Low Sodium Classic Focaccia
Indulge in the rustic charm of this Low Sodium Classic Focaccia, a deliciously golden and herb-infused Italian bread that's perfect for any occasion. This recipe offers all the signature features of traditional focaccia with a healthier twist, keeping sodium levels low without compromising on flavor. Fresh rosemary, minced garlic, and juicy cherry tomatoes bring vibrant aromas and a pop of color, while the olive oil creates a perfectly crisp crust with a soft, fluffy interior. With simple ingredients and an easy preparation process, this focaccia is ideal for beginners and seasoned bakers alike. Whether served with soups, salads, or enjoyed as a standalone snack, this heart-healthy bread is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 tablespoon Sugar
- 350 milliliters Warm water
- 60 milliliters Olive oil
- 2 tablespoons Fresh rosemary
- 3 cloves Garlic, minced
- 0.5 teaspoon Ground black pepper
- 100 grams Cherry tomatoes, halved
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour, 1 teaspoon of instant yeast, and 1 tablespoon of sugar. Stir to mix evenly.
Gradually add 350 milliliters of warm water to the dry ingredients and mix with a wooden spoon until a sticky dough forms.
Add 2 tablespoons of olive oil into the dough and knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
Grease a baking sheet or a 13x9 inch pan with olive oil. Gently punch down the risen dough and spread it out onto the baking sheet.
In a small bowl, combine the remaining olive oil with minced garlic and fresh rosemary.
Using your fingers, create dimples all over the surface of the dough, then brush the oil and herb mixture evenly across the top.
Arrange the cherry tomato halves, cut-side up, across the dough pressing them gently into the dough.
Sprinkle with 0.5 teaspoon of ground black pepper to add a hint of spice.
Bake in the preheated oven for about 20 to 25 minutes, or until the focaccia is golden brown.
Let the focaccia cool in the pan on a wire rack for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.4 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 868 mg | 18% | |
*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.
