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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Recipe author: EAT SMARTER

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114

calories

Calories

45 min.

Preparation

1 hr 45 min.

Ready in

easy

Difficulty

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Ingredients

for 2 focaccia

¾ ounce

Fresh yeast

⅞ cup

warm water

3 ¾ cups

white Bread flour

½ teaspoon

salt

¼ cup

olive oil

shallots (chopped)

2 tablespoons

fresh rosemary (chopped)

2 tablespoons

olive oil

coarse Sea salt

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Preparation steps

Step 1/7

Crumble the yeast into the water.

Step 2/7

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.

Step 3/7

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

Step 4/7

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

Step 5/7

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.

Step 6/7

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

Step 7/7

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

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