Rosemary Focaccia

Rosemary Focaccia Recipe
Randy Mayor; Lydia DeGaris-Pursell
Homemade bread makes a meal special. The dough is a bit sticky, but resist the temptation to add more flour.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 175
Caloriesfromfat 23 %
Fat 4.5 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 4.4 g
Carbohydrate 29.2 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 330 mg
Calcium 8 mg

Ingredients

Sponge:
1 teaspoon honey
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
1 1/2 cups all-purpose flour
2 tablespoons extra-virgin olive oil
Dough:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon chopped fresh rosemary
Cooking spray
Topping:
1 tablespoon olive oil
1 tablespoon fresh rosemary leaves
1/2 teaspoon kosher salt

Preparation

To prepare sponge, dissolve honey and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/2 cups all-purpose flour into dry measuring cups; level with a knife. Add 1 1/2 cups all-purpose flour and 2 tablespoons oil to yeast mixture, stirring until well combined. Cover and let rise in a warm place (85°), free from drafts, 1 hour.

To prepare dough, lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Stir 1 cup all-purpose flour, whole wheat flour, 1 teaspoon salt, and chopped rosemary into yeast mixture; beat with a mixer at medium speed 6 minutes or until dough is smooth and elastic (dough will be sticky). Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size (dough will be wet).

Preheat oven to 400°.

Scrape dough into a 15 x 10-inch jelly roll pan coated with cooking spray. Gently press dough into a 12 x 8-inch rectangle. Brush dough with 1 tablespoon oil; sprinkle with rosemary leaves and 1/2 teaspoon kosher salt. Cover; let rest 30 minutes. Bake at 400° for 25 minutes or until golden brown. Cool 5 minutes.

July 2002
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