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Rosemary Focaccia
Rosemary Focaccia
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Focaccia, Italy’s famous flatbread is crisp on the outside and slightly chewy on the inside. Try serving it warm with a little extra olive oil for dipping.
3 cups flour
1 envelope (2 1/4 teaspoons) fast rising dry yeast
1/2 teaspoon salt
1 cup warm (115° to 125°F.) water
4 tablespoons olive oil (divided)
1/4 cup grated asiago cheese
1 tablespoon chopped fresh rosemary
1/4 teaspoon coarse salt
In work bowl of food processor fitted with steel knife blade, combine flour, yeast, and the ½ teaspoon salt. With machine running, pour water and 2 tablespoons of the olive oil through feed tube in slow steady stream; process until dough forms a ball. Let dough rest in processor bowl for 15 to 30 minutes. On lightly floured surface, roll dough into ½-inch thick round. Place on pizza pan that has been coated with no-stick cooking spray. Press fingertips into dough to form dimples. Drizzle remaining 2 tablespoons olive oil over dough. Sprinkle with cheese, rosemary, and salt. Bake in 400°F. oven until golden brown, about 15 to 18 minutes. Cut into wedges.

Makes 6-8 servings
Focaccia is traditional Italian yeast bread served as a snack, an appetizer, or as a sandwich bread. It's generally shaped into a flattened round loaf, brushed with olive oil, and sprinkled with salt and herbs. Dress it up with additional toppings like pesto, sun-dried tomatoes, or poppy seeds.
Nutritional Information
Servings: Per serving
Calories: 247
Cholesterol: 3 mg
Fat: 8 g
Sodium: 249 mg
Carbohydrates: 36 g
Fiber: 2 g
Protein: 6 g

Author: RB2000

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