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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Focaccia with Rosemary
Italian
appetizer
bread
Soft, fluffy Italian flatbread with crispy olive oil crust and fragrant rosemary
Cook Mode
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RECIPE
Focaccia with Rosemary
Soft, fluffy Italian flatbread with crispy olive oil crust and fragrant rosemary
Prep90 mins
Cook25 mins
Total115 mins
Servings8
Italian
appetizer
bread
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup extra-virgin olive oil
- 2 tsp sea salt
- 2 tbsp fresh rosemary leaves
- 2 tbsp coarse sea salt for topping
Preparation
1
Dissolve yeast in warm water, let sit for 5 minutes
2
Mix flour, salt, and yeast mixture to form soft dough
3
Knead dough for 10 minutes until smooth and elastic
4
Let dough rise in oiled bowl for 1 hour
5
Spread dough on oiled baking sheet, dimple surface with fingers
6
Drizzle with olive oil, sprinkle rosemary and coarse salt
7
Bake at 425°F for 20-25 minutes until golden brown
Servings and Nutrition
Number of Servings in Focaccia with Rosemary8
Nutrition for 1 serving (1 square)
300Calories (kcal)
7Protein (g)
42Carbs (g)
12Fat (g)
Protein 7.0g9%
Carbs 42.0g55%
Fat 12.0g36%