Rosemary Focaccia – a delicious recipe with active dry yeast, warm water, all-purpose, salt, olive oil, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sprinkle the yeast into the warm water and stir to dissolve. In a large bowl, mix the flour, 1/2 tsp salt, 2 tbsp oil and half the rosemary. Add the yeast and knead into a smooth dough. Cover and leave in a warm place for about 30 minutes.
2
When doubled in size, turn dough out onto a floured surface and knead again for a couple of minutes, to knock the air out. Shape into a rectangle, about 8 x 11 inches, and transfer to a lined baking sheet. Push indentations all over the dough, cover and leave to rise again for a further 10 minutes.
3
Preheat oven to 425u00b0F and place a pan of boiling water on the bottom of the oven. Drizzle bread with 3-4 tbsp olive oil, sprinkle with remaining rosemary and some salt and bake for 15-20 minutes until golden brown. Remove, drizzle with 2 tbsp oil and allow to cool.
1742
kcal
Calories
176
g
Fat
40
g
Carbs
5
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/4 tsp (one envelope) active dry yeast, 2/3 cup warm water (105u00b0F), 1 2/3 cup all-purpose flour, 1/2 tsp salt, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
