Cornbread Focaccia
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 19.3411 |
| Energy (kCal) | 744.7159 |
| Carbohydrates (g) | 71.7368 |
| Total fats (g) | 44.5803 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Combine rapid-rise yeast, warm water and sugar in a small bowl and let stand 5 minutes. | 2. Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 tablespoons oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap and let stand 15 minutes. | 3. Sprinkle cornmeal onto well greased baking sheet. Place dough on baking sheet and roll into a 12-inch square (I usually roll it a little larger), sprinkling with flour as needed to prevent sticking (about 1 tablespoon). Cover with plastic wrap and let rise in warm place (85 degrees), free from drafts for 45 minutes. | 4. Preheat oven 400 degrees. Brush dough with balsamic vinegar. Gentilly press end of a wooden spoon into top of dough, forming indentions. Top with tomatoes, garlic and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 tablespoon oil. | 5. Bake 400 degrees for 20 minutes or until golden and cheese is melted. Cool 5 minutes and cut into squares. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| fast rise yeast | 1 | envelope | - | - | - | - | |
| water | 1 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| sugar | 1 | tablelspoon | - | - | - | - | |
| purpose flour | 2 | cups | - | - | - | - | |
| yellow cornmeal | 1/2 | cup | 203.74 | 42.8708 | 5.0508 | 2.074 | |
| rosemary | 1 | tablespoon | chopped | 2.227 | 0.3519 | 0.0563 | 0.0996 |
| salt | 1 | teaspoon | - | - | - | - | |
| olive oil | 3 | tablespoons | divided | 358.02 | 0.0 | 0.0 | 40.5 |
| balsamic vinegar | 1 | tablespoon | 14.08 | 2.7248 | 0.0784 | 0.0 | |
| tomato | 1 | can | fire-roasted diced drained | 62.068999999999996 | 13.7631 | 3.2384 | 0.5397 |
| garlic clove | 1 | minced | 4.47 | 0.9918 | 0.1908 | 0.015 | |
| parmesan cheese | 1/3 | cup | shredded | 98.6667 | 10.6667 | 10.6667 | 1.3333 |
| kosher salt | 1/2 | teaspoon | - | - | - | - | |
| pepper | 1/4 | teaspoon | ground | 1.4432 | 0.3677 | 0.0597 | 0.0187 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.