Rosemary and Cabernet Salt Focaccia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup 100% hydration sourdough starter1/4 - 1/3 cup warm water1 cup whole wheat flour1/2 tbsp baking powder2 tsp olive oil (I used a basil-infused one)1/2 tsp Cabernet-infused coarse salt (or coarse sea salt)1/2 tsp dried rosemary
Place a baking stone (I used a lightly oiled 11½" x 7¾" stone "bar pan") on the middle or bottom rack of the oven and heat to 425F.
Stir together starter and 1/4 cup water until smooth.
Add the flour and baking powder, stirring until it forms a loose ball of dough. Add water if dough is too stiff.
Remove stone from oven and scrape dough onto it.
Drizzle with oil and spread dough with your fingers to 1/2" thick (it does not have to be perfectly even - just not holey).
Sprinkle with salt and rosemary.
Bake 25 minutes, until golden and crisp on the bottom.
Serving Size: Makes 1 small focaccia, 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Stir together starter and 1/4 cup water until smooth.
Add the flour and baking powder, stirring until it forms a loose ball of dough. Add water if dough is too stiff.
Remove stone from oven and scrape dough onto it.
Drizzle with oil and spread dough with your fingers to 1/2" thick (it does not have to be perfectly even - just not holey).
Sprinkle with salt and rosemary.
Bake 25 minutes, until golden and crisp on the bottom.
Serving Size: Makes 1 small focaccia, 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 73.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 70.9 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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