Photo: Eaters Collective
Walnut and rosemary focaccia recipe
11 ingredients
20 min + 20 min
4 people
openrecipes
This focaccia from Peter Sidwell has a rich taste from the addition of mashed potato and extra virgin olive oil.
Estimated Nutrition (whole recipe, rough)
1064
Calories
29g
Protein
20g
Fat
191g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Walnut | 1 walnut half (4g) | 26 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Walnuts
- tbsp Vegetable oil
- 1 Strong white bread flour
- tbsp Italian pasta flour
- 250 Heaped teaspoon of salt
- g Cooked jacket potato
- 200 Fast-action/easy-blend yeast
- g Water
- 1 Extra virgin olive oil
- 1 Rosemary leaves
- 1 Coarse sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes