Italian Rosemary Bread
(0 votes)
(0 votes)
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)
(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 %) |
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
all recipes of this authorIngredients
for
2
- Ingredients
- ¾ ounce
- ⅞ cup
warm water
- 3 ¾ cups
white Bread flour
- ½ teaspoon
- ¼ cup
- 2
shallots (chopped)
- 2 tablespoons
- 2 tablespoons
-
coarse Sea salt
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.
