Appetizers / Soups / Salads

Rosemary and Cabernet Salt Focaccia is for Side Dish.

Rosemary and Cabernet Salt Focaccia takes 15 minutes to prepare.

Rosemary and Cabernet Salt Focaccia takes 25 minutes to cook.

Rosemary and Cabernet Salt Focaccia makes 8 servings.

The ingredients for Rosemary and Cabernet Salt Focaccia are:

1/2 cup 100% hydration sourdough starter
1/4 - 1/3 cup warm water
1 cup whole wheat flour
1/2 tbsp baking powder
2 tsp olive oil (I used a basil-infused one)
1/2 tsp Cabernet-infused coarse salt (or coarse sea salt)
1/2 tsp dried rosemary

Here is how you make Rosemary and Cabernet Salt Focaccia:

Place a baking stone (I used a lightly oiled 11?" x 7?" stone "bar pan") on the middle or bottom rack of the oven and heat to 425F. Stir together starter and 1/4 cup water until smooth.Add the flour and baking powder, stirring until it forms a loose ball of dough. Add water if dough is too stiff.Remove stone from oven and scrape dough onto it. Drizzle with oil and spread dough with your fingers to 1/2" thick (it does not have to be perfectly even - just not holey).Sprinkle with salt and rosemary.Bake 25 minutes, until golden and crisp on the bottom.Serving Size: Makes 1 small focaccia, 8 piecesNumber of Servings: 8Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Rosemary and Cabernet Salt Focaccia is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 73.5

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 70.9 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.3 g
• Protein: 2.6 g

Rosemary and Cabernet Salt Focaccia is Italian cuisine.

The dietary needs meet for Rosemary and Cabernet Salt Focaccia is Vegan