Photo: Alexander Maasch
Cheese and Rosemary–Stuffed Focaccia
8 ingredients
openrecipes
With this dough, you can create an assortment of savory meals. Here, the dough is used for cheese-stuffed focaccia, but it can also be used to make sandwiches or pizza (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
697
Calories
20g
Protein
24g
Fat
98g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil, plus more as needed
- 3 1/2 cups all-purpose flour, plus more as needed
- 5 tsp. (2 packages) active dry yeast
- 1 1/2 tsp. salt
- 1 1/4 cups warm water (110°F)
- 4 oz. Teleme jack or Monterey jack cheese, thinly sliced
- 2 tsp. chopped fresh rosemary
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes