How To Make Easy Rosemary Focaccia
Spice up your focaccia bread by seasoning it with a good amount of rosemary and olive oil. This rosemary focaccia is filling and rich in aroma.
Serves:
Ingredients
- 5tbspwarm water,or more as needed
- 2½tspactive dry yeast
- 1tspwhite sugar
- 2cupsall-purpose flour
- ¼tspsalt,or more to taste
- 2tbspolive oil,divided
- 3sprigsfresh rosemary,leaves stripped
Instructions
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Combine 5 tablespoons of warm water, yeast, and sugar in a large bowl. Let stand until creamy for about 10 minutes.
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Add flour and ¼ teaspoon of salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and the mixture has pulled together into a dough.
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Turn out onto a lightly floured surface and knead until springy for 4 to 6 minutes.
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Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume for about 30 minutes.
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Preheat the oven to 465 degrees F. Lightly grease a baking sheet.
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Deflate the dough and turn it out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet.
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Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
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Bake in the preheated oven to desired crispness for about 10 minutes for a light and fluffy or 20 minutes for crunchier and darker on the outside.
Nutrition
- Calories: 304.27kcal
- Fat: 7.77g
- Saturated Fat: 1.16g
- Monounsaturated Fat: 5.13g
- Polyunsaturated Fat: 1.00g
- Carbohydrates: 50.55g
- Fiber: 2.89g
- Sugar: 1.22g
- Protein: 7.59g
- Sodium: 149.73mg
- Calcium: 22.74mg
- Potassium: 115.92mg
- Iron: 3.24mg
- Vitamin A: 5.47µg
- Vitamin C: 0.82mg
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