RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0862
Energy (kCal)	480.3086
Carbohydrates (g)	0.5358
Total fats (g)	54.109
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4183
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.0031
Tocopherol, beta (mg)	0.0594
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)	1.0594
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0064
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0010
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0141
Copper, Cu (mg)	0.0089
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0192
Total lipid (fat) (g)	54.1090
Vitamin K (phylloquinone) (g)	32.9786
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)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	120.3525
Folate, total (g)	1.9019
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	51.2806
Energy (kcal)	480.3086
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6790
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0018
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	0.3706
Lutein + zeaxanthin (g)	1.3052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0044
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)	2.0386
Fatty acids, total saturated 16:0 (g)	6.1308
Carbohydrate, by difference (g)	0.5358
Vitamin D (IU)	0.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0107
Tyrosine (g)	0.0031
Potassium, K (mg)	15.7169
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	2.5596
Serine (g)	0.0034
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0042
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0022
Histidine (g)	0.0016
Isoleucine (g)	0.0034
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0188
Water (g)	1.1879
Fatty acids, total saturated 8:0 (g)	0.0003
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)	0.8912
Sodium, Na (mg)	1.5795
Iron, Fe (mg)	0.4433
Energy (kJ)	2009.7948
Ash (g)	0.0529
Caffeine (mg)	0.0000
Glycine (g)	0.0040
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)	5.2811
Fatty acids, total polyunsaturated (g)	5.7006
Vitamin E (alpha-tocopherol) (mg)	7.7520
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0065
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)	0.0031
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.0177
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)	0.0009
Folate, food (g)	1.9019
Fatty acids, total saturated 20:1 (g)	0.1687
Fatty acids, total monounsaturated (g)	39.4207
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.1945
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.5085
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	7.2026
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0047
Glutamic acid (g)	0.0102
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0071
Folate, DFE (g)	1.9019
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)	0.3124
Tryptophan (g)	0.0011
Threonine (g)	0.0030
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.0530
Protein (g)	0.0862
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	38.5046
Betaine (mg)	0.0796
Phosphorus, P (mg)	1.5762
Tocopherol, gamma (mg)	0.4671

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. Prheat oven to 425 F and lighly grease a large baking sheet to cover an 8x10" area. | 2. Unroll dough onto the greased area of pan, pressing any seams together and forming into an oblong shape (don't press it too flat)- it can be an uneven shape (gives it a rustic look). | 3. Using a wooden spoon hadle tip, gently press indentations all over the surface of the dough- making little craters. | 4. Sprinkle dough evenly with olives, rosemary, salt, and pepper, then drizzle with the oil. | 5. Bkae 12-15 minutes, or until bottom and edges are golden brown. | 6. Remove to a cutting board and cut into 12 squares, strips or triangles- they can be uneven shapes. | 7. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		477.36	0.0	0.0	54.0
olive oil				477.36	0.0	0.0	54.0
pizza crust	1	package	prepared	-	-	-	-
oil olive	1/4	cup	chopped cured	477.36	0.0	0.0	54.0
rosemary	1	tablespoon	minced crushed	2.227	0.3519	0.0563	0.0996
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Lazy Mom's Focaccia