- Recipes Home
- Interest Groups
Rosemary and Olive Oil Focaccia Recipe
|White bread flour||1 Pound (500 Grams)|
|Fast acting yeast||1⁄4 Ounce (7 Grams Sachet)|
|Chopped fresh rosemary||1 Tablespoon (Plus Extra For Sprinkling)|
|Sea salt||1 Tablespoon (Plus Extra For Sprinkling)|
|Warm water||9 Fluid Ounce (275 Milliliter)|
|Extra virgin olive oil||2 Tablespoon (Plus Extra For Drizzling)|
Serving size: Complete recipe
Calories 1955 Calories from Fat 350
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4638.2 mg193.3%
Total Carbohydrates 335 g111.6%
Dietary Fiber 14.5 g58%
Sugars 1.4 g
Protein 58 g115.1%
Vitamin A 9% Vitamin C 5.5%
Calcium 12.8% Iron 34.8%
*Based on a 2000 Calorie diet
2. Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to rise for 1 hour or until doubled.
3. Knock back the dough on a lightly floured surface and roll out to form a round. Press the dough into a 25 cm (10 inch) ovenproof frying pan or cake tin. Cover with oiled clingfilm and leave to rise for 1 hour.
4. Using your fingers press indentations over the dough. Cover with oiled clingfilm and leave to rise for a final 30 minutes until well risen.
5. Sprinkle the dough with a little salt, drizzle with a little oil and scatter over some rosemary. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes until risen and golden. Cool on a wire rack and serve warm.