Rosemary Olive Focaccia Recette

Elevate your next meal with this irresistible Rosemary Olive Focaccia! This classic Italian bread, recently gaining popularity, is incredibly versatile. Use it as a pizza base, a delightful addition to your bread basket, or a stunning appetizer. Impress your guests with this homemade masterpiece – it's the perfect hostess gift, especially when shared with the recipe! This recipe utilizes a KitchenAid mixer for easy dough preparation (rising times excluded). Prepare to be amazed by the fragrant rosemary and the burst of flavor from the olives.

Préparation 25 min

Cuisson 50 min

Calories 1016.8 kcal

Protéines 47g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rosemary Olive Focaccia

4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1/2 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups warm water
4 tablespoons olive oil, divided
1 cup pitted Kalamata olives, halved
cornmeal, for dusting
1/4 cup grated Parmesan cheese
freshly ground black pepper, to taste
2 tablespoons fresh rosemary, finely chopped, divided

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Comment préparer Rosemary Olive Focaccia

In a large bowl, combine 4 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 2 tablespoons sugar, 1/2 teaspoon dried rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper.
Stir in 1 1/2 cups warm water (105-115°F) and 2 tablespoons olive oil.
Turn the dough out onto a lightly floured surface.
Knead for 3 minutes until smooth and elastic.
Stir in 1 cup pitted Kalamata olives (halved) and 1 tablespoon fresh rosemary (finely chopped).
Knead for 1 minute to incorporate the olives and rosemary.
Place the dough in a greased bowl, turning to grease the top.
Cover and let rise in a warm place until doubled in size, about 45 minutes.
Gently punch down the dough.
Divide the dough in half. Cover and let rest for 5 minutes.
Sprinkle cornmeal on two greased baking sheets.
Roll each piece of dough into a 10-inch circle.
Place the circles onto the prepared baking sheets.
Cover and let rise until doubled, about 30 minutes.
Use the handle of a wooden spoon to press 1/4-inch-deep indentations into the top of each loaf.
Brush the loaves with the remaining 2 tablespoons of olive oil. Sprinkle generously with 1/4 cup grated Parmesan cheese, freshly ground black pepper, and 1 tablespoon fresh rosemary.
Bake at 375°F (190°C) for 25-30 minutes, or until golden brown. Serve warm.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

10g

Fat

26g

Carbs

51g

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Starters Appetizers & Snacks Side Dishes European Italian Mediterranean Vegetarian Summer Recipes Game Day Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Rosemary Olive Focaccia ?

Rosemary Olive Focaccia prend environ 75 minutes du début à la fin — environ 25 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Rosemary Olive Focaccia ?

Rosemary Olive Focaccia contient environ 1016.8 calories par portion, avec environ 47 g de protéines, 51 g de glucides et 51 g de lipides.

De quels ingrédients ai-je besoin pour Rosemary Olive Focaccia ?

Les principaux ingrédients de Rosemary Olive Focaccia sont Flour, Active Dry Yeast, Sugar, Dried Rosemary, Salt, Black Pepper. Consultez la liste complète avec les quantités ci-dessus.