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Leek and Onion Focaccia

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9607
Energy (kCal)116.565
Carbohydrates (g)17.1879
Total fats (g)4.9115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Allow pizza dough to rise, then press into a greased 15X10 jelly roll pan. | 2. Allow to rise again until doubled in size; about 30 minutes. | 3. Make 1/4 inch indentations with fingers to "dimple" the dough. | 4. Combine leeks, onions, mushrooms and sage; toss with oil and spread over dough. | 5. Sprinkle with salt, pepper and Parmesan. | 6. Bake at 425 for 20-25 minutes, or until golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dough 1 pizza - - - -
    leek 1/2 cup sliced 27.145 6.2968 0.6675 0.1335
    yellow onion 1/2 cup sliced 57.42 3.4191 0.4132 4.698
    red onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    sage 1/2 teaspoon dried - - - -
    olive oil 1 -2 teaspoon 0.0 0.0 0.0 0.0
    salt pepper - - - -
    parmesan cheese 1 -2 tablespoon grated 0.0 0.0 0.0 0.0

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



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