Rosemary Focaccia

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

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 23%
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.4g
  • Carbohydrate: 29.2g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 330mg
  • Calcium: 8mg

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

  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.
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