UA Cooperative Extension

Rosemary Focaccia

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March 24, 2020

  • Prep: 1 hrs 45 mins
  • Cook: 30 mins
  • 1 hrs 45 mins

    30 mins

    2 hrs 15 mins

  • Yields: 12 servings

Ingredients

2 cups low-fat or skim milk

1 packet of active dry yeast (2 ¼teaspoons)

1 ¾ cups whole wheat flour

1 ½ cups all purpose flour

2 teaspoons salt

2 tablespoons olive oil

1 tablespoon rosemary or other Italian herbs (chopped)

½ teaspoon cracked black pepper

Directions

Wash hands with soap and warm water.

Preheat oven to 400°F.

Heat milk until warm, about 100°F. Pour into a large bowl.

Sprinkle yeast over milk. Stir to combine. Set aside for 5 minutes until bubbly.

Stir flour, salt, and olive oil into milk until a thick dough is formed. Stir about 100 times.

Cover and put in a warm place for 60 minutes, until doubled in size.

Punch down dough and turn out onto a greased baking sheet. Press flat.

Allow to rise for another 20 minutes.

Generously grease hands and press fingertips into top of dough, sprinkle with herbs and cracked pepper.

Place into oven for about 25-30 minutes until golden.

Serve warm or at room temperature.

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Nutrition Facts

Serving Size1/2 Cup
Calories153
Sodium410mg
Iron1mg
Protein6g
Cholesterol1mg
Sugar2g
Total Fat3g
Saturated Fat1g
Folate53mcg
Calcium94mg
Total Carbohydrates27g
Dietary Fiber3g