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Italian Rosemary Bread

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Italian Rosemary Bread
114
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
 • Ready in 1 hr 45 min.
Ready in
Nutritions
Fat3.85 g
Saturated Fat Acids0.55 g
Protein3.69 g
Roughage0.29 g
Sugar added0 g
Calorie114
1 <none> contains
Calories114
Protein/g3.69
Fat/g3.85
Saturated fatty acids/g0.55
Carbohydrates/g16.63
Added sugar/g0
Roughage/g0.29
Cholesterol/mg0
Vitamin A/mg0.52
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0.29
Vitamin B₂/mg0.08
Niacin/mg0.44
Vitamin B₆/mg0.02
Folate/μg21.2
Pantothenic acid/mg0.12
Vitamin B₁₂/μg0
Vitamin C/mg0.11
Potassium/mg12.42
Calcium/mg6.21
Magnesium/mg0.9
Iron/mg1.53
Zinc/mg0.08

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 focaccia
¾ ounce
cup
warm water
3 ¾ cups
½ teaspoon
¼ cup
2
shallots (chopped)
2 tablespoons
fresh rosemary (chopped)
2 tablespoons
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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