Italian Rosemary Bread
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1802
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,802 cal. | (86 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 330 g | (220 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 468 μg | (156 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
