Olive And Rosemary Focaccia – a delicious recipe with yeast, sugar, salt, vegetable, white bread, semolina. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine 3/4 cup lukewarm water, yeast, sugar, salt and oil in a small bowl. Half-fill a sink with warm water and stand bowl in water for 10 mins or until yeast mixture is frothy. Replace water.
2
Sift flour into a large bowl. Make a well at the center and stir in yeast mixture. Using hands, gather dough into a ball.
3
Knead dough on a floured surface for 8-10 mins or until smooth and elastic. Place dough in a large oiled bowl and cover with plastic food wrap. Stand in warm water for 45 mins or until dough has doubled in size.
4
Preheat oven to 500u00b0F. Lightly sprinkle a large, rimmed baking tray with semolina. Punch down dough. Knead on a floured surface for 2-8 mins or until smooth. Pull dough out to a 1/2 inch thick oval.
5
Place dough on prepared tray. Sprinkle with olives and rosemary and press olives firmly into dough. Cover with a clean tea-towel and stand in a warm place for 15 mins or until risen. Bake for 20-25 mins or until browned. While still warm, brush focaccia with extra virgin olive oil.
325
kcal
Calories
12
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tsp dry yeast, 1/2 tsp sugar, 1 tsp salt, 1 tbsp vegetable or olive oil, and more.
Yes, Olive And Rosemary Focaccia falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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