This recipe has Sodium as 93.1% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 12.8% of RDA
• Calories: 36.1% of RDA
• Carbs: 27.5% of RDA
• Fat (total lipid): 43.6% of RDA
• Fiber: 25.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 7.9% of RDA
• Sodium: 93.1% of RDA
• Sugar: 4.9% of RDA
• Vitamin A (IU): 2.7% of RDA
• Vitamin B6: 24.6% of RDA
• Vitamin C: 1.8% of RDA
• Iron: 7.2% of RDA
• Magnesium: 24.7% of RDA
• Manganese: 7.7% of RDA
• Niacin: 13.0% of RDA
• Potassium: 7.8% of RDA
• Zinc: 12.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE OLIVE MIXTURE
1.
In a bowl, combine the chopped kalamata, green, and black olives.
2.
Add garlic, thyme, rosemary, lemon juice, and 2 tbsp olive oil. Set aside.
PREPARING THE DOUGH
3.
In a bowl of a stand mixer, combine water and yeast. Let stand until foamy, about 5 minutes.
4.
Add 3 1/4 cups flour, salt, and 3 tbsp olive oil.
5.
Stir on low with dough hook attachment until the flour is incorporated and then increase the speed to medium and beat for 2 minutes.
6.
With mixer running on low, add more flour if necessary, 1 tbsp at a time, until a sticky dough forms. (You want a sticky dough, do not add more flour if it reaches the sticky phase).
7.
Stir in the olive mixture.
8.
Oil a rimmed baking sheet well and scrape the dough onto the baking sheet.
9.
Loosely cover with plastic wrap and let rise in a warm, draft-free place until the dough looks puffy, about 1 hour.
10.
Preheat the oven to 350 F about 10 minutes before the dough is done rising.
BAKING THE BREAD
11.
Uncover focaccia dough and dimple it with your fingertips.
12.
Bake in the preheated oven until the edges are golden brown and the top looks dry, about 20-25 minutes.
13.
Serve warm or transfer to a wire rack to cool at room temperature.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 722
Protein 8.88 g
Carbohydrates 75.6 g
Iron 1.37 mg
Fiber 7.14 g
Calcium 128 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
