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Nutrition
Focaccia Bread
If you are gluten intolerant or looking for ingredient substitutes then, you should go for focaccia bread. Bakers till today bake focaccia bread on wood-fired hearthstones. Learn the recipe here.
Did you know that the term focaccia is derived from the Latin word hearth or focus originated from how this bread was originally baked on hearthstones? Bakers till today bake focaccia bread on wood-fired hearthstones.
Unlike other breakfast options, it does not contain sucrose and saturated fats (butter, lard, palm oil, etc.) Focaccia has higher satiety (helps keep your tummy full). Focaccia provides simple carbohydrates Vitamins, minerals and fibre too.
Focaccia bread has a high proportion of selenium and Vitamin B1, B2 and B3, which are a boon for good health. Using fresh rosemary can reduce inflammation, improves your memory and acts as an antioxidant too.
Gluten intolerant substitute
If you're gluten intolerant or looking for ingredient substitutes then, a mix of white rice flour, cornstarch, tapioca starch, potato starch and some skimmed milk powder.
Research suggests that if you skip for 15 minutes, it is as good as running for half an hour. Fitness is not about running a marathon, it’s about keeping yourself active for a minimum of 30 minutes every day. It could involve cleaning your home or any household chores as well.
Focaccia Bread - Full Recipe
10
serves
291.9
K calories
55
minutes
5/10
simplicity
Easy Steps
01Dissolve the honey in the warm water in a large bowl, sprinkle yeast over the top. Let it stand for 5 minutes until the yeast softens and begins to foam.
02Then add one tablespoon of salt, one tablespoon olive oil, the diced and caramelised onions, rosemary and 5 cups of flour to a stand mixer fitted with a dough hook.
03Add the bloomed yeast liquid and mix until it’s smooth and elastic (about 5 minutes) or (Alternative you can knead it the old fashioned way for about 5 – 10 mins until it’s nice and elastic).
04Lightly oil a large bowl, place the dough in the bowl and turn it to coat with olive oil. Cover the bowl with a damp cloth and let rise in a warm place until it doubles in volume, about 20 minutes.
- Warm water: 2 cups
- Honey: 1 tbsp
- Active dry yeast: 1 tbsp
- Extra-virgin olive oil: 4 tbsp
- Diced onion caramelised: 1/2 cup
- All-purpose flour, or as needed: 5 cups and 2 tbsp
- Fresh chopped rosemary: 2 tbsp
- Sliced mushrooms: ½
- Olives: 10
- Salt as per taste
Preheat the oven to 410 degrees F. Place the dough onto an oiled baking dish or tray, and flatten out the dough to cover the tray or dish evenly. (You can also line the dish with a baking sheet if you want, don’t forget to oil it as well.) Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart.
Nutritive Value
- Carbohydrates: 50.05g
- Protein: 6.8g
- Fat: 5.49g
- Fibre: 2.39g
Note: You can use these optional garnishes too; cherry tomatoes, kalamata olives, dill, parsley, chives, mushrooms, radish, edible flowers etc.
Related Story: The A-Z of Indian Superfoods: Flaxseed
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