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Basil, Olive and Feta Foccacia

 
One serving costs about $0.39

$0.39 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,healthy,lacto ovo vegetarian side dish
spoonacular Score:94%

Spoonacular Score: 94%

 

The recipe Basil, Olive and Feta Foccacia can be made in approximately approximately 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 450 calories, 15g of protein, and 5g of fat per serving. For 39 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 3 foodies and cooks. A mixture of olive oil, flour, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a side dish. It is brought to you by Foodista. Overall, this recipe earns an excellent spoonacular score of 94%. Similar recipes are Mango And Feta Salad With Black Olive And Thai Basil, Sundried Tomato,Olive,Rosemary and Thyme Foccacia Bread, and Lemon and Basil Eggs over Foccacia.

Ingredients

Servings:
16.06 fl. oz
16.06 fl. oz unbleached all purpose flour
unbleached all purpose flour
16.06 fl. oz
16.06 fl. oz whole wheat flour
whole wheat flour
4.4 fl. oz
4.4 fl. oz water
water
0.5 pkg
0.5 pkg dry active yeast
dry active yeast
7.95 fl. oz
7.95 fl. oz water
water
1 pinch
1 pinch salt
salt
0.51 fl. oz
0.51 fl. oz olive oil
olive oil
some
some olives
olives
some
some feta
feta
some
some fresh basil
fresh basil
some
some salt
salt
16.06 fl. oz unbleached all purpose flour
16.06 fl. oz
unbleached all purpose flour
16.06 fl. oz whole wheat flour
16.06 fl. oz
whole wheat flour
4.4 fl. oz water
4.4 fl. oz
water
0.5 pkg dry active yeast
0.5 pkg
dry active yeast
7.95 fl. oz water
7.95 fl. oz
water
1 pinch salt
1 pinch
salt
0.51 fl. oz olive oil
0.51 fl. oz
olive oil
some olives
some
olives
some feta
some
feta
some fresh basil
some
fresh basil
some salt
some
salt

Equipment

baking paper
baking paper
baking pan
baking pan
knife
knife
whisk
whisk
bowl
bowl
oven
oven
baking paper
baking paper
baking pan
baking pan
knife
knife
whisk
whisk
bowl
bowl
oven
oven


Instructions

First off, mix the flours together and whisk so they are combined well. This recipe requires you to make a sponge. For this you take 1/2 cup of flour and place in a large bowl with the half cup warm water and the yeast. Cover the bowl with plastic and let stand anywhere from 2-8 hours. This is to allow it to ferment, I personally couldn't wait the whole time, I think I made it a minute past the 2 hour mark. Stir in the 1 cup of water a little at a time. Add in the salt and just enough of the flour to make the dough pull away from the sides of the bowl. Turn the dough out onto a floured surface and knead enough flour to make a soft dough. It should be smooth and elastic. Place dough in a lightly oiled bowl, turning to coat the dough ball lightly, and cover. Place in a warm place where a draft cannot get to it and allow to rise about 1 hour. Prep a large baking pan (pizza pan works well) by either taking an oiled napkin and running it around the pan or line with parchment paper. Punch the dough down and allow to rest 10 minutes. Oil your hands and place dough in the pan. Brush the top of the dough with oil then, using your fingers, make deep dimples in the dough, about 1/2 inch. Cover with plastic again and let rest in a warm place for 30 minutes. Preheat the oven to 400F(200C). Take the olives, feta and basil and spread on top of the foccacia. Sprinkle salt on top and place in oven. Bake 18 - 20 minutes or until golden. Check about half way through and deflate any large bubbles with the poke of a knife. When done cooking, place on a rack to cool for about 15 - 20 minutes. This bread is very versatile. You can make it into small mini loaves (as in the original recipe) or in a big one like I did. You can also top it with a number of different ingredients, just let your craving drive you :D!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.39
Ingredient
475 milliliters unbleached all purpose flour
475 milliliters whole wheat flour
½ packages dry active yeast
15 milliliters olive oil
some olives
some feta
some fresh basil
Price
$1.06
$0.84
$0.14
$0.18
$0.16
$0.71
$0.08
$3.16

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
449 Calories
14g Protein
5g Total Fat
88g Carbs
89% Health Score
Limit These
Calories
449
22%

Fat
5g
8%

  Saturated Fat
1g
8%

Carbohydrates
88g
29%

  Sugar
0.57g
1%

Cholesterol
3mg
1%

Sodium
114mg
5%

Get Enough Of These
Protein
14g
29%

Manganese
2mg
141%

Selenium
57µg
82%

Vitamin B1
0.82mg
55%

Folate
146µg
37%

Vitamin B3
6mg
33%

Fiber
8g
33%

Phosphorus
291mg
29%

Iron
4mg
28%

Vitamin B2
0.44mg
26%

Magnesium
96mg
24%

Copper
0.34mg
17%

Vitamin B6
0.29mg
15%

Zinc
2mg
14%

Potassium
287mg
8%

Vitamin B5
0.71mg
7%

Vitamin E
0.93mg
6%

Calcium
50mg
5%

Vitamin K
3µg
3%

Vitamin B12
0.06µg
1%

covered percent of daily need

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