Great snack.
Combine 1/2 cup fo flour, 1/2 cup of warm water, and yeast. Beat with wooden spoon until smooth. Cover loosely with plastic wrap. Let stand at room temperature for at least 8 hours or overnight to ferment.
In a small bowl combine 1 cup warm water and dried tomatoes. Let stand for 5 minutes. Gradually stir tomato mixture into the yeast mixture. Stir in whole wheat flour, feta cheese, garlic, and salt. Stir in as much of the remaining flour as you can. Put on lightly floured surface, Knead for 8-10 min until smooth and elastic. Shape into ball, put on lightly greased surface and cover with towel, let rise for 1 hour until double in size.
Punch down dough, put on well floured baking sheet. Place large bowl over dough, let rise 30 min.
Pull and press dough into circle, careful to keep air bubbles intact. Make finger indentations in dough.
Brush dough with oil, sprinkle with parmesan. Bake at 475F for 8 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3419g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2327 | ||
Calories from Fat: 836 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.8g | 124 % | |
Saturated Fat 58g | 290 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 356.1mg | 110 % | |
Sodium 4925mg | 170 % | |
Potassium 5424.4mg | 143 % | |
Total Carbohydrate 238.4g | 70 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 223.3g | ||
Protein 139.4g | 199 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2327
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