114 kcal
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 114 kcal | (6%) | |
| Protein | 4 g | (8%) | |
| Fat | 4 g | (5%) | |
| Carbohydrates | 17 g | (7%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 0 g | (0%) |
Recipe Development: EAT SMARTER
Ingredients
For <none>
| ⅜ ounces | Fresh yeast |
| 0.44 cups | warm water |
| 1 ⅞ cups | white Bread flour |
| ¼ teaspoons | salt |
| ⅛ cups | olive oil |
| 1 | shallots chopped |
| 1 tablespoon | fresh rosemary chopped |
| 1 tablespoon | olive oil |
| coarse Sea salt |
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Directions
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.
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