Herbed Focaccia

The coarse texture of kosher salt provides a wonderful crunch and salty burst on this focaccia, reminiscent of a big, soft pretzel. Kosher salt comes in a large box found next to the salt and spices in your supermarket. It takes a bit of work to knead in the herbs, but be persistent so they are well-distributed.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 11%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.7g
  • Carbohydrate: 40.2g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 295mg
  • Calcium: 16mg

Ingredients

  • All-purpose Pizza Dough
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt

Preparation

  1. Roll prepared dough into a 12 x 8-inch rectangle on a floured surface. Sprinkle the parsley, sage, rosemary, and thyme over the dough. Fold the dough into thirds. Knead lightly 1 minute or until the herbs are blended into the dough. Cover and let stand for 10 minutes. Roll dough into a 14 x 12-inch rectangle. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place 35 minutes or until doubled in size.
  2. Preheat oven to 450°.
  3. Uncover the dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush the dough with olive oil. Sprinkle with kosher salt. Bake dough at 450° for 15 minutes or until browned.
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