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Rosemary and Garlic Focaccia
Source: dLife

Delicious Italian appetizer, best served fresh from the oven.

Prep Time: 1 hours
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 93.5
Total Carbs 15.1 g
Dietary Fiber 0.6 g
Sugars 0.1 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 29.2 mg
Protein 2.6 g
Sodium 146.6 mg
Dietary Exchanges
1/2 Fat , 1 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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0 3/4 cup  cold water
2 tbsp  cold water
2 tbsp  olive oil
2 1/4 cup  enriched bread flour
1 tsp  salt
1 each  package baker's yeast
1 tbsp  enriched bread flour
1 each  olive oil cooking spray
1 tbsp  cornmeal
2 tsp  fresh rosemary
1 1/2 tbsp  minced garlic
  1. Heat the water and oil in a pan.
  2. Mix together 1 cup of the bread flour with the salt and yeast.
  3. Use an electric mixer to gradually mix in the heated water with the flour mixture.
  4. Continue beating with mixer on medium speed for 2 minutes then add 3/4 cup more of the bread flour, beat another 2 minutes on medium.
  5. Stir in the remaining flour until you have a soft dough.
  6. Spread 1 tablespoon flour out to create a floured work surface and knead out the dough on the surface for about 10 minutes or until smooth.
  7. Allow the dough to sit for 10 minutes.
  8. Use a 14-inch round pizza pan, coat with the cooking spray and sprinkle with cornmeal.
  9. Knead the dough 4 or 5 more times and roll into a 14-inch circle. Place dough in the pizza pan.
  10. Use a wooden spoon handle to poke holes in the dough. Allow the dough to rise for 30 minutes, covered, in a warm place.
  11. After dough has risen coat top with cooking spray and sprinkle on the rosemary and garlic.
  12. Bake for 25 to 30 minutes at 375 degrees F. Cut and serve!

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