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Nutrition Facts
Serving Size 1 (72g) Recipe makes 8 servings
Calories 281
Calories from Fat 52		(18%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 583mg		24%
Potassium 95mg		2%
Total Carbohydrate 49.6g		16%
	Dietary Fiber 2.2g	8%
	Sugars 1.0g
Protein 6.9g		13%
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risotto and crusty bread

Annie H

Rosemary - Garlic Focaccia

Recipe #61816 | 1½ hours | 45 min prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 8, 2003

I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.

SERVES 8 -10 (change servings and units)

Ingredients

1/4 ounce active dry yeast (one envelope)
1 1/2 teaspoons sugar
4-4 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons olive oil
1 1/2 tablespoons dried rosemary, crumbled
3-5 garlic cloves, minced very fine (depending on how garlicky you want it, I go all the way!)
1 1/2 teaspoons sea salt or kosher salt

Directions

1
In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
2
Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
3
Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size.
4
Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
5
Preheat oven to 375 degrees F.
6
Set rack in center of oven.
7
Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
8
Bake for 35-40 minutes or until pale golden.
9
Let cool for 10 minutes before cutting.
10
Serve warm or at room temperature.

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Featured Reviews for This Recipe

From: Arctic Mama

On Sep 13, 2009

FABULOUS!!! I have made this twice and it was excellent both times. Served with chicken ceasar salad and then another time at a girls lunch with chicken salad. THANK YOU for the recipe!

1 person found this review helpful

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From: KC_Cooker

On Mar 1, 2009

Very good focaccia recipe. I took the advice of some of the other reviewers and didn't add the garlic to the top because I didn't want to deal with burning. I used the dough cycle of my bread machine for the majority of this and then finished it up by cooking it in the oven. My bread was done in less than 30 minutes.

2 people found this review helpful

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From: Dimpi

On Jul 17, 2006

I chose this recipe for my very first attempt at bread making and it was a delicious success. I used about a half cup of parmesan in the dough. I also forgot to sprinkle sea salt, something I won't miss next time. The one thing I would change in this recipe is not to sprinkle garlic over the dough before baking. The garlic burns while the bread cooks and I had to scrape it off the bread to avoid the nasty bitter taste of burnt garlic. Thanks for a wonderful recipe, Evelyn.

12 people found this review helpful

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From: MollyJ

On Dec 17, 2005

I liked this focaccia a lot. I made it once with the rosemary and salt, which my husband and son favored. Though next time I will probably use less of each than is called for. The second time I made it with garlic and basil and parmesan. Frankly, the bread texture and flavor was excellent both times and the bread was still tasty to eat several days later. Excellent!

6 people found this review helpful

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