Leek, Potato and Thyme Focaccia
Inspired by techniques from NYT Cooking.
A buttery-bottomed focaccia topped with sweet softened leeks, thin potatoes, thyme and a little hard cheese.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 62 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
0 g per serving
0 % of the 50 g daily maximum · 0 % 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
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 241 kcal |
| Protein | 6.3 g |
| Carbohydrate | 34.2 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 8.8 g |
| of which saturates | 2.4 g |
| Fibre | 2 g |
| Salt | 0.84 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
