Description
A savory Italian bread topped with fresh rosemary and olive oil.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 3/4 cups warm water
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions
- In a bowl, combine warm water and yeast. Let it sit for 5 minutes.
- Add flour, salt, and olive oil to the yeast mixture. Mix until combined.
- Knead the dough for 5-7 minutes until smooth.
- Place the dough in a greased bowl and cover. Let it rise for 1 hour.
- Preheat the oven to 425°F (220°C).
- After rising, punch down the dough and spread it on a greased baking sheet.
- Make dimples in the dough with your fingers and drizzle with olive oil.
- Sprinkle rosemary on top.
- Bake for 20-25 minutes until golden brown.
Notes
- Let the focaccia cool before slicing.
- Store leftovers in an airtight container.
- Can be served with balsamic vinegar for dipping.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Rosemary Focaccia, Italian Bread, Savory Bread