Italian rosemary bread 

Italian rosemary bread
114 kcal


Preparation:45 min
Ready in:105 min
1 serving contains (Percentage of daily recommendation)
Calories114 kcal(6%)
Protein4 g(8%)
Fat4 g(5%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For <none>

⅜ ouncesFresh yeast
0.44 cupswarm water
1 ⅞ cupswhite Bread flour
¼ teaspoonssalt
⅛ cupsolive oil
1shallots chopped
1 tablespoonfresh rosemary chopped
1 tablespoonolive oil
coarse Sea salt


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.


This recipe hasn't received any comments yet.

Leave a Comment