- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 2 focaccias of 14 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 192.83 (Kcal)
- Carbohydrates 30.01 (g) of which sugars 3.65 (g)
- Proteins 5.31 (g)
- Fat 6.68 (g) of which saturated 0.96 (g)of which unsaturated 1.05 (g)
- Fibers 1.74 (g)
- Sodium 660.36 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips
Storage
The Apulian focaccia can be kept at room temperature, wrapped in wax paper for 1/2 days. You can store it in the fridge for 4 days without any problems; when you want to enjoy it, bring it to room temperature and heat it on a hot plate (I use the crepe maker) to make the bottom crispy, and it will taste like it just came out of the oven.
Can I reduce the yeast?
Yes, you can halve the yeast by doubling the resting times.
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