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“This bread smells wonderful when it’s baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores.” Tammy Bollman — Minatare, Nebraska
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 wedge equals 162 calories, 6 g fat (3 g saturated fat), 28 mg cholesterol, 353 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Rosemary-Garlic Focaccia Bread in Healthy Cooking June/July 2010, p35
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Reviewed on Sep. 24, 2010 by sue_242
i've made this recipe several times. i used sea salt and it was absolutely delicious.
Reviewed on Sep. 09, 2010 by CDawnie777
This was a delicious bread! My husband and I used the leftovers to make sandwiches with leftover herb-roasted chicken. The bread may require less salt sprinkled on top of the bread prior to baking.
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