Ligurian Focaccia | Homemade recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Ligurian focaccia with a crunchy, oiled crust and soft interior, infused with the aroma of quality olive oil and salt. A beautiful Italian bread that takes time but rewards the effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 500 gr (3 ⅓ cup) bread flour (I used Manitoba)
- 300 ml (1 ¼ cup) water (at room temperature)
- 20 gr (1 Tbsp) extravirgin olive oil (or a good italian olive oil)
- 1 tsp dry yeast
- 1 tsp malt (or honey)
- 10 gr (1 ½ tsp) salt
- 180 ml (¾ cup) water (at room temperature)
- 2 Tbsp extravirgin olive oil
- 1 tsp salt
- extra virgin olive oil
- coarse salt
At a glance
PER SERVING · TIME 410M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 7410mg
- 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
- 30M
- SODIUM
- 7410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.