Rosemary Focaccia

Oxmoor House
8 servings (serving size: 1 square)


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1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/3 cups all-purpose flour, divided
2 tablespoons olive oil, divided
1 1/2 teaspoons dried rosemary, crushed and divided
3/4 teaspoon kosher salt, divided
Olive oil-flavored cooking spray


Prep: 13 Minutes
Cook: 20 Minutes
Rise: 30 Minutes

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Stir 2 cups flour, 1 1/2 tablespoons oil, 1 teaspoon rosemary, and 1/2 teaspoon salt into yeast mixture, stirring just until moist. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 400°.

Coat a baking sheet with cooking spray. Punch dough down; transfer to prepared baking sheet. Gently press dough into an 11 x 7-inch rectangle about 1/2 inch thick. Using the handle of a wooden spoon or your fingertips, make indentations in dough. Drizzle remaining oil evenly over dough. Sprinkle with remaining rosemary and salt.

Bake at 400° for 20 minutes or until golden brown. Cut into 8 squares.

Created date

March 2010

Nutritional Information

Calories 143
Fat 3.5 g
Satfat 0.5 g
Protein 3.6 g
Carbohydrate 23.5 g
Cholesterol 0 mg
Iron 1.8 mg
Sodium 177 mg
Caloriesfromfat 22 %
Fiber 1.1 g
Calcium 3 mg