Rosemary Focaccia Bread
User Reviews
5.0
27 reviews
Excellent
Rosemary Focaccia Bread
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Easy Rosemary Focaccia, it's light, delicious and so simple to prepare. There's nothing better than the smell of homemade fresh focaccia bread baking in the oven.
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Ingredients
For the dough
- ~4 cups 00 flour plus extra for dusting (500g)
- 1 1/3 cups + 1 tbsp warm water (320ml)
- 4 tbsp olive oil
- 1 tsp sugar
- ~2 tsp fast action dried yeast (7g)
- 1 tsp salt
For the topping
- 1-2 large sprigs fresh Rosemary
- 1-2 tbsp olive oil
- sea salt flakes
Instructions
- First, add the flour to a large mixing bowl. Make a well in the middle of the bowl then pour the yeast and sugar in the middle. Make sure to place the salt at one side away from the yeast.
- Pour the water and olive oil into the middle of the well and using a wooden spoon or spatula mix everything together. Once the dough comes together tip it out onto a clean work surface lightly dusted with flour.
- Knead the dough for 10 minutes until smooth and springy (press your finger lightly into the dough and if it springs back it's ready).
- Clean and dry the mixing bowl then lightly coat it in olive oil. Place the ball of dough in the bowl and lightly rub the top of it with olive oil.
- Cover with plastic wrap or cling film and place in a warm place for 1 hour or until doubled in size (not hot and not in direct sunlight).
- Once the dough has doubled in size remove it and cut it in half. Place the dough in two separate oiled baking trays (I used 10x15inch) and spread it out to fit the trays. If you only want to make one then you can freeze the other half.
- Let the dough rise in the trays for another hour or more.
- Preheat the oven to 230C (450F) or your hottest setting. When ready to bake use your fingers to make dimples over the dough, sprinkle over fresh rosemary, sea salt flakes and olive oil.
- Bake for 15-20 minutes until golden and baked through.
Notes
- If you don't have type 00 flour you can use strong bread flour.
- Make sure not to place the salt directly on top of the yeast as it can kill it and prevent the dough from rising so well.
- Use a good quality extra virgin olive oil for making the focaccia and drizzling on top.
- Let the rosemary focaccia cool for around 10 minutes before cutting and serving.
- To use it as a sandwich simply cut in half.
- You can also make the focaccia in a round or square tray if you prefer.
Nutrition Information
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Calories
206kcal
(10%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
196mg
(8%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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