RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6496
Energy (kCal)	422.8336
Carbohydrates (g)	11.3165
Total fats (g)	41.1782
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2228
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0162
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0179
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9775
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.1096
Proline (g)	0.0610
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0215
Adjusted Protein (g)	0.0000
Cystine (g)	0.0091
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.1473
Copper, Cu (mg)	0.0469
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4320
Total lipid (fat) (g)	41.1782
Vitamin K (phylloquinone) (g)	27.8783
Cholesterol (mg)	2.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0068
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	74.9600
Folate, total (g)	6.8243
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	74.9589
Energy (kcal)	422.8336
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3501
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0050
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.4597
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	0.7801
Lutein + zeaxanthin (g)	44.3582
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0288
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)	14.9207
Fatty acids, total saturated 16:0 (g)	4.2931
Carbohydrate, by difference (g)	11.3165
Vitamin D (IU)	0.0000
Fructose (g)	0.0212
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.0714
Tyrosine (g)	0.0176
Potassium, K (mg)	115.0049
Fatty acids, total saturated 12:0 (g)	6.4088
Vitamin A, RAE (g)	6.9950
Serine (g)	0.0196
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0218
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)	0.0357
Fatty acids, total saturated 14:0 (g)	2.2812
Histidine (g)	0.0100
Isoleucine (g)	0.0192
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1035
Water (g)	238.7922
Fatty acids, total saturated 8:0 (g)	0.4547
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	36.9612
Sodium, Na (mg)	122.5057
Iron, Fe (mg)	1.2900
Energy (kJ)	1769.2312
Ash (g)	1.0186
Caffeine (mg)	0.0000
Glycine (g)	0.0224
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)	2.8778
Fatty acids, total polyunsaturated (g)	3.1014
Vitamin E (alpha-tocopherol) (mg)	4.6046
Sucrose (g)	4.2643
Vitamin B-6 (mg)	0.0741
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0368
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0300
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0361
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)	0.0208
Folate, food (g)	6.8243
Fatty acids, total saturated 20:1 (g)	0.0916
Fatty acids, total monounsaturated (g)	21.4067
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.1254
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.1499
Vitamin B-12 (g)	0.1100
Calcium, Ca (mg)	125.2757
Fatty acids, total saturated 10:0 (g)	0.5159
Galactose (g)	0.0028
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0212
Glutamic acid (g)	0.1258
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2120
Vitamin E, added (mg)	0.0000
Retinol (g)	3.9000
Leucine (g)	0.0332
Folate, DFE (g)	6.8243
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)	0.7924
Tryptophan (g)	0.0066
Threonine (g)	0.0161
Fatty acids, total polyunsaturated 18:1 c (g)	0.0110
Manganese, Mn (mg)	0.1052
Protein (g)	4.6496
Cryptoxanthin, beta (g)	0.2982
Fatty acids, total saturated 18:1 undifferentiated (g)	20.9303
Betaine (mg)	0.3248
Phosphorus, P (mg)	85.1433
Tocopherol, gamma (mg)	0.4756

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. Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form). | 2. In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. | 3. Add the yeast mix and vegetable oil to the dry ingredients and combine. | 4. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic. | 5. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. | 6. Cover with damp cloth and let rise in warm place 25 minutes. | 7. Preheat oven to 425 degrees. | 8. Punch dough down, place on greased baking sheet. | 9. Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect). | 10. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork. | 11. Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese. | 12. Bake for 13-15 minutes until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
active yeast	1	packet		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
black pepper	1	dash	ground	0.251	0.064	0.0104	0.0033
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
water	1	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
mozzarella cheese	1 1/2	cups	shredded	-	-	-	-

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

Cooking in progress....

The Easiest, Bestest Focaccia Bread Ever!!