Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the bread mix, half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough. | 2. Turn out the dough onto a lightly floured surface and knead thoroughly for 5 minutes; return the dough to the mixing bowl and cover with a piece of oiled cling film. | 3. Leave the dough to rise in a warm place until it has doubled in size (this will take about an hour); meanwhile, lightly grease two baking sheets and pr-heat the oven to 425 F, 220 C, gas mark 7. | 4. Turn out the risen dough, punch down and knead again; divide dough into two rounds, place on the baking sheets then punch hollows in the dough. | 5. Trickle over the remaining olive oil and sprinkle with salt, bake the focaccia for 12-15 minutes until golden brown and cooked; slide off onto wire racks to cool, but eat when still slightly warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread mix	1	package		-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
rosemary leaf	2	teaspoons	crushed dried	-	-	-	-
sun tomato	8		sun-dried snipped	-	-	-	-
black olive	12		stoned chopped	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
sea salt			flaked	-	-	-	-

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