Como hacer focaccia genovés
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Genoese focaccia bread with a light, airy crumb and crispy exterior. Soft inside with an olive oil-rich flavor. A traditional Italian bread used as a base for sandwiches or served alongside meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 500 gr (3 ⅓ tazas) de harina fuerte (con al menos 11% proteína)
- 300 ml (1 ¼ tazas) de agua (a temperatura ambiente)
- 20 gr (1 Cda.) de aceite de oliva extravirgen
- 1 cdita de levadura para pan seca (u 8 gr de levadura fresca)
- 1 cdita de malto (o miel)
- 10 gr de sal
- 180 ml ( ¾ taza) de agua (a temperatura ambiente)
- 2 Cdas. Aceite de oliva extravirgen
- Sal fina
- Sal de grano
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 6248mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 152mg
- Iron
- 28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 6248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.