
Flavored bread

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We use focaccia dough to make garlic, eggplant, and sun-dried tomato and sage bread, or cabbage, potato and buckwheat broad.
ingredients
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serves: 4
Garlic confit:
1 head of garlic (broken into cloves and peeled)
1 tablespoon superfine sugar
enough milk to cover
pinch of salt
Eggplant:
1 large eggplant
2 tablespoons olive oil
2 cloves garlic (thinly sliced)
2-3 tablespoons finely chopped herbs (e.g., rosemary, oregano, parsley and basil)
1 teaspoon sea salt
Sun-dried tomato and sage:
4 1/2 ounces (1 heaping cup) sun-dried tomatoes
1 small sprig of sage (leaves only)
Cabbage, potato and buckwheat:
1 cup buckwheat
1 pound Savoy cabbage
3 1/2 tablespoons unsalted butter
1 large potato (cubed and boiled until soft)
a little extra virgin olive oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 549
- Total Fat: 23.3 g
- Saturated Fat: 8.4 g
- Trans Fat: 0.4 g
- Cholesterol: 26.9 mg
- Sodium: 1303.5 mg
- Total Carbs: 81 g
- Dietary Fiber: 17.9 g
- Sugars: 21.6 g
- Protein: 15 g
preparation

comments
arlene
May 11, 2012