Potato Focaccia (with Calorie Count)
Materials
| water | 80G |
| high-gluten flour | 220G |
| salt | 2G |
| yeast | 5G |
| sugar | 5G |
| black pepper | 2G |
| butter | 20G (can be reduced to 10G) |
| salt | 1.5G |
How To Make
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For the dough: combine all ingredients and knead until you have a smooth dough. No need to knead until a windowpane formation; let it rest for 15 minutes. Roll out the dough into a square and place it into a baking tray (I used a 28x28 cm gold tray), pressing with your fingers to make holes. Use a fork to prick small holes for fermentation.
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Once the dough has risen, the forked marks will have softened; use the fork again to make small holes (do not press down with your hands).
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The forked dough looks like this.
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For the toppings: melt butter with salt in a microwave until liquid and mix well; brush evenly over the dough (20G of butter is sufficient for a thick layer; reduce if you're calorie-conscious). Place cilantro leaves evenly on the dough, followed by scallions and minced garlic, and finally sprinkle with thyme, rosemary, pizza herb mix, parsley, and basil. (If you don’t have these, sesame seeds or pepper salt can be used.)
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Preheat the oven to 200 degrees Celsius and bake for 20-25 minutes (cover with aluminum foil once it turns golden on top). Done!
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Slice it up. (Each piece has a cute little cilantro leaf in the center.)
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The internal texture. Be sure to add potatoes; the dough becomes chewy with potatoes—don't skimp on this!
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Ingredients and calorie count:
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Total: 1231 calories
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9 pieces, each piece contains 137 calories
