Low Fat Cheese Focaccia
Savor the irresistible aroma of freshly baked bread with this Low-Fat Cheese Focaccia, a healthier twist on the Italian classic. Made with all-purpose flour, a touch of olive oil, and topped with shredded low-fat mozzarella, fresh rosemary, and halved cherry tomatoes, this golden delight offers all the flavor without the guilt. The dough is kneaded to soft perfection, dimpled for texture, and baked to a crispy, cheesy finish. Enhanced with garlic powder and black pepper for an aromatic kick, this focaccia is ideal as a side dish, appetizer, or stand-alone snack. Ready in under an hour and a half with minimal prep, it's perfect for weeknight baking or sharing at gatherings. Enjoy a lighter take on indulgence with this easy-to-make, heartwarming bread recipe!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 220 milliliters Warm water
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Rosemary (fresh, chopped)
- 100 grams Low-fat mozzarella cheese (shredded)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 100 grams Cherry tomatoes (halved)
Instructions
In a large bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the water and let it sit for about 5 minutes, until it becomes frothy.
Add the all-purpose flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Stir with a spatula until a rough dough forms.
Turn the dough onto a floured surface and knead for about 5 to 7 minutes until smooth and elastic. Form the dough into a ball.
Lightly oil a clean bowl with a little additional olive oil. Place the dough in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 220°C (428°F).
Once risen, punch down the dough and tip it onto a floured surface. Roll it out into a rectangle approximately 1 cm thick.
Transfer the dough to a parchment-lined baking sheet. Using your fingertips, gently press into the dough to create dimples across the surface.
Brush the top of the focaccia with the remaining tablespoon of olive oil. Sprinkle the chopped rosemary, garlic powder, and black pepper evenly over the dough.
Distribute the shredded low-fat mozzarella cheese and halved cherry tomatoes across the top of the focaccia.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbling.
Allow to cool for a few minutes on a wire rack before slicing and serving warm.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
