Rosemary And Olive Focaccia – a delicious recipe with flour, active yeast, sugar, salt, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place flour in a bowl and make a well in the center. Dissolve yeast and sugar in 5 tbsp lukewarm water then pour into well. Mix with a little flour, cover and allow to rest in a warm place for 30 mins. Add 1/2 tsp salt, 2 tbsp oil and 1 cup water and knead with the dough hook of a mixer then with your hands until smooth. Shape into a ball, cover and allow to rest for 30 mins.
2
Preheat oven to 400u00b0F. On a lightly floured surface, roll out dough and divide into 12 pieces. With floured hands, shape into rough circles, around 4 inch diameter. Using your index finger, make small depressions all over dough. Brush with remaining oil and sprinkle with coarse sea salt, rosemary needles and olives. Bake for 18-20 mins, until golden.
800
kcal
Calories
31
g
Fat
116
g
Carbs
12
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 8 ingredients. The key ingredients include: 4 cups plain flour, 9/16 tablespoon active yeast dried, 1 pinch sugar, 1/2 teaspoon salt, and more.
Yes, Rosemary And Olive 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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