An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (38)
Italian Focaccia Bread Recipe
NUTRITION · PER SERVING85M COOK
CAL 21%·PRO 23%
CARBS 59G57% OF CAL
9G FIBER1G SUGAR50G OTHER
FAT 13G29% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thin, airy Italian flatbread topped with olive oil, salt, and fresh rosemary. Baked until golden, it's a simple bread that works as an appetizer, side, or light main.
mainitalianbaked good🍳 skillet🔥 ovendairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ teaspoon honey or granulated sugar
- 1 cup water (lukewarm)
- 1 teaspoon active dry yeast
- 2¾ cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon coarse salt
- 2-3 tablespoons olive oil
- 2 sprigs fresh rosemary (remove the leaves & chop if desired)
At a glance
PER SERVING · TIME 85M
CAL 21%·PRO 23%
CARBS 59G57% OF CAL
9G FIBER1G SUGAR50G OTHER
FAT 13G29% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2353mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.