I came across a focaccia recipe from the Appulia region of Italy that incorporates mashed potatoes into the dough in Carol Field’s book, “Focaccia.” I thought I would need to reformulate my flour amounts, but I found that the dough was too moist without the amount of flour I normally use. It’s much easier to make this dough using a stand mixer than to mix it by hand because it’s quite sticky. The bread is moist and savory, perfect with the oyster mushroom topping. You can use other wild mushrooms such as maitakes instead, but I find oyster mushrooms the easiest to find and the least expensive. Featured in: A Week Of Focaccia.
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Serving Size: 1 recipe (521g) | ||
Recipe Makes: 1 | ||
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Calories: 694 | ||
Calories from Fat: 616 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.4g | 91 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 49.3g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 197.2mg | 7 % | |
Potassium 953.3mg | 25 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 9.5g | ||
Protein 7.5g | 11 % | |
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: 694
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