Rosemary Focaccia

Bowls, Baking Tray, Oven

10 minutes

35 minutes

Italian

Rosemary, Focaccia, Italian, Flatbread

Main Course

Baking

Vegetarian

1

200g all

purpose flour

1 teaspoon salt

1 teaspoon sugar

2 teaspoons active dry yeast

2 tablespoons olive oil

150ml warm water

2 tablespoons fresh rosemary leaves, chopped finely

In a large bowl, mix together the flour, salt, sugar and yeast.

Add the olive oil and warm water and mix until it forms a dough.

Knead the dough for 5 minutes until it is smooth and elastic.

Place the dough in an oiled bowl and cover with a damp cloth. Let it rise for 1 hour in a warm place until it has doubled in size.

Preheat the oven to 200°C/400°F/Gas Mark

Grease a baking tray with some olive oil and spread the dough out on it evenly with your hands. Sprinkle over the rosemary leaves and press them into the dough lightly with your fingers.

Bake in the preheated oven for 25 minutes until golden brown on top and cooked through underneath.

Calories – 250 kcal, Fat – 8 g, Carbohydrates – 37 g, Protein – 6 g

This delicious Rosemary Focaccia is an easy to make Italian flatbread that is perfect for a light lunch or dinner! It’s full of flavor from fresh rosemary leaves and takes just 35 minutes to make from start to finish!

5

Neapolitan cuisine is known for its pizza, seafood, and desserts such as sfogliatelle.