FOCACCIA ROSEMARY GARLIC with Olive Oil and Sea Salt

izzio
85 Excellent
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Summary

This focaccia is made with high-quality ingredients such as extra virgin olive oil, sourdough culture, and roasted garlic, which contribute to its nutritional value and flavor. The use of minimally processed ingredients and the absence of harmful additives or seed oils result in a clean label, making it a healthy choice within its category. The processing level is low, further enhancing its health profile.

At a glance

Beneficial ingredients 5
Harmful ingredients 0
Owned by The U Baron Group
Category Bread

Key ingredients 9

Wheat flour
Neutral

Wheat flour is a staple ingredient in bread products, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. The presence of gluten may be a concern for those with celiac disease or gluten sensitivity.

Risks

May cause digestive issues for individuals with gluten intolerance or celiac disease.

Benefits

Provides essential carbohydrates for energy and is a source of some B vitamins and minerals.

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Malted barley flour
Neutral

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. It is generally considered safe but offers limited nutritional benefits.

Benefits

Enhances flavor and texture in baked goods, contributing to a pleasant eating experience.

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Sourdough culture
Good

Sourdough culture is a natural leavening agent that enhances the flavor and digestibility of bread. It involves fermentation, which can increase the bioavailability of nutrients. The fermentation process may also reduce gluten content, making it easier to digest for some individuals.

Benefits

Improves digestibility and nutrient absorption due to fermentation. May have a lower glycemic index compared to other breads.

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Water
Neutral

Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It is essential for activating yeast and developing gluten structure. Water itself does not contribute any calories or nutrients.

Benefits

Essential for hydration and the chemical reactions necessary in bread making.

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Roasted garlic
Good

Roasted garlic adds flavor and potential health benefits to the bread. It contains compounds like allicin, which may have antimicrobial and antioxidant properties. Roasting enhances its flavor profile while maintaining its beneficial compounds.

Benefits

May support immune function and provide antioxidant benefits.

Extra virgin olive oil
Very Good

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Benefits

Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.

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Sea salt
Good

Sea salt is a natural source of sodium and trace minerals, enhancing flavor without excessive processing. It is less refined than table salt, retaining more minerals. Its use in moderation can contribute to electrolyte balance.

Risks

Excessive consumption can lead to high blood pressure and other cardiovascular issues.

Benefits

Provides essential minerals and enhances flavor naturally.

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Rosemary
Good

Rosemary is an herb known for its aromatic properties and potential health benefits. It contains antioxidants and anti-inflammatory compounds. Its inclusion in bread can enhance flavor and provide subtle health benefits.

Benefits

May offer antioxidant benefits and enhance the sensory experience of the bread.

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Enzymes
Neutral

Enzymes are used in bread making to improve texture and shelf life. They help break down starches and proteins, enhancing dough handling and final product quality. Generally recognized as safe, they do not contribute significant nutritional value.

Benefits

Improves dough consistency and bread quality without adding calories or nutrients.

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Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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