An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Pumpkin Focaccia Bread
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 24%
CARBS 63G67% OF CAL
10G FIBER51G OTHER2G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft focaccia bread infused with subtle pumpkin flavor, topped with black olives and olive oil. A rustic Italian-style bread that's easy to make and pairs well with meals.
sideitalianbaked good🍪 sheet pan🔥 ovendairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup Pumpkin Puree ((just pumpkin))
- 1/4 cup water ((add more if needed))
- 1 teaspoon salt
- 1/2 teaspoon honey
- 2 3/4 cups all purpose flour
- 1 teaspoon yeast ((active dry yeast))
- 1 tablespoon olive oil
- 15-20 black olives ((cut in half))
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 24%
CARBS 63G67% OF CAL
10G FIBER51G OTHER2G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 725mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 53mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.