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4 Serves
131 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
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FrenchVitamin K
284 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
203 µg / 400 µgCalcium
198 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
632 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Turn the dough onto a clean surface and knead for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60 minutes until doubled in size.
Shape the dough into a loaf or individual portions and let it proof for 30 minutes on a baking sheet.
Preheat the oven to 230°C and bake the bread for 25 minutes until golden brown and hollow-sounding when tapped.
Slice the cooled bread and top with fresh mozzarella, sliced tomatoes, and fresh basil leaves.
21
g82
g25
g
French
Korean