|
| |
 |
Rosemary Focaccia
Provided by FoodFit
FoodFit Original Recipes
use seasonal ingredients to create dishes that are healthy, delicious and
easy to make. Our chef follows FoodFit's nutrition standards for recipes
that are lower in fat, but full of flavor!
|
|
1 |
tablespoon |
active
dry yeast |
| 1 |
pinch |
of sugar |
|
1 1/2 |
cups |
water,
about 100°F |
|
3 |
tablespoons |
olive
oil |
| 1/8 |
cup |
whole
wheat flour |
|
3 |
cups |
all-purpose flour |
|
3 |
teaspoons |
Kosher
salt |
|
1 |
tablespoon |
chopped
rosemary leaves |
|
|
| 1 |
Stir the yeast, sugar
and water together in a mixing bowl and let stand, uncovered, until a
foam develops on the surface, about 8 to 10 minutes. (If a foam does
not form, the yeast is dead and should be thrown away.) |
| 2 |
With a wooden spoon,
stir in 2 tablespoons of olive oil, the whole wheat flour and 2
teaspoons of salt. Stir in the all-purpose flour by the cupful until a
shaggy shaped dough forms and pulls away from the sides of the bowl.
|
| 3 |
Place the dough on a
lightly floured work surface and knead by hand, adding flour as needed
to keep the dough from sticking. Knead until the dough is smooth,
slightly sticky and elastic to the touch, about 8 to 10 minutes.
|
| 4 |
Spray the inside of a
clean bowl with a non-stick spray and place the dough in the bowl.
Cover with plastic wrap and lay a kitchen towel over the top of the
bowl to keep the warmth inside. Let the dough rise at room temperature
until it has doubled in size. This will take about 1 1/2 to 2 hours.
(Or, let the dough rise slowly in the refrigerator over night.)
|
| 5 |
Turn the dough out onto
an oiled cookie sheet. Using your fingers, spread the dough out to
roughly a 12" X 14" shape. The dough should not be thicker than 3/4".
Dimple the dough with your finger tips. Sprinkle the surface with the
remaining olive oil, salt and rosemary. |
| 6 |
Preheat the oven to
400°F while the dough rests for 15 minutes. |
| 7 |
Bake the focaccia in
the hot oven until it is light golden brown, about 25 minutes. Let the
focaccia cool for at least 15 minutes before cutting it. |
|
Number of Servings: 15 servings
|
| Per Serving
|
| Calories |
121 |
| Fat |
3g |
| Saturated Fat |
0g |
| Protein |
3g |
| Fiber |
1g |
| Carbohydrate |
20g |
| Sodium |
370mg |
|
|
|
Back to Recipes Main Page
|
|
Our recipes are culled from our monthly newsletter, Spa Index News, and graciously provided by our newsletter sponsors or participating spas and
healthy cooking merchants. If you share, forward, or otherwise make available any of the recipes from this page,
please respect the contributors or originators,
by including the name of the spa or originator, and, a link back to Spa Index Cuisine. We want you to enjoy them, and proper credit will let us continue to bring you terrific
spa and spa-inspired cuisine. Spa Cuisine from www.SpaIndex.Com.
|
|
|
| |
|
