An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (44)
Soft Potato Focaccia Bread
NUTRITION · PER SERVING155M COOK
CAL 33%·PRO 38%
CARBS 80G49% OF CAL
12G FIBER4G SUGAR64G OTHER
FAT 27G38% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft focaccia bread enriched with cooked potatoes and topped with herbs, zucchini, and mozzarella. An impressive yet simple Italian-style appetizer or side.
mainitalianbaked good🔥 ovenvegetarian
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 3- 1 medium potato (Russet or Yukon gold) ((150 grams / 5¼ ounces))
- 2¼ cups + 1 tablespoon all purpose flour
- 1½ teaspoons active dry yeast
- ½ teaspoon honey
- 1 teaspoon salt
- 1½ tablespoons olive oil
- ½ cup + 3 tablespoons lukewarm water
- 2-3 sprigs fresh rosemary leaves
- 2-3 pinches rock salt
- 2-3 tablespoons olive oil
- 1 small zucchini shredded
- ½ cup firm mozzarella shredded
- ½ teaspoon oregano
- 1 pinch salt
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 155M
CAL 33%·PRO 38%
CARBS 80G49% OF CAL
12G FIBER4G SUGAR64G OTHER
FAT 27G38% OF CAL
5G SAT23G 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
- 15m
- Cook
- 20m
- Sodium
- 1068mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 169mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1068MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.