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Rosemary Olive Focaccia Recipe

Recipe By Taste Of Home

For a thinner, crispier focaccia, try using 3-10 inch rounds instead of two to bake up this recipe. It is so delicious. Taste of Home Test Kitchen, Greendale, Wisconsin.

4
17 Rating -
Rate
Vegdiet
1hr total
35minsPrep
25minsCook
1hr total
35m.Prep
25m.Cook
Rosemary Olive Focaccia
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Ingredients for Rosemary Olive Focaccia Recipe

  • 1.50 cup All purpose flour
  • 1/2 Package Active Dry Yeast
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Dried rosemary, crushed, divided
  • 0.38 teaspoon Salt
  • 0.06 teaspoon Coarsely ground pepper
  • 1/2 cup Warm water
  • 2 tablespoon Olive oil, divided
  • 0.17 cup Sliced ripe olives
  • 1 tablespoon Yellow Cornmeal
  • 1 tablespoon Grated Parmesan Cheese
  • As required Additional coarsely ground black pepper and rosemary
Nutrition
value
530
calories per serving
54 g Fat6 g Protein8 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    6g
  • Carbs
    8g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    8g
  • Protein
    6g
  • Fiber
    < 1g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    138mg
  • Iron
    2mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    11mg
  • Manganese
    < 1mg
  • Phosphorus
    99mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home