Rustic Rosemary Focaccia, the most delicious homemade Italian bread that can be enjoyed as a side dish or just on its own. It's a lot easier to make than you think, and a lot tastier than any store-bought version. Full of flavour, and baked to perfection, my rosemary focaccia is a real treat. It tastes absolutely amazing, and it has a delicate olive oil kick that is hard to miss. Add any veggies to it, and you'll love every single bite!
Servings: 1 bread
- 325 g strong white bread flour
- 2 teaspoon dried fast-action yeast
- 1 teaspoon salt
- 2 tablespoon olive oil
- 200 ml warm water
- 30 ml warm water
- 30 ml olive oil
- 1 tablespoon dried rosemary
In a large bowl, sift the flour, add the yeast, salt, water and oil, and knead well into a dough for at least 5 minutes.
Add more flour if necessary, until the dough no longer sticks to the hands and is stretchy.
Brush with olive oil, cover with a clean towel, and leave to prove for 2 hours or until it doubles in size.
Use a rolling pin to roll into a circle, then transfer to a baking tray and leave to prove again for at least 30 minutes.
Mix the warm water with oil and rosemary, and drizzle it over the dough.
Use your finger to poke the dough in several places
Bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 20 minutes or until golden.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
Calories: 1780kcal | Carbohydrates: 259g | Protein: 43g | Fat: 63g | Saturated Fat: 9g | Sodium: 2358mg | Potassium: 577mg | Fiber: 16g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 16mg