Low Sodium Cheese Focaccia
Elevate your bread game with this flavorful Low Sodium Cheese Focaccia—an irresistible homemade treat that's perfect for those watching their salt intake without sacrificing taste. This recipe combines soft, airy focaccia dough with rich low sodium cheddar cheese, fragrant fresh rosemary, and a touch of garlic and pepper for a balanced burst of savory goodness. Made with salt-free Italian seasoning and a simple blend of wholesome ingredients, this heart-friendly bread bakes to a golden perfection with a melted, crispy cheese topping. Whether served warm as a side dish, appetizer, or snack, this focaccia is easy to prepare, with minimal hands-on effort and satisfying results. With only 20 minutes of prep time and a delightful aroma while baking, it’s a must-try for beginners and seasoned bakers alike.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 1 tablespoon Salt-free Italian seasoning
- 1 cup Low sodium cheddar cheese, shredded
- 5 tablespoons Olive oil, extra virgin
- 1 teaspoon Sugar
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh rosemary, finely chopped
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until it becomes frothy.
Add 2 tablespoons of olive oil, 2 cups of flour, and all the garlic powder, salt-free Italian seasoning, and black pepper. Mix with a wooden spoon until well blended.
Gradually add the remaining 2 cups of flour, mixing with your hands or a wooden spoon, until the dough forms a soft ball.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 400°F (200°C).
Once risen, punch down the dough and transfer it to a greased 9x13-inch baking pan. Use your fingers to spread the dough to fit the pan and create small dimples across the surface.
Brush the remaining 3 tablespoons of olive oil evenly over the top of the dough. Sprinkle the shredded low sodium cheddar cheese, chopped rosemary, and additional black pepper over the surface.
Let the dough rest for 20 minutes to allow it to rise a bit more.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the cheese has melted and started to crisp.
Remove from oven and let cool in the pan for at least 10 minutes before slicing into squares. Serve warm as a side or a snack.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 5.4 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 890 mg | 68% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 775 mg | 16% | |
*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.
