Try this Focaccia Provencale recipe, or contribute your own.
Suggest a better descriptionFrom: albersa@aztec.asu.edu (ANN ALBERS) Date: 31 May 1995 05:20:19 -0600 Heres a yummy focaccia recipe from my local paper. Its lighter in texture, and less flat than some recipes, but tasty nonetheless: Make focaccia dough according to the recipe, through rising and shaping. After dough is stretched into two 9" round cake pans, dimple deeply with fingertips. In a small bowl, stir together the chopped tomatoes and basil. Spread half of the mixture over each loaf. Cover with a towel and let rise until puffy, about 45 minutes. Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives. Drizzle evenly with olive oil and sprinkle with sea salt. Bake at 400 deg. for 20-25 minutes. Remove from pans and cool. Makes two 9" round loaves; serves 8-16. Anns note: I like to make a variation of this in which I marinate the tomatoes and basil for several hours in garlic-steeped olive oil with a little salt, then proceed as directed. When I do this, I skip the black olives. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 6 | ||
Calories from Fat: 5 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.4mg | 5 % | |
Potassium 5.6mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 6
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