For the dough, combine the flour, yeast and salt with 350ml/12fl oz lukewarm water and knead for 10-15 minutes. Transfer to an oiled bowl, cover with cling film and leave to rise for 30 minutes.
After 30 minutes, place into a lined and slightly warmed baking tray of 37 x 27cm/14 x 10¾in. Drizzle with olive oil and top with fresh rosemary, chopped garlic, sea salt and a little pepper.
Press your fingers into the dough to make dimples and then rest again for another 30 minutes.
Preheat the oven to 240C/450F/Gas 8.
Bake for about 15 minutes, or until evenly golden-brown. Check the focaccia from time to time as domestic ovens can very often colour one side and not the other. Check and move the tray accordingly.
Once cooked, remove from the oven and immediately drizzle some olive oil all over. Leave to cool, then cut into squares.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (528g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 164 (8%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 41.6mg||1 %|
|Potassium 727.3mg||19 %|
|Total Carbohydrate 387.7g||114 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 372g|
|Protein 55g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1970
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