4 Serves
81 Mins
Place the pizza dough on a lightly floured cutting board and allow it to rest at room temperature for 60 minutes to relax the gluten.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
26 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
1130 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Preheat your oven to 245°C and lightly grease a baking sheet with olive oil.
Stretch the dough onto the baking sheet and use your fingers to create dimples across the surface, then drizzle with olive oil and sprinkle with fresh rosemary and salt.
Bake the focaccia in the preheated oven for 15 minutes until the crust is golden brown and crispy.
18
g40
g34
g.jpg&w=3840&q=75)
Turkish
Italian