Try this Stuffed Flat Bread (Focaccia Ripieno) recipe, or contribute your own.
Suggest a better descriptionSift flour in large bowl. Mix yeast in warm water until dissolved. Make a well in thr flour and add yeast and salt. Mix and knead for 10 minutes. Pour oil over dough and continue to knead until no longer sticky. Cover dough, let rise until double in bulk. Divide dough in half. Roll into rectangular pieces 1/4" thick to fit a vookie sheet with a 1" edge. Combine parsley and oil, spread on dough. Layer provolone and salami on top and sprinkle with pepper. Cover with remaining dough, crimp the edges. bake in a preheated 350 degree oven for 30-45 minutes until golden brown. Serve warm. Posted to MM-Recipes Digest by Paula
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Serving Size: 1 Loaf (1522g) | ||
Recipe Makes: 1 Loaf | ||
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Calories: 3177 | ||
Calories from Fat: 489 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.2mg | 1 % | |
Potassium 1020mg | 27 % | |
Total Carbohydrate 579g | 170 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 555.6g | ||
Protein 80.8g | 115 % | |
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: 3177
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