Rosemary Focaccia

Oxmoor House
2 loaves, 12 servings per loaf (serving size: 1 wedge)


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1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (105° to 115°), divided
3 3/4 cups all-purpose flour, divided
1 teaspoon salt, divided
3 tablespoons stick margarine or butter, melted
1/2 cup chopped fresh rosemary, divided
2 tablespoons all-purpose flour
Olive oil-flavored cooking spray
4 garlic cloves, minced


1. Combine yeast and 1/4 cup warm water; let stand 5 minutes. Combine yeast mixture, remaining 1 cup warm water, 2 cups flour, and 1/2 teaspoon salt in a large mixing bowl; beat at medium speed of an electric mixer until mixture is well blended. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

2. Preheat oven to 400°.

3. Punch dough down; stir in 1 3/4 cups flour, melted margarine, and 1/4 cup rosemary. Sprinkle 2 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Divide dough in half. For each focaccia, roll or press 1 portion of dough into an 11-inch circle on a baking sheet coated with cooking spray. Poke holes in dough at 1-inch intervals with handle of a wooden spoon.

4. Coat top of each round with cooking spray; sprinkle evenly with remaining 1/4 cup rosemary, remaining 1/2 teaspoon salt, and garlic. Bake at 400° for 20 minutes. Cut each circle into 12 squares or wedges.

Created date

April 2008

Nutritional Information

Calories 89
Caloriesfromfat 17 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.3 g
Carbohydrate 15.8 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 116 mg
Calcium 0.0 mg