Rosemary and Cabernet Salt Focaccia

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Rosemary and Cabernet Salt Focaccia calories by ingredient


Introduction

Rosemary and Cabernet Salt top this yeast-free, lightning fast, whole wheat focaccia. A touch of sourdough starter adds a delicate tang as well. Rosemary and Cabernet Salt top this yeast-free, lightning fast, whole wheat focaccia. A touch of sourdough starter adds a delicate tang as well.
Number of Servings: 8

Ingredients

    1/2 cup 100% hydration sourdough starter
    1/4 - 1/3 cup warm water
    1 cup whole wheat flour
    1/2 tbsp baking powder
    2 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

Directions

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.