Rosemary Foccacia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 packet of fast acting yeast1 cup of warm water1 tsp sugar2 1/2 cups flour 2 tsp olive oil1/2 cup of grated parmesan (stuff from the green can works just fine!)1 tsp dried Rosemary (or more, to taste)
Stir together the yeast, water and sugar; set aside for a few minutes to activate the yeast. In a large bowl, combine the flour, yeast mixture and olive oil. Stir until well moistened then knead for several minutes adding flour if the dough is too sticky. Finish by forming a ball, covering and setting the dough in a warm place to rise for an hour or two.
When you're ready, sprinkle flour on a countertop, place the doughball on it and knead for another few minutes. Let it rest for a few more minutes and then roll it out to a thinkness of 1/2 inch.
Place the rolled dough on a baking stone or cookie sheet. Spray or brush with olive oil, sprinkle with the parmesan and Rosemary and let it rise for as long as you can - at least 15 minutes.
Bake at 400 degrees for 12 to 15 minutes or until the parmesan has browned and the bread is cooked through.
Let it cool for a few minutes and cut into 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user JILLILANI.
When you're ready, sprinkle flour on a countertop, place the doughball on it and knead for another few minutes. Let it rest for a few more minutes and then roll it out to a thinkness of 1/2 inch.
Place the rolled dough on a baking stone or cookie sheet. Spray or brush with olive oil, sprinkle with the parmesan and Rosemary and let it rise for as long as you can - at least 15 minutes.
Bake at 400 degrees for 12 to 15 minutes or until the parmesan has browned and the bread is cooked through.
Let it cool for a few minutes and cut into 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user JILLILANI.
Nutritional Info Amount Per Serving
- Calories: 141.0
- Total Fat: 3.9 g
- Cholesterol: 3.4 mg
- Sodium: 80.8 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.0 g
- Protein: 4.7 g
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