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Focaccia

Focaccia

EverydayCooked

Focaccia is a traditional Italian flatbread distinguished by its dimpled surface and generous olive oil infusion. The dough develops a characteristic chewy interior and crisp crust through baking in sheet pans, with rosemary and sea salt being classic toppings. Compared to leaner bread varieties, it contains significantly more fat from olive oil while maintaining a base of complex carbohydrates. This versatile bread serves equally well as an appetizer with dips, a sandwich base, or a flavorful accompaniment to meals.

Macro Impact

A 1 slice serving contains 199 calories, 7g protein, 29g carbs, and 6g fat.

Calorie Burn

How long would it take to burn off 199 calories?
Walking3.5 mph, moderate pace
46 min
YogaModerate effort, gentle pace
34 min
SwimmingModerate effort, freestyle
26 min
Biking12-14 mph, moderate effort
21 min
StairsStair climbing, moderate pace
23 min
Running5 mph (12 min/mile)
17 min

Nutrition Facts

Serving size1 slice (80 g)
Amount per serving
Calories199
% Daily Value*
Total Fat6g
8%
Saturated Fat0.7g
4%
Trans Fat0g
Polyunsaturated Fat0.9g
Monounsaturated Fat5g
Cholesterol0mg
0%
Sodium449mg
20%
Total Carbohydrate29g
10%
Dietary Fiber1g
5%
Total Sugars1g
Includes Added Sugars0g
0%
Protein7g
Vitamin D0mcg
0%
Calcium28mg
2%
Iron3mg
14%
Potassium91mg
2%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
29 / 275 g
10%
Fiber
1 / 28 g
5%
Sugars
1 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
6 / 78 g
8%
Monounsaturated
5 / 31 g
15%
Polyunsaturated
1 / 23 g
4%
Saturated
1 / 23 g
3%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
1%
Omega 6
1 / 19 g
5%
Omega 9
5 g
Protein
Protein
7 / 80 g
9%
Amino Acids
Histidine
0 / 3 g
5%
Isoleucine
0 / 2 g
16%
Leucine
0 / 3 g
14%
Lysine
0 / 2 g
7%
Methionine
0 / 1 g
8%
Phenylalanine
0 / 2 g
15%
Threonine
0 / 1 g
19%
Tryptophan
0 / 0 g
20%
Valine
0 / 2 g
19%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
2 g
Glycine
0 g
Proline
1 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
33%
Riboflavin, B2
0 / 1 mg
20%
Niacin, B3
3 / 15 mg
20%
Pantothenic Acid, B5
1 / 5 mg
10%
Pyridoxine, B6
0 / 1 mg
7%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
0 / 2 mcg
0%
Folate
110 / 400 mcg
28%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
1 / 15 mg
8%
Vitamin K
5 / 105 mcg
4%
Minerals
Calcium
28 / 1k mg
3%
Copper
0 / 1 mg
8%
Iron
3 / 13 mg
19%
Magnesium
16 / 370 mg
4%
Manganese
0 / 2 mg
14%
Phosphorous
102 / 700 mg
15%
Potassium
91 / 3k mg
3%
Selenium
13 / 55 mcg
23%
Sodium
449 / 2.3k mg
20%
Zinc
1 / 10 mg
11%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
37 g
Caffeine
0 mg
Choline
2 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Focaccia, Italian flatbread, plain. USDA Standard Reference, Legacy. Food ID 167945.
  2. 2.Bread, focaccia, Italian flatbread, plain. Canadian Nutrient File. Food ID 502270.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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