Focaccia has 10 g fat per 100 g from generous olive oil brushing. With 580 mg sodium per 100 g, it is one of the saltier artisan breads. The thick spongy texture absorbs oil unevenly — corner pieces may contain less fat than centre pieces. Weigh your piece and note position: edges are typically leaner.
How should I track Focaccia?
Focaccia is a good source of iron. Bakery products like Focaccia vary more than you would expect — even pieces from the same batch can differ by 25–50 g. Research on portion estimation (Almiron-Roig et al., Appetite 2013) shows that people are particularly bad at estimating baked goods because size, density, and moisture all vary. The simplest fix: weigh a few pieces with a kitchen scale and you will quickly learn what your usual portion actually weighs. This one-time calibration makes all future logging faster and more reliable.
