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Ingredients
- Makes 20 total servings between the two 9-inch pie pans
- 1 pkg dry yeast (instant)
- 1.5 cups room temperature water
- 2 cups bread flour
- 1 cup whole wheat flour
- 1.5 tsp sea salt
- 1/2 tsp cane sugar
- 8 tbsp unfiltered olive oil
- 2 cups Driscoll's blackberries
- 4 fresh rosemary stems full of needles
- coarse sea salt
- Per slice (if divided into 20 servings): 115 calories, 5.8g fat, 14.7g carbs, 1.9g fiber, 2.6g protein
- Total Recipe: 2295 calories, 116g fat, 294g carbs, 38.6g fiber, 52.4g protein
View Full Recipe at Uncovering Food
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1022g | |
| Calories 1662 | |
| Calories from Fat 95 | 6% |
| Total Fat 11.11g | 14% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 3856mg | 161% |
| Potassium 1517mg | 43% |
| Total Carbs 328.45g | 88% |
| Dietary Fiber 25.2g | 84% |
| Sugars 24.15g | 16% |
| Protein 65.75g | 105% |
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20coating%20of%20the%20coarse%20salt%20over%20the%20dough.%3C/p%3E%3Cp%3EBake%20the%20dough%20for%20four%20minutes%20or%20so%20and%20then%20remove%20from%20the%20oven.%20Gently%20place%20the%20berries%20over%20the%20dough,%20pushing%20them%20down%20slightly.%20Pun%20pans%20bake%20into%20the%20oven%20and%20bake%20for%2022-26%20minutes.%20Cool%20in%20pans%20on%20wire%20rack%20before%20serving.%3C/p%3E%3Cp%3ENutritional%20Information:%3C/p%3E%3Cp%3EPer%20slice%20(if%20divided%20into%2020%20servings):%20115%20calories,%205.8g%20fat,%2014.7g%20carbs,%201.9g%20fiber,%202.6g%20protein%3C/p%3E%3Cp%3ETotal%20Recipe:%202295%20calories,%20116g%20fat,%20294g%20carbs,%2038.6g%20fiber,%2052.4g%20protein%3C/p%3E){kind=link}