Baking & Sweets
Focaccia with rosemary and olive oil
A fluffy focaccia with olive oil, rosemary and coarse salt. Ideal as a side dish, for grilling or for antipasti.
Timing
- Preparation: approx. 15 minutes
- Walking time: approx. 60-75 minutes
- Baking time: approx. 20-25 minutes at 220°C
Estimated nutrition
per piece · Calculated for 8 pieces.
- Energy
- ≈ 285 kcal
- Protein
- ≈ 7.4 g
- Carbohydrates
- ≈ 45.9 g
- Fat
- ≈ 7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 cube of fresh yeast · ≈ 42.0 g
- 3 tbsp olive oil · ≈ 40.95 g
- 1 tsp sugar · ≈ 4.0 g
- a little more olive oil for drizzling · ≈ 10 g
Unspecified frying oil: 10 g assumed per recipe.
The number of pieces is assumed for this calculation and is shown above.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500g flour
- 1 cube of fresh yeast
- 325 ml lukewarm water
- 3 tbsp olive oil
- 1 tsp sugar
- 2 tsp salt
- 2-3 sprigs of rosemary
- coarse salt
- a little more olive oil for drizzling
Instructions
- Dissolve yeast and sugar in lukewarm water.
- Add flour, salt and olive oil and knead into a soft dough.
- Cover and let the dough rise for 45-60 minutes.
- Place in an oiled mold and make hollows with your fingers.
- Drizzle with olive oil, add rosemary and coarse salt and let rest briefly again.
- Bake in the preheated oven until golden brown.
