Rosemary Focaccia Bread – Per 1/2-bread serving: 115 calories (22% calories from fat), 4 g protein, 3 g total fat (0.2 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 211 mg sodium, 45 mg potassium
1 pound (480 g) frozen white bread dough, thawed
olive oil cooking spray
1 tablespoon olive oil
1 teaspoon crushed dried rosemary
Cut the thawed dough into 6 equal pieces. On a lightly floured board, roll each piece into a 5-inch (12.5 cm) circle. Lightly coat three baking sheets with cooking spray. Place 2 circles of dough far apart on each baking sheet. Brush with olive oil and sprinkle with rosemary.
Cover with plastic wrap and leave it in a warm place until the mixture rises and appears puffy, about 20 minutes.
Preheat oven to 475°F (246°C), Gas Mark 9. Bake until fluffy and golden yellow, 8 upto 10 minutes. Serve warm.
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat
Adapted from the Joslin Diabetes Gourmet Cookbook
Rosemary Focaccia Bread Recipe
Serves 6 Breads
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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