Italian Rosemary Bread

Name: Italian Rosemary Bread
Total time: 1 h 45 min
Yield: 2
Ingredients: 0.75 oz Yeast; 0.875 cup warm water; 3.75 cups white Bread flour; 0.5 tsp salt; 0.25 cup olive oil; 2 shallots (chopped); 2 Tbsps fresh rosemary (chopped); 2 Tbsps olive oil; coarse Sea salt

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

1802

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	1,802 cal.	(86 %)
Protein	49 g	(50 %)
Fat	30 g	(26 %)
Carbohydrates	330 g	(220 %)
Sugar added	0 g	(0 %)
Roughage	15 g	(50 %)

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more nutritional values

Vitamin A	0 mg	(0 %)
Vitamin D	0 μg	(0 %)
Vitamin E	3.9 mg	(33 %)
Vitamin K	13.8 μg	(23 %)
Vitamin B₁	0.7 mg	(70 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	15.9 mg	(133 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	468 μg	(156 %)
Pantothenic acid	2.1 mg	(35 %)
Biotin	30.2 μg	(67 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	3 mg	(3 %)
Potassium	1,041 mg	(26 %)
Calcium	49 mg	(5 %)
Magnesium	90 mg	(30 %)
Iron	5.2 mg	(35 %)
Iodine	34 μg	(17 %)
Zinc	3.3 mg	(41 %)
Saturated fatty acids	4.3 g
Uric acid	315 mg
Cholesterol	0 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

focaccia

Ingredients: ¾ oz Yeast; ⅞ cup warm water; 3 ¾ cups white Bread flour; ½ tsp salt; ¼ cup olive oil; 2 shallots (chopped); 2 Tbsps fresh rosemary (chopped); 2 Tbsps olive oil; coarse Sea salt

How healthy are the main ingredients?

olive oil olive oil rosemary salt shallot

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Preparation steps

Crumble the yeast into the water.

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.

Turn out the dough onto a floured surface and knead well until smooth and elastic. Knead in 1 shallot and 1 tbsp rosemary.

Grease 2 baking trays. Roll out 2 pieces of dough, each 16-20 cm|6"-8" in diameter. Place on the baking trays.

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.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Bake the focaccia for about 25 minutes until golden and cooked through. Serve warm.