Garlic Focaccia

1. Gently saute garlic in oil until yellow, about 10 minutes.

2. Pour through strainer and reserve both garlic and oil separately.

3. Combine biscuit mix, garlic and milk.

4. Pour a generous third of the oil into a 7 x 11-inch baking dish or pan.

5. Spread the oil around to cover the pan.

6. Turn dough into pan, pat out evenly with floured fingers.

7. Poke holes into dough every 2 inches,with a knife blade or skewer to make small holes.

8. Pour remaining oil over top of dough and spread evenly with fingers.

9. Sprinkle Parmesan over the top.

10. Bake at 400 degrees for 24 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	81.5388 g
Protein	21.2359 g
Carbohydrates	37.3171 g
Energy	951.5334 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7595 g
Water	243.8868 g
Aspartic acid	0.8805 g
Calcium, Ca	571.8266 mg
Lutein + zeaxanthin	7.2533 g
Fiber, total dietary	0.952 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	22.8134 g
Niacin	0.5878 mg
Vitamin A, RAE	122.9067 g
Arginine	0.507 g
Riboflavin	0.4756 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total saturated 20:1	0.2442 g
Glutamic acid	2.0924 g
Sodium, Na	420.7334 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9335 g
Total lipid (fat)	81.5388 g
Manganese, Mn	0.7678 mg
Proline	0.8041 g
Fatty acids, total saturated 16:0	10.5385 g
Fatty acids, total saturated 8:0	0.1979 g
Choline, total	49.732 mg
Sugars, total	13.1753 g
Serine	0.5497 g
Fatty acids, total saturated 10:0	0.2175 g
Fatty acids, total saturated 18:0	2.4584 g
Vitamin B-6	0.6744 mg
Selenium, Se	27.012 g
Ash	4.0215 g
Vitamin D	4.88 IU
Menaquinone-4	2.44 g
Fatty acids, total saturated 18:1 undifferentiated	53.6349 g
Pantothenic acid	1.1803 mg
Phenylalanine	0.4807 g
Copper, Cu	0.2018 mg
Betaine	1.536 mg
Thiamin	0.2162 mg
Retinol	120.2 g
Methionine	0.237 g
Iron, Fe	2.5804 mg
Carbohydrate, by difference	37.3171 g
Phosphorus, P	460.9867 mg
Folate, total	20.2267 g
Tocopherol, gamma	0.5976 mg
Fatty acids, total saturated 4:0	0.2262 g
Alanine	0.3209 g
Cholesterol	29.7333 mg
Valine	0.6345 g
Fatty acids, total saturated 18:2 undifferentiated	7.4553 g
Glycine	0.242 g
Fatty acids, total saturated 14:0	0.8586 g
Zinc, Zn	2.2287 mg
Isoleucine	0.4961 g
Fatty acids, total saturated 12:0	0.2252 g
Fatty acids, total polyunsaturated	8.2149 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.8692 g
Vitamin A, IU	439.6267 IU
Folate, DFE	20.2267 g
Tryptophan	0.1275 g
Vitamin C, total ascorbic acid	14.144 mg
Phytosterols	159.12 mg
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	0.2086 g
Lactose	12.322 g
Tyrosine	0.4247 g
Vitamin B-12	1.3913 g
Vitamin K (phylloquinone)	44.9534 g
Fatty acids, total saturated	15.362 g
Histidine	0.283 g
Fatty acids, total monounsaturated	54.9038 g
Threonine	0.3982 g
Folate, food	20.2267 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Vitamin D (D2 + D3)	0.244 g
Vitamin D3 (cholecalciferol)	0.244 g
Vitamin E (alpha-tocopherol)	10.5498 mg
Magnesium, Mg	46.4 mg
Lysine	0.768 g
Potassium, K	664.5867 mg
Cystine	0.0759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	148.84	11.6632	7.9788
Garlic	0.33 cup	67.5467	14.9872	0.2267
Olive oil	0.33 cup	636.48	0	72
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
biscuit mix	3 cups	0	0	0