Low Fat Classic Focaccia
Discover the joy of baking with this Low Fat Classic Focaccia, a healthier twist on the beloved Italian bread that's perfect for snacking or pairing with soups and salads. Made with a minimal amount of extra virgin olive oil, this recipe retains the signature fluffy texture and aromatic flavor of traditional focaccia while maintaining a lower fat profile. Infused with fragrant rosemary and finished with a sprinkle of sea salt flakes, this bread is beautifully golden and irresistibly savory. With just 120 minutes of prep time, including a simple yeast activation process and a satisfying kneading session, you'll create a homemade masterpiece that rivals artisan breads. Ideal for gatherings or casual family dinners, this focaccia lets you indulge guilt-free while impressing your guests with authentic Italian flavors.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 1 packet active dry yeast
- 350 milliliters warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rosemary leaves
- 1 teaspoon sea salt flakes
Instructions
In a small bowl, combine 50 milliliters of the warm water, sugar, and the active dry yeast. Let it sit until frothy, about 5 minutes.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, the remaining 300 milliliters of warm water, and 1 tablespoon of olive oil.
Mix the ingredients until a soft, sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Lightly grease a large bowl with a bit of olive oil, place the dough in it, and cover with a damp towel. Let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Preheat the oven to 220°C (428°F). Lightly grease a baking sheet or a 9x13 inch baking pan with a bit of olive oil.
Once the dough has risen, punch it down gently to release the air. Place the dough onto the prepared baking pan and press it out to fill the pan evenly.
Using your fingertips, dimple the dough all over the surface, pressing down to create little pockets.
Brush the surface with the remaining 1 tablespoon of olive oil. Scatter the rosemary leaves evenly across the surface and sprinkle with sea salt flakes.
Let the dough rest for another 15 minutes to allow for a bit more rise.
Bake in the preheated oven for 20 minutes or until golden brown and the bottom sounds hollow when tapped.
Remove from the oven and let cool slightly on a wire rack. Serve warm or at room temperature for best taste.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 686 mg | 15% | |
*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.
