RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.8934
Energy (kCal)	160.0972
Carbohydrates (g)	7.0646
Total fats (g)	13.6137
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1055
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	2.1007
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2637
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0010
Proline (g)	0.0009
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0002
Adjusted Protein (g)	0.0000
Cystine (g)	0.0002
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.3146
Copper, Cu (mg)	0.0498
Maltose (g)	0.1920
Zinc, Zn (mg)	0.5114
Total lipid (fat) (g)	13.6137
Vitamin K (phylloquinone) (g)	11.7911
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	454.9207
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	46.5958
Energy (kcal)	160.0972
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1694
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7573
Folic acid (g)	359.1600
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1590
Lutein + zeaxanthin (g)	49.9083
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0011
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	26.9973
Fatty acids, total saturated 16:0 (g)	1.5244
Carbohydrate, by difference (g)	7.0646
Vitamin D (IU)	0.0000
Fructose (g)	0.0002
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0027
Tyrosine (g)	0.0007
Potassium, K (mg)	256.0748
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	2.3320
Serine (g)	0.0009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0011
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0005
Isoleucine (g)	0.0009
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	15.3080
Water (g)	242.6752
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	27.7543
Sodium, Na (mg)	410.7833
Iron, Fe (mg)	0.6054
Energy (kJ)	670.0153
Ash (g)	1.8549
Caffeine (mg)	0.0000
Glycine (g)	0.0011
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3185
Fatty acids, total polyunsaturated (g)	1.4240
Vitamin E (alpha-tocopherol) (mg)	1.9443
Sucrose (g)	4.5627
Vitamin B-6 (mg)	0.0014
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0010
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5538
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.8053
Folate, food (g)	95.7607
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.8505
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.9532
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8645
Vitamin B-12 (g)	0.0600
Calcium, Ca (mg)	33.9905
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0012
Glutamic acid (g)	0.0024
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0017
Folate, DFE (g)	706.3207
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.7941
Tryptophan (g)	0.0003
Threonine (g)	0.0009
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0435
Protein (g)	2.8934
Cryptoxanthin, beta (g)	0.4063
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6221
Betaine (mg)	0.0170
Phosphorus, P (mg)	13.0207
Tocopherol, gamma (mg)	0.1134

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the ingredients into the pan in the order recommended by your bread machine. | 2. Program the machine for "dough cycle". | 3. Check dough about 10 minutes before the end of the 2nd kneading cycle. | 4. It should be a smooth, sticky ball. | 5. Adjust if needed with more flour or water. | 6. When the machine has completed its cycle, transfer the dough to a lightly floured work surface. | 7. Roll or pat it into a large rectangle, about 17x12 inches. | 8. Transfer the dough onto a large, lightly greased cookie sheet. | 9. Let it rest 10 minutes then pat it back to its original shape if it has shrunk. | 10. Cover with a towel and let rise for about forty minutes or till puffy. | 11. Sprinkle the salt & herbs over the bread. | 12. Press into the dough at intervals with your fingers& sprinkle with the olive oil. | 13. Bake the focaccia in a preheated 425°F oven for 15 minutes or until the crust is golden brown. | 14. Remove from the oven & cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
purpose flour	2 1/2	cups		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
olive oil	1/3	cup		119.34	0.0	0.0	13.5
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	1/4	teaspoon	coarse	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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

Cooking in progress....

Focaccia (Bread Machine)