- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 261.04 (Kcal)
- Carbohydrates 52.77 (g) of which sugars 2.44 (g)
- Proteins 8.85 (g)
- Fat 2.75 (g) of which saturated 0.42 (g)of which unsaturated 0.58 (g)
- Fibers 2.25 (g)
- Sodium 330.03 (mg)
Indicative values for a portion of 110 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
Notes
You can customize the herbs according to your tastes. You can omit the garlic if you don’t like it.
In this case, I used Maldon salt flakes, which are very suitable for this preparation. However, if you don’t have them, regular coarse salt is perfectly fine, used as is or ground.
The cuts can be deep as I did, or just shallow. If you make them deep, there will be no need to cut the focaccia before serving it, as the squares will come apart easily.
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