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Focaccia (Italian Flatbread)


Easy and very tasty. I proofed the yeast before adding it to the salt and flour. I also sprinkled the top with salt after the olive oil.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free


2 ½ cups all-purpose flour
1 tablespoon rosemary leaves
2 teaspoons salt
½ tablespoon yeast, active dry
3 tablespoons vegetable oil
1 cup water
1 x vegetable oil


Mix 1½ cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly.

Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly.

Beat on medium speed 1 minute, scraping bowl frequently.

Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic.

Place in greased bowl; turn greased side up.

Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil.

Press dough in pizza pan or flatten into 12 inch circle on cookie sheet.

Make depressions, with fingers about 2 inches apart, into dough.

Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes.

Heat oven to 400℉ (200℃). Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 12526% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 395mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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