Lemon Rosemary Focaccia Bread – 12 servings at 95 calories each

I am feeding my sourdough starter as I type because I wish to also try this focaccia with sourdough. It will take longer to rise, but since I didn’t double rise the first batch it should not be too long to try as sourdough.

The lemon needs to be removed to eat but it gave the focaccia a lovely taste.

I saw some guy on Martha Stewart doing a lemon Focaccia and have been biting at the bit to try it. His recipe was different from mine, since I am watching my diet I didn’t put as much parmesan as he did nor did I totally drench it in olive oil since I used a cooking spray. I also added a bit of wheat flour and didn’t double rise.

Today I plan on using leftovers for sandwiches, and hope to try the sourdough by tomorrow at latest.

Lemon Rosemary Focaccia Bread – 12 servings at 95 calories each

1 cup warm water
2 cups all-purpose flour
4 tablespoons whole wheat flour
1 teaspoon salt
1 package yeast — fast rising
1 each lemon — sliced thin
1/4 cup parmesan cheese
4 tablespoons fresh rosemary

Place all bread ingredients in your bread machine and allow the machine to mix the ingredients. Cut off machine before rise cycle.

Remove dough and spread out into a 10 inch square or circle on a cookie sheet sprayed well with olive oil spray. Place the toppings on top of the dough and spray the top with olive oil spray. Allow dough to rise about 1 hour in a warm place covered.

Bake bread in a 425 degree oven about 15 minutes and then cut into 12 wedges or squares.

Serves 12 at 95 calories each


2 Comments (+add yours?)

  1. marye
    Mar 13, 2008 @ 15:49:44

    I want to try this..It really looks delicious! I have never seen it with the lemon on it like that.


  2. Sriharsha
    Apr 02, 2008 @ 08:32:43

    I’m seriously thinkin’ of showing this blog to my mom…never saw such great a recipe…….


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