Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons active dry yeast; 946 milliliters all-purpose flour, plus more for dusting; 1 sprig fresh rosemary, chopped; 1 teaspoon kosher salt, plus more for sprinkling; 79 milliliters olive oil, plus more for drizzling; 355 milliliters warm water (not lukewarm)

The recipe Rosemary Focaccian is ready in around 3 hours and 10 minutes and is definitely an awesome vegan option for lovers of Mediterranean food. This recipe makes 16 servings with 157 calories, 4g of protein, and 5g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have active yeast, flour, warm water, and a few other ingredients on hand, you can make it. It works well as a bread.

Instructions

Watch how to make this recipe.

Sprinkle the yeast over the warm water.

Ingredients you will need

Water

Yeast

Let stand for a few minutes.

In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Blender

Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Ingredients you will need

Olive Oil

Dough

Wrap