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Rosemary Focaccia
Source: dLife

Serve this crispy, rich, rosemary-scented focaccia as an appetizer, or as a wonderful tasting change from pizza.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 118.2
Total Carbs 21.4 g
Dietary Fiber 1.0 g
Sugars 0.1 g
Total Fat 2.0 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 50.3 mg
Protein 3.2 g
Sodium 219.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  package baker's yeast
0 1/2 cup  cold water
2 tbsp  cold water
1 3/4 cup  white all purpose flour
0 3/4 tsp  salt
1 each  cooking spray
2 tbsp  fresh rosemary
1 tbsp  olive oil
0 1/2 tsp  black pepper
  1. Preheat oven to 450 degrees F.
  2. In a 2-cup liquid measuring cup, combine yeast and warm water; let stand 5 minutes.
  3. In a large mixing bowl, combine yeast mixture 11/2 cups flour, and 1/4 teaspoon salt; beat at medium speed of an electric mixer until well blended.
  4. Sprinkle remaining 1/4 cup flour over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes).
  5. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
  6. Punch dough down. Pat dough into an 8-inch circle (about 1/4-inch thick) on a baking sheet coated with cooking spray. Poke holes in dough at 1-inch intervals with handle of a wooden spoon.
  7. Sprinkle dough with remaining 1/2 teaspoon salt and rosemary. Drizzle evenly with olive oil, and sprinkle evenly with pepper.
  8. Bake for 15 or 17 minutes or until golden. Cut focaccia into 8 wedges.

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