Focaccia with rosemary and sea salt

Focaccia with rosemary and sea salt recipe videos

Focaccia with rosemary and sea salt is a classic Italian flatbread, known for its soft, airy texture and dimpled surface. It's typically made from a simple dough of flour, water, olive oil, and yeast, generously topped with fresh rosemary sprigs and flaky sea salt before baking. This beloved bread originates from the Liguria region of Italy, particularly around Genoa.

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🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the flour, with a significant amount of fat coming from the olive oil used in the dough and as a topping. It provides some iron and B vitamins from the wheat, and the olive oil offers heart-healthy monounsaturated fats. A typical serving (about 1/8 of a standard pan) contains roughly 250-350 calories.

Nutrition breakdown

Calories	250 kcal
Protein	7 g
Carbs	40 g
Fat	8 g
Fiber	2 g
Sugar	2 g
Sodium	480 mg
Iron	2.5 mg
Calcium	40 mg
Potassium	100 mg
Magnesium	20 mg
Phosphorus	80 mg
Selenium	15 µg
Thiamin (B1)	0.3 mg
Niacin (B3)	3 mg

Per 1 piece (100 g) · estimated, varies by recipe

💡 What's interesting

Culturally, focaccia is often considered the ancestor of pizza, with its name deriving from the Latin 'panis focacius' meaning 'hearth bread.' Nutritionally, the generous use of olive oil not only creates its signature crispy-yet-tender texture but also makes it a more satisfying and potentially heart-healthier bread option compared to many others.