Cherry and Rosemary Focaccia
Inspired by techniques from King Arthur Baking.
A no-knead tray focaccia topped with cherries cooked down with pomegranate molasses, plus rosemary and flaky salt.
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Method
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EU nutrition claims
- Low saturated fat: 1.5 g saturated fat per 100 g, 3.4% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 61 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.7 g per serving
3.4 % of the 50 g daily maximum · 6.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- frying pan
- 30 x 40 cm rimmed baking tray
- wire rack
- probe thermometer (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 240 kcal |
| Protein | 5.7 g |
| Carbohydrate | 40 g |
| of which sugars | 6.8 g |
| of which free sugars | 1.7 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 2.2 g |
| Salt | 0.54 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
