Parmesan Focaccia Recipe

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Parmesan Focaccia
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Ingredients
9
Count
Nutrition
454
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. For the dough: Add potato to boiling water and simmer until done, about 25 minutes. Drain potato well and cool.
  2. Once cooled put through fine disk on ricer or grate through large holes on grater box.
  3. Reserve 1 1/3 cup lightly packed potato.
  4. Meanwhile, in large bowl of electric mixer or work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
  5. Cover tightly and set aside until bubbly, about 20 minutes.
  6. Add remaining dough ingredients, including reserved potato. If using Kitchen Aid mixer, fit with paddle attachment and mix on low speed (number 2) until dough comes together.
  7. Switch to dough hook attachment and increase speed to medium (number 4); continue kneading until dough is smooth and elastic, about 5 minutes.
  8. If using food processor, process until dough is smooth and elastic, about 40 seconds. The dough will be wet. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  9. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 inch jelly roll pan, stretching it so that the dough reaches all sides of the pan and fills all four corners (If the dough resists going into the corners, cover it with a damp cloth and let it relax for 15 minutes.) Once the dough has been stretched into the pan cover with a lightly oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and double in volume, 45 minutes to 1 hour.
  10. Meanwhile, adjust oven rack to lower-middle position and heat to 425°F.
  11. Once doubled in size, with two wet fingers, dimple risen dough.
  12. Drizzle the dough with the topping oil and sprinkle evenly with Parmesan cheese.
  13. Bake until focaccia bottom is golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares and serve with olive oil and balsamic vinegar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 454.09 Kcal (1901 kJ)
Calories from fat 134.35 Kcal
% Daily Value*
Total Fat 14.93g 23%
Cholesterol 11.29mg 4%
Sodium 797.34mg 33%
Potassium 124.99mg 3%
Total Carbs 63.87g 21%
Sugars 0.2g 1%
Dietary Fiber 3.14g 13%
Protein 14.48g 29%
Iron 3.9mg 22%
Calcium 226.4mg 23%
Amount Per 100 g
Calories 246.57 Kcal (1032 kJ)
Calories from fat 72.95 Kcal
% Daily Value*
Total Fat 8.11g 23%
Cholesterol 6.13mg 4%
Sodium 432.95mg 33%
Potassium 67.87mg 3%
Total Carbs 34.68g 21%
Sugars 0.11g 1%
Dietary Fiber 1.71g 13%
Protein 7.86g 29%
Iron 2.1mg 22%
Calcium 122.9mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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