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
Author of this recipe:
How healthy are the main ingredients?
saltshallotrosemary

Ingredients

for
2
Ingredients
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

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.