How many points is focaccia

Your daily values may be higher or lower depending on your calorie needs. Find out how many calories should you eat. Main Food Baked Products Bread focaccia bread. Calories in Weight Watchers Focaccia bread. Serving size loaf oz g lb kg. All Weight Watchers Products Nutrition. How many calories should you eat? Height ft.

Weight lbs. Gender Female Male. Nutrition Facts Weight Watchers Focaccia bread share it. Amount Per 0. Compare Foods. Ingredients And Nutrition Overview.

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Unlimited Workshops. Stay Healthy. Unlimited Workshops Virtual or in-person Workshops. Digital Coach-led events. Total Time. Focaccia is an Italian bread of great versatility and usually involves a great amount of olive oil. Our version omits the oil—yet the flavor is still delicious, and the crumb still slightly spongy and light.

Focaccia can be the perfect foil for any variety of toppings. Try studding the dough with herbs such as fresh rosemary or oregano before baking, or bulk up your bread with chopped sun-dried tomatoes or thinly sliced onions or olives. Another great topping for focaccia that screams authenticity is a smattering of coarse sea salt crystals and cracked black peppercorns or chili flakes. Use focaccia as a side for soups and salads, or slice the thin squares cut from the loaf horizontally and use for creating crisp panini sandwiches.

All-purpose flour 2 cup s. All-purpose flour 2 Tbsp. Whole wheat flour 2 Tbsp. Put the dough on a lightly oiled rimless baking sheet and leave to rise in a draught-free place for minutes until roughly doubled in size.

Knock back the dough, and lightly dust the baking tray with the semolina, if using. Gently press the dough out with your fingers to fit the baking tray. Brush with olive oil and leave to rise again for about another hour, or until doubled in size again. When this time has nearly elapsed, heat the oven to C and put a pizza stone or baking tray in there to heat up. If you have a water spray, ready it. Whisk together the remaining 30ml olive oil with 30ml water until emulsified.

Transfer the dough to you pizza stone or baking tray and poke dimples into the surface of the focaccia with your fingertips. Pour the oil-and-water mixture on top and scatter with the salt flakes, then place in the oven and squirt a little water into the base of the oven. Bake for about 25 minutes, or until golden on top — keep an eye on it.