Rosemary Focaccia Recipe

Recipe Brought to you by FoodFit

This recipe serves: 15
Preparation time: 2 hours 30 minutes
Cooking time: 25 minutes

1 tablespoon active dry yeast
pinch of sugar
1 1/2 cups water, about 100 F
3 tablespoons olive oil
1/8 cup whole wheat flour
3 - 3 1/2 cups all-purpose flour
3 teaspoons Kosher salt
nonstick cooking spray
1 tablespoon chopped rosemary leaves

Stir the yeast, sugar and water together in a mixing bowl and let stand,
uncovered, until foam develops on the surface, about 8 to 10 minutes. With
a wooden spoon, stir in 2 tablespoons of olive oil, the whole wheat flour
and 2 teaspoons of salt. Stir in the all-purpose flour by the cupful until
a shaggy shaped dough forms and pulls away from the sides of the bowl.
Place the dough on a lightly floured work surface and knead by hand,
adding flour as needed to keep the dough from sticking. Knead until the
dough is smooth, slightly sticky and elastic to the touch, about 8 to 10
minutes.

Spray the inside of a clean bowl with a non-stick spray and place the
dough in the bowl. Cover with plastic wrap and lay a kitchen towel over
the top of the bowl to keep the warmth inside. Let the dough rise at room
temperature until it has doubled in size. This will take about 1 1/2 to 2
hours. Turn the dough out onto an oiled cookie sheet. Using your fingers,
spread the dough out to roughly a 12" X 14" shape. The dough should not be
thicker than 3/4". Dimple the dough with your finger tips. Sprinkle the
surface with the remaining olive oil, salt and rosemary. Preheat the oven
to 400 F while the dough rests for 15 minutes. Bake the focaccia in the
hot oven until it is light golden brown, about 25 minutes. Let the
focaccia cool for at least 15 minutes before cutting it.


Nutrition Facts Serving size: 1 piece Calories 121 Total Fat 3 g Saturated
Fat 0 g Protein 3 g Total Carbohydrate 20 g Dietary Fiber 1 g Sodium 370
mg Percent Calories from Fat 23% Percent Calories from Protein 10% Percent
Calories from Carbohydrate 67%


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