Italian Rosemary Bread

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Italian Rosemary Bread
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
114
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie114 kcal(5 %)
Protein3.69 g(4 %)
Fat3.85 g(3 %)
Carbohydrates16.63 g(11 %)
Sugar added0 g(0 %)
Roughage0.29 g(1 %)
Vitamin A0.52 mg(65 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.44 mg(4 %)
Vitamin B₆0.02 mg(1 %)
Folate21.2 μg(7 %)
Pantothenic acid0.12 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.11 mg(0 %)
Potassium12.42 mg(0 %)
Calcium6.21 mg(1 %)
Magnesium0.9 mg(0 %)
Iron1.53 mg(10 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.55 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
¾ ounce Yeast
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
How healthy are the main ingredients?
olive oilolive oilrosemarysaltshallot

Preparation steps

1.
Crumble the yeast into the water.
2.
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.
3.
Turn out the dough onto a floured surface and knead well until smooth and elastic. Knead in 1 shallot and 1 tbsp rosemary.
4.
Grease 2 baking trays. Roll out 2 pieces of dough, each 16-20 cm|6"-8" in diameter. Place on the baking trays.
5.
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.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6.
7.
Bake the focaccia for about 25 minutes until golden and cooked through. Serve warm.