Ingredients for Rosemary Focaccia
- 1 cup (240ml) warm water
- 1 teaspoon active dry yeast
- Bread Flour
- ½ teaspoon sea salt (for sprinkling)
- Extra Virgin Olive Oil
- Fresh Rosemary
- Kosher Salt
- ¼ teaspoon black pepper (for sprinkling)
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How to Make Rosemary Focaccia
- In a large mixing bowl, combine 1 cup (240ml) warm water and 1 teaspoon active dry yeast. Let stand for 5 minutes until foamy.
- Add 3 cups (375g) bread flour (or a mix of bread and whole wheat flour) and 1 ½ teaspoons salt. Mix with a spoon until the dough just pulls away from the sides of the bowl. The dough will be quite wet.
- Cover the bowl and let rise in a warm place for 1 hour and 15 minutes.
- Generously brush a 9x13 inch baking pan or cookie sheet with olive oil.
- Gently transfer the dough to the prepared pan. Spread evenly and brush the top surface with olive oil.
- Use your fingers to make small indentations across the surface of the dough.
- Strip 2 sprigs of fresh rosemary and chop coarsely.
- Sprinkle the chopped rosemary, ½ teaspoon sea salt, and ¼ teaspoon black pepper over the dough.
- Bake in a preheated 350°F (175°C) oven for 15-17 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
0g
Fat
0g
Carbs
21g
