Source: nephrocare.it

Presentation

A nutritious recipe, consisting of a baked product prepared with brewer’s yeast, flour, olives, egg, extra virgin olive oil, paprika, butter, grated cheese, rosemary

Ingredients 

For 8 people

Focaccia with olives:

½ cube fresh yeast

150 ml (5 fl oz) lukewarm water

500 g (17.6 oz) flour

2 tablespoons olives

1 egg

For Glazing:

3 tablespoons extra-virgin olive oil

2 tablespoons grated cheese (e.g., Parmesan)

1 teaspoon finely chopped rosemary 🌿

Tomato and Rosemary Butter:

100 ml (3.4 fl oz) water

25 g (0.9 oz) sun-dried tomatoes

¼ garlic clove

½ tablespoon paprika flakes

½ tablespoon finely chopped rosemary

125 g (4.4 oz) softened butter

Method

For the focaccia: mix the yeast with 5 tablespoons of warm water and 2 tablespoons of flour and let it rest in a warm place away from drafts for 1/2 hour.

In the meantime, finely chop the olives.

After 30 minutes the yeast should have formed bubbles.

Stir in the remaining flour, 100 ml of warm water, 1 egg and 100 ml of olive oil to form a homogeneous dough. If necessary, add a little more flour or water.

Stir in the finely chopped olives.

Roll out the dough on a baking sheet and prick it with a fork. You can also form several flat buns.

Spread a little oil, rosemary and grated cheese on the pasta and let it rest for another 15 minutes or so.

Place the griddle in the preheated oven (200 °C) in the second position from the bottom and bake for about 30-35 minutes, until the focaccia is golden brown.

For the butter, bring the water to a boil.

Blanch the sun-dried tomatoes in boiling water, then squeeze and chop finely. Peel and chop the garlic and onion very finely.

Add the ingredients thus prepared and the spices to the softened butter

Stir with a fork and transfer to the refrigerator.

Allergens

Butter: milk allergens (except in clarified butter) if not clarified

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Cheese: milk allergens

Brewer’s yeast: does not contain allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Olives: olive allergy is very rare: a case described in Spain

Paprika: possible cross-reactivity in case of intolerance to spices

Rosemary: possible reaction in case of intolerance to spices

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Grated cheese: supply of vitamins, minerals and antioxidants, elements favorable to the proper functioning of the liver. The presence of tryptophan helps to counteract depression

Brewer’s yeast: improves metabolism and helps strengthen the immune system

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Olive: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Paprika: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system

Rosemary: rich in principles favorable to kidney function (stimulate diuresis), the cardiovascular system by promoting sweating and liver function by promoting bile secretion.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Nausea and vomiting
• Mucositis (inflammation and lesions of the oral cavity) with regard to acidity
• Diarrhea