Rosemary Focaccia
Ingredients
The dough
-
1
cup
warm water (105-115°F)
-
1
tablespoon
yeast
-
1
tablespoon
white sugar
-
1
teaspoon
Kosher salt
-
2 ¼-2 ½
cups
all-purpose flour
The flavorings
-
2
tablespoons
olive oil (divided)
-
2
tablespoons
rosemary (dried or fresh, divided)
-
¼
teaspoon
dried oregano leaves
-
¼
teaspoon
garlic powder
Instructions
- Combine warm water, yeast, and sugar in a large mixing bowl and let sit for 10 minutes until bubbly.
- In another bowl, mix 2 cups of flour, salt, 1 ½ tablespoons rosemary, oregano, and garlic powder.
- Add the flour mixture to the yeast mixture along with 1 tablespoon of olive oil and mix well.
- Slowly add the remaining flour to form a very soft dough, avoiding adding too much flour.
- Cover the dough and let it rise for 45 minutes to 1 hour until doubled in size.
- Transfer the dough to a floured surface, divide it in half, shape into loaves, and place on a greased baking sheet.
- Cover and let rise for another 45 minutes.
- Preheat the oven to 375°F and brush the tops of the loaves with the remaining olive oil, sprinkling with remaining rosemary and Kosher salt.
- Bake for 15-20 minutes until lightly golden-brown and serve immediately.
Nutrition Facts (estimated)
Servings
2 small loaves
Calories
250
Total fat
9g
Total carbohydrates
36g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
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