Vikalinka · by Julia Frey of Vikalinka
Sourdough Focaccia Bread
NUTRITION · PER SERVING1500M COOK
CAL 17%·PRO 21%
CARBS 52G62% OF CAL
2G FIBER49G OTHER1G TOTAL SUGAR
FAT 10G26% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sourdough focaccia with tangy flavor and bubbly, airy crumb. Mediterranean in character with rosemary and olive oil. Takes considerable time due to fermentation.
componentitalianbaked good🥣 mixer🔥 ovendairy freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 500 g /4 cups bread flour
- 375 ml /1.5 cups water
- 100 g /1/2 cup activated sourdough starter
- 10 g 1/2 tbsp salt
- 5 tbsp olive oil (divided)
- 1 sprig rosemary (leaves only (optional))
- Flaky sea salt such as Maldon
At a glance
PER SERVING · TIME 1500M
CAL 17%·PRO 21%
CARBS 52G62% OF CAL
2G FIBER49G OTHER1G TOTAL SUGAR
FAT 10G26% OF CAL
1G SAT8G 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
- 24h
- Cook
- 1h
- Sodium
- 660mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 20mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.