contains a high portion of B vitamins, which helps support nervous system and metabolic health.
Serve this focaccia with a dip of natural yogurt, some lemon juice, herbs, salt and pepper. Grilled vegetables are ideal with the bread.
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.3 mg | (0 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 tsps Yeast (Active Dry)
- 1 ¼ cups water (lukewarm)
- 1 tsp Agave syrup
- 2 ¼ cups Whole wheat flour
- 1 tsp salt
- 4 cloves garlic cloves (Minced )
- 2 sprigs rosemary (Chopped )
- 2 Tbsps olive oil
Kitchen utensils
Preparation steps
In a small bowl, activate yeast by combining yeast, the agave syrup, and a 1/4 cup of the lukewarm water (it should feel warm but not hot). over it. Set aside for about 10 minutes until the yeast is dissolved and starts to bubble.
Put the flour and salt in a bowl. Add yeast mixture and remaining cup of lukewarm water and work into a smooth dough. Add some more water as required. Cover the dough and let it rest for about 2 hours.
In the meantime, Mince garlic and rosemary. Heat the olive oil in a pan, add the garlic and rosemary and leave to stand for 10 minutes over a low heat until fragrant and garlic is just brown.
Divide the dough into four portions of about the same size. Shape them into flat oval-shaped rounds with your hands on a lightly floured work surface. Brush the dough with rosemary oil and grill them on the grill with closed lid for 3-4 minutes.
