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1.7 hours
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
all-purpose flour
cornmeal
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 130% (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: 10.8% of RDA
• Calories: 31.2% of RDA
• Carbs: 31.6% of RDA
• Fat (total lipid): 45.6% of RDA
• Fiber: 29.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 9.3% of RDA
• Sodium: 130% of RDA
• Sugar: 8.5% of RDA
• Vitamin A (IU): 17.8% of RDA
• Vitamin B6: 28.6% of RDA
• Vitamin C: 74.5% of RDA
• Iron: 6.1% of RDA
• Magnesium: 33.8% of RDA
• Manganese: 11.0% of RDA
• Niacin: 19.2% of RDA
• Potassium: 11.7% of RDA
• Zinc: 14.9% 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.
 
MACROS
Carbohydrate
87.0
g
Calories
624
 
Fiber
8.26
g
Iron
1.16
mg
Protein
10.5
g
Sodium
1765
mg
Sugars
2.67
g
Fat (total lipid)
27.9
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1 1/3
cups
+
-
 
warm.
 
2
tsp
+
-
 
 
2 3/4
cups
+
-
 
 
1
cup
+
-
 
 
1
tbsp
+
-
 
 
3
tbsp
+
-
 
for bread.
 
1/4
cups
+
-
 
for topping.
 
1
clove
+
-
 
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
canned mild green chile, drained.
 
1
tsp
+
-
 
freshly squeezed.
 
1/2
tsp
+
-
 
 
1/8
tsp
+
-
 
 
1/4
cups
+
-
 
pitted, finely chopped.
 
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PREPARATION
PREPARING THE DOUGH
1.
Place the warm water in a stand mixer bowl. Stir in yeast and let stand until foamy, about 5 minutes.
2.
Stir in 2 3/4 cups of the flour, cornmeal, 1 tbsp salt, and 3 tbsp olive oil and beat on medium speed for 2 minutes. Add more flour if necessary, 1 tbsp at a time, until a sticky dough forms.
3.
Scrape the dough out onto a well oiled, rimmed baking sheet.
4.
Loosely cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until the dough looks puffy.
PREPARING THE TOPPING
5.
While the dough is rising, preheat the oven to 350 F.
6.
In a food processor with the motor running, add the garlic clove through the feed tube. When it is finely chopped, scrape the sides and then add the cilantro, 1/4 cup olive oil, green chile, lemon juice, cumin, and pepper. Process into a rough paste, scrape down the sides and process again until smooth.
7.
Roughly chop the green olives.
BAKING THE BREAD
8.
Dimple the dough all over with your fingertips. Spread half of the topping over the dough and sprinkle with the chopped green olives.
9.
Bake in the preheated oven until the edges are golden brown and the top looks dry, about 18-20 minutes.
10.
Remove from oven and serve warm or at room temperature. Use the remaining topping as a dip or spread over cooked bread.
NOTES, TIPS, TRICKS, HINTS, ETC:
Wrap leftover bread in plastic wrap and refrigerate for 1-2 days.
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 624
Protein 10.5 g
Carbohydrates 87.0 g
Iron 1.16 mg
Fiber 8.26 g
Calcium 108 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.
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