Italian Rosemary Bread

Name: Italian Rosemary Bread
Total time: 1 h 45 min
Yield: 2
Ingredients: 0.75 ounce Fresh yeast; 0.875 cup warm water; 3.75 cups white Bread flour; 0.5 teaspoon salt; 0.25 cup olive oil; 2 shallots (chopped); 2 tablespoons fresh rosemary (chopped); 2 tablespoons olive oil; coarse Sea salt

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

114

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	114 kcal	(5 %)
Protein	3.69 g	(4 %)
Fat	3.85 g	(3 %)
Carbohydrates	16.63 g	(11 %)
Sugar added	0 g	(0 %)
Roughage	0.29 g	(1 %)

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more nutritional values

Vitamin A	0.52 mg	(65 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0 mg	(0 %)
Vitamin B₁	0.29 mg	(29 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	0.44 mg	(4 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	21.2 μg	(7 %)
Pantothenic acid	0.12 mg	(2 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	0.11 mg	(0 %)
Potassium	12.42 mg	(0 %)
Calcium	6.21 mg	(1 %)
Magnesium	0.9 mg	(0 %)
Iron	1.53 mg	(10 %)
Zinc	0.08 mg	(1 %)
Saturated fatty acids	0.55 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

salt shallot rosemary

Ingredients

for

focaccia

Ingredients: ¾ ounce
Fresh yeast; ⅞ cup
warm water; 3 ¾ cups
white Bread flour; ½ teaspoon
salt; ¼ cup
olive oil; 2
shallots (chopped); 2 tablespoons
fresh rosemary (chopped); 2 tablespoons
olive oil; coarse Sea salt

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Preparation steps

Crumble the yeast into the water.

Mix the flour with the salt in a mixing bowl. Stir in the dissolved yeast with the olive oil and mix to a dough. Cover with a tea towel or cling film and leave in a warm place to rise for about 45 minutes until doubled in size.

Turn out the dough onto a floured surface and knead well until smooth and elastic. Knead in 1 shallot and 1 tbsp rosemary.

Grease 2 baking trays. Roll out 2 pieces of dough, each 16-20 cm|6"-8" in diameter. Place on the baking trays.

Press into the surface with the knuckles to make small depressions in the dough. Prick the dough several times with a fork. Brush with olive oil and sprinkle with some coarse sea salt and the remaining shallots and rosemary. Cover and leave in a warm place to rise for 15 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Bake the focaccia for about 25 minutes until golden and cooked through. Serve warm.