Focaccia al Rosmarino

Focaccia al Rosmarino is a traditional Italian bread infused with fresh rosemary, perfect for a vegan breakfast. Its crispy exterior and soft, airy interior make it a delightful start to the day.

Ingredients

• All-purpose flour - 250 grams
• Warm water - 150 ml
• Active dry yeast - 7 grams
• Olive oil - 45 ml
• Fresh rosemary - 2 tablespoons, chopped
• Salt - 5 grams
• Black pepper - 1 gram
• Coarse sea salt - for topping

Steps

1. In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine all-purpose flour, salt, black pepper, and chopped rosemary. Mix well.
3. Add the frothy yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
4. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 20 minutes or until doubled in size.
6. Preheat your oven to 220°C (428°F).
7. Once the dough has risen, gently press it into a baking tray lined with parchment paper, creating dimples with your fingers.
8. Drizzle a little olive oil on top and sprinkle with coarse sea salt.
9. Bake in the preheated oven for about 20 minutes or until golden brown.
10. Remove from the oven, let it cool slightly, then slice and serve warm.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains healthy fats from olive oil.

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