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Simple Potato and Rosemary Focaccia

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.8115
Energy (kCal)823.543
Carbohydrates (g)119.6219
Total fats (g)29.5396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water). | 2. Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour. | 3. Preheat the oven to 180C/350F/Gas Mark 4. | 4. Lightly oil a large baking tray. | 5. Place the dough in the middle, and work it out to the edges to form a square or rectangle. | 6. Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil. | 7. Bake for 50 minutes, covering if the focaccia is getting too brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3/4 cup mashed 86.625 19.6762 2.3062 0.1013
    white bread flour 1 cup sifted 494.57 99.3661 16.4126 2.2742
    easyblend yeast 1 packet - - - -
    salt 1 teaspoon - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    water 200 ml 0.0 0.0 0.0 0.0
    potato 1 scrubbed sliced 86.625 19.6762 2.3062 0.1013
    rosemary 4 teaspoons 3.668 0.5796 0.0927 0.1641
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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