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1.In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.
2.Preheat oven to 450 degrees F
3.Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
4.Top the dough with roasted red peppers, kalamata olives, dried oregano, Parmesan cheese and ? tsp kosher salt.
5.Bake until the focaccia is golden brown, about 15 minutes. Remove from oven and allow to cool on a rack. Cut into squares and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (606g) | ||
Recipe Makes: 1 | ||
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Calories: 1180 | ||
Calories from Fat: 74 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6186.3mg | 213 % | |
Potassium 540mg | 14 % | |
Total Carbohydrate 237.7g | 70 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 226.2g | ||
Protein 34g | 49 % | |
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: 1180
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