It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary Focaccia

Source: dLife

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

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 2.0 Fat, 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.
Powered by ESHA

Servings

Ingredients

1.0
1 each package baker's yeast 0.5
0 1/2 cup cold water 2.0
2 tbsp cold water 1.75
1 3/4 cup white all purpose flour 0.75
0 3/4 tsp salt 1.0
1 each cooking spray 2.0
2 tbsp fresh rosemary 1.0
1 tbsp olive oil 0.5
0 1/2 tsp black pepper

Directions

Preheat oven to 450 degrees F.
In a 2-cup liquid measuring cup, combine yeast and warm water; let stand 5 minutes.
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.
Sprinkle remaining 1/4 cup flour over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes).
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.
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.
Sprinkle dough with remaining 1/2 teaspoon salt and rosemary. Drizzle evenly with olive oil, and sprinkle evenly with pepper.
Bake for 15 or 17 minutes or until golden. Cut focaccia into 8 wedges.