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Rosemary and Olive Oil Focaccia

chef.alburt's picture
  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)

1. Combine the flour, yeast, rosemary and salt into the bowl of a food mixer and add the water and oil. Set the mixer to low and work the ingredients together to form a soft dough. Increase the speed to high and knead the dough for 8-10 minutes until smooth and elastic.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Quick, Healthy
Cook Time: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1934 Calories from Fat 347

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 26.3 mg1.1%

Total Carbohydrates 332 g110.7%

Dietary Fiber 13 g52%

Sugars 1.4 g

Protein 55 g109.7%

Vitamin A 9% Vitamin C 5.5%

Calcium 12.4% Iron 28.2%

*Based on a 2000 Calorie diet

Rosemary And Olive Oil Focaccia Recipe