Focaccia with Rosemary

0
Average: 0 (0 votes)
(0 votes)
Focaccia with Rosemary
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
157
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie157 kcal(7 %)
Protein4.52 g(5 %)
Fat4.53 g(4 %)
Carbohydrates25.7 g(17 %)
Sugar added0 g(0 %)
Roughage0.09 g(0 %)
Vitamin A1.02 mg(128 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.98 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate4.28 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.08 mg(0 %)
Potassium103.95 mg(3 %)
Calcium23.44 mg(2 %)
Magnesium0.41 mg(0 %)
Iron1.23 mg(8 %)
Zinc0.02 mg(0 %)
Saturated fatty acids0.54 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
½ cube
Yeast (21 grams)
400 grams
½ teaspoon
50 milliliters
2 tablespoons
coarsely chopped Rosemary
Pastry flour (for the work surface)
Olive oil (For brushing)

Preparation steps

1.

Whisk yeast in about 200 ml (approximately 3/4 cup) of warm water. Mix flour with salt in a bowl. Add yeast with olive oil and knead to a smooth dough which leaves the sides of the bowl. Add more water or flour as needed. Cover and let rise in a warm place for about 45 minutes or until dough doubles in bulk. 

2.
Preheat the oven to 220 ° C top and bottom heat Preheat.
3.

Knead dough again on a floured work surface and add half of rosemary. Shape into about 1.5 cm (approximately 1/2 inch) thick circle. Arrange on a lined with parchment paper baking sheet.

4.

Score bread in a diamond pattern. Brush with olive oil, sprinkle with remaining rosemary and bake in preheated oven at 220°C (approximately 425°F) for about 35 minutes or until golden brown. Remove from the oven and serve as needed.