Rosemary-Sea Salt Focaccia
Ingredients
- 1¼ cups warm water (110°F)
- 1 (.25-oz) pkg active dry yeast
- 2 tsp sugar
- 3½ cups all-purpose flour
- 2 tsp salt
- ¼ cup plus 2 Tbsp olive oil, divided
- 2 Tbsp yellow cornmeal
- 1 Tbsp chopped fresh rosemary
Instructions
- Combine warm water, yeast, and sugar in a medium bowl; let stand 5 minutes or until mixture is foamy.
- Process flour and salt in the work bowl of a food processor. With processor running, gradually add yeast mixture and ¼ cup olive oil. Process until mixture forms a ball.
- Turn out dough onto a lightly floured surface, and knead 3 to 4 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Lightly cover, and let rise in a warm (85°F), draft-free place, 45 minutes or until dough has doubled in size.
- Preheat oven to 450°F.
- Roll out dough on a lightly floured surface into 1 (16 -inch) round. Place dough round on a lightly greased pizza pan sprinkled with cornmeal. Let stand for 20 minutes.
- Using the end of a wooden spoon or your fingers, press indentions over top of dough. Brush with 2 Tbsp olive oil and sprinkle with rosemary and desired amount of salt. Bake 15 to 20 minutes or until dough is golden brown. Cut into squares to serve.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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