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Classic Focaccia Recipe
|Warm water||1 Cup (16 tbs) (130° F)|
|Quick rise yeast||1⁄4 Ounce (1 Package)|
|Unbleached flour||3 Cup (48 tbs)|
|Extra virgin olive oil||3 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Chopped fresh sage||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1993 Calories from Fat 474
% Daily Value*
Total Fat 52 g79.7%
Saturated Fat 5.3 g26.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2936.3 mg122.3%
Total Carbohydrates 328 g109.4%
Dietary Fiber 20.6 g82.4%
Sugars 5.5 g
Protein 47 g93.3%
Vitamin A 26.5% Vitamin C 13.6%
Calcium 37% Iron 140.2%
*Based on a 2000 Calorie diet
Add 1 cup of the flour.
Beat well with a wire whisk until smooth and creamy.
Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour.
Whisk hard for 3 minutes or until smooth.
Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
Coat a baking sheet with no-stick spray.
Place the dough on the baking sheet and shape into a 9" round that's 1" thick.
Brush with the remaining 1 tablespoon oil.
Bake at 400° for 20 to 25 minutes, or until golden brown.