| 3/4 c. Bread flour |
2 tablespoons |
$3.99 per 5 pounds
|
$0.03 |
| 3/4 c. All-purpose flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1/2 tsp Salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 c. Cool butter, plus |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 2 Tbsp. Cool butter, cubed |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 3 Tbsp. Ice water |
1 1/2 teaspoons |
n/a
|
|
| 8 x Onions, thinly sliced |
1 1/3 onions |
$0.79 per pound
|
$0.26 |
| 1/4 c. Extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1 sm Sprig rosemary |
1/2 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.07 |
| 5Â 1/2 ounce Goat cheese, one log |
7/8 oz |
$2.99 per 5 ounces
|
$0.55 |
| 1/4 c. Pitted green olives |
2 teaspoons |
n/a
|
|
| 1 x Red bell pepper, roasted, peeled and cut in thin strips |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
| Total per Serving |
$1.39 |
| Total Recipe |
$8.33 |
Suggestions?