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Rosemary Focaccia

Randy Mayor; Lydia DeGaris-Pursell
Yield 10 servings
Homemade bread makes a meal special. The dough is a bit sticky, but resist the temptation to add more flour.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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).

  3. Preheat oven to 400°.

  4. 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.