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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt. | 2. With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes. | 3. Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes). | 4. Turn dough onto a floured surface and gently knead for one minute. | 5. Lightly oil two large baking sheets (I use baking stones). | 6. Divide dough in half, placing one half on each baking sheet. | 7. Press or roll out each to a 10-inch round. | 8. Cover rounds with clean towels and let rise until doubled in size (about 30 minutes). | 9. Preheat oven to 400°F. | 10. With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil. | 11. Sprinkle rounds with remaining rosemary and sea salt. | 12. Bake 15 minutes or until golden. | 13. Cut in wedges and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	5 1/2	cups	unsifted used	2720.135	546.5136	90.2693	12.5081
fast rising yeast	1	package		-	-	-	-
rosemary	2	tablespoons	divided	4.454	0.7038	0.1125	0.1992
salt	1 1/2	1/2		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
kosher salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.