Parmesan Focaccia with a Potato Dough
Inspired by techniques from America's Test Kitchen.
An extra-soft focaccia made with mashed potato in the dough and baked under a lacy crust of grated cheese.
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Method
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EU nutrition claims
- Source of protein: 3 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low sugars: 0.6 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 47 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)
- saucepan
- potato ricer or masher
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 6.7 g |
| Carbohydrate | 31.3 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 7.4 g |
| of which saturates | 1.6 g |
| Fibre | 1.5 g |
| Salt | 0.9 g |
Protein per 100 kcal
3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
