Make a slack dough either by hand, electric mixer, or bread machine with the first 9 ingredients.
Add the olives and pine nuts just before the last 1/2 cup flour if your hand kneading or using mixer or 5 minutes before the end of the bread machine cycle ( to keep them whole ).
Let dough double in size about 1 1/2 hours. Punch down and spread in a cornmeal, heavily dusted 14 inch round pizza pan.
Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy. Push vegetables of your choice into dough to keep them anchored down.
Meanwhile preheat oven to 500. turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown.
Remove from oven and sprinkle with fresh basil and cracked black pepper. Fresh tomato slices, chopped garlic and a bit of olive oil elevate this bread to sublime.
Note:Italian flour: lowest level of ash,protein level 9.8 % and used to add lightness to pizza etc. Diastatic malt powder ( or barley malt syrup ) when added to dough helps produce a finer texture and longer keeping quality
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1033g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 681 (42%)|
|Amt Per Serving||% DV|
|Total Fat 75.6g||101 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 27.2g|
|Cholesterol 0mg||0 %|
|Sodium 3083.5mg||106 %|
|Potassium 2173.9mg||57 %|
|Total Carbohydrate 216g||64 %|
|Dietary Fiber 38g||152 %|
|Sugars, other 178g|
|Protein 45g||64 %|
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: 1636
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