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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.

Sharon Sanders
Recipe by Cooking Light March 2000

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Credit: Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450°.

  • 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.

Nutrition Facts

209 calories; calories from fat 11%; fat 2.5g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.5g; protein 5.7g; carbohydrates 40.2g; fiber 1.8g; iron 2.9mg; sodium 295mg; calcium 16mg.
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