Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Semolina | 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
- =
- Starter
- ½ cup all-purpose flour
- 2 Tbs. yeast
- 1 Tbs. granulated sugar
- 1 cup warm water
- In bowl, stir all starter ingredients together. Cover with plastic wrap and set aside for 15 minutes, or until yeast activates and begins producing bubbles.
- Dough
- 1 cup semolina
- 5 cups all-purpose flour
- ½ cup chopped fresh herbs, such as parsley, thyme, rosemary and oregano
- 1 Tbs. chopped garlic
- 1 cup grated Parmesan cheese
- 1 Tbs. salt
- 1 tsp. pepper
- ½ cup olive oil
- 2 cups water
- =
Directions
1. Preheat convection oven to 400F. or standard oven to 500F. Grease two 12 x 17-inch sheet pans.
2. In mixer with dough hook, mix semolina, flour, herbs, garlic, Parmesan cheese, salt and pepper. Add starter, and slowly drizzle in olive oil and water.
3. Knead for 5 minutes, or until dough forms ball. Dough should be soft, but if not, add more water. If too wet, sprinkle in more flour. Divide dough in half. If using only one sheet pan, freeze half the dough.
4. Pat dough out ½-inch thick onto greased sheet pan. Set aside to proof for 2 to 3 hours.
5. Using fingers, make indentations in dough. Set aside to rest for 30 minutes more. Leave dough plain or sprinkle with additional olive oil, herbs and Parmesan cheese.
6. Bake for 7 to 8 minutes. Bread is done when crust is golden. Cool before slicing.