Servings: 8 slices
Calories: 220kcal
Equipment
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional)
- Dough scraper (optional)
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast 2 ¼ teaspoons
- 1.5 cups warm water about 110°F
- 3 tablespoons olive oil plus extra for drizzling
- 1 tablespoon honey or sugar
- 1 tablespoon salt
- 2 tablespoons fresh rosemary leaves
- q.s. coarse sea salt for sprinkling
Instructions
- Activate the yeast by dissolving it and honey in warm water; let sit until frothy.
- Mix the flour and salt, then gradually add yeast mixture and olive oil, forming a dough.
- Knead the dough for 5-7 minutes; place in a lightly oiled bowl, cover, and rise 1-2 hours.
- Shape the dough on an oiled sheet, dimple the surface; top with rosemary, olive oil, and sea salt.
- Bake at 425°F (220°C) for 20-25 minutes until golden.
Notes
Enjoy every bite of this Rosemary Focaccia, which encapsulates the essence of Italian baking: simplicity, flavor, and tradition merged in every piece.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Fiber: 1g
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