Rosemary Focaccia Bread

Rosemary Focaccia Bread

4.5 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 293.9 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Rosemary Focaccia Bread calories by ingredient
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Number of Servings: 8

Ingredients

    Bread Dough:
    1 cup warm water
    1 packet bakers yeast (2.25 tsp)
    1 tsp sugar
    2 Tbsp olive oil
    2 3/4 c. bread flour
    1 tsp salt
    1/4 c rosemary, chopped

    Toppings:
    sliced/ringed onions
    2 Tbsp olive oil
    2 Tbsp rosemary, chopped
    salt and pepper
    2 cloves garlic, minced

Directions

dissolve yeast and sugar in warm water in a large bowl. Let sit for 5 minutes. Add in olive oil, flour, rosemary and salt. Mix together until dough starts to form. Turn on floured surface and knead for approx. 10 minutes.

Place in oiled bowl with moist towel over the top and let rise in a warm place until doubled, approx 30 minutes.

Deflate dough, press on to oiled and cornstarched baking sheat. Toss together remaining 2 tbsp olive oil with garlic, salt, pepper and rosemary. Pour along top of dough, making small indentations allowing it to settle.

Bake for 15-20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSSHEW.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This bread turned out perfect even though I used all-purpose flour, regular baking yeast, and dried rosemary. I added sliced goat cheese to the top and it was delicious! Thanks for the recipe. I will certainly use it again! - 10/21/09

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  • Good
    The bread was tasty and moist but too much rosemary for our taste. Would make this again, but with only a couple tbsp. of dried rosemary. Questions. Oven temp? Fresh or dried Rosemary? These details were missing so I give this a 3 . - 11/4/19

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  • Good
    yes! - 10/3/19

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  • Incredible!
    looks good taste good - 9/6/19

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  • Excellent. I will definitely be making it again. - 6/25/19

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