Rosemary Focaccia


Side Dish
Rosemary Focaccia

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Recipe Data


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    Servings and Ingredients

    Serves 15
    3 c. bread flour
    1 ½ tsp. kosher salt, divided
    1 c. Hy-Vee skim milk, heated to 115 degrees
    2 ¼ tsp. active dry yeast
    1 tbsp. Hy-Vee sugar
    1 tsp. dried rosemary
    ¼ c. Hy-Vee Select extra-virgin olive oil, divided


    1. Preheat oven to 400 degrees. Generously spray a baking sheet with non-stick cooking spray; set aside.
    2. Combine 3 cups flour and 1 teaspoon salt in a food processor fitted with metal blade. Process until combined, about 5 seconds.
    3. Stir together milk, yeast, sugar and rosemary. Whisk in 3 tablespoons olive oil. With food processor running, slowly stream in through feed tube.
    4. Knead dough by hand on a lightly-floured surface until dough is elastic and smooth. Spray a large bowl with non-stick cooking spray, place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 20 minutes.
    5. Punch down dough and stretch into 1/4-inch-thick rectangle. Place on prepared baking sheet. Evenly prick surface with a fork and make small indentations with your fingers. Brush with remaining tablespoon olive oil and sprinkle with remaining 1/2 teaspoon kosher salt.
    6. Bake for 25 minutes or until golden brown. Cool briefly on a wire rack and serve warm.

    Nutrition facts


    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 0mg
    • Sodium: 200mg
    • Total Carbohydrates: 22g
    • Protein: 4g

    Daily Values

    Vitamin A 0%
    Vitamin C 0%
    Iron 8%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Healthy Living Recipes Cookbook.