Provolone and Oregano Focaccia
Inspired by techniques from King Arthur Baking.
A nutty semolina and wholemeal focaccia brushed with garlic oil and studded with melting cubes of provolone and oregano.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Source of protein: 3.5 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition 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)
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 227 kcal |
| Protein | 8 g |
| Carbohydrate | 31 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 7.9 g |
| of which saturates | 2.4 g |
| Fibre | 2.1 g |
| Salt | 0.91 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
