Low Sodium Classic Focaccia

Elevate your bread game with this irresistibly flavorful Low Sodium Classic Focaccia, a healthier twist on the beloved Italian staple. Made with a handful of pantry staples, this bread boasts a soft, airy texture and a crisp, golden crust without relying on heavy salt content. The dough comes to life with aromatic garlic, fragrant fresh rosemary, and a generous drizzle of olive oil, while juicy cherry tomatoes add a burst of natural sweetness to every bite. Perfect for those watching their sodium intake, this recipe proves you don’t need salt to create bold, satisfying flavors. Whether served as an appetizer, paired with your favorite soup, or used to craft gourmet sandwiches, this focaccia is a delectable, heart-healthy addition to any menu. Ready in just over two hours, it’s an artisan-quality bread you can easily make at home!

Nutriscore Rating: 75/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 1 teaspoon Instant yeast
• 1 tablespoon Sugar
• 350 milliliters Warm water
• 60 milliliters Olive oil
• 2 tablespoons Fresh rosemary
• 3 cloves Garlic, minced
• 0.5 teaspoon Ground black pepper
• 100 grams Cherry tomatoes, halved

Directions

Step 1

In a large mixing bowl, combine 500 grams of all-purpose flour, 1 teaspoon of instant yeast, and 1 tablespoon of sugar. Stir to mix evenly.

Step 2

Gradually add 350 milliliters of warm water to the dry ingredients and mix with a wooden spoon until a sticky dough forms.

Step 3

Add 2 tablespoons of olive oil into the dough and knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

Step 4

Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 5

Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).

Step 6

Grease a baking sheet or a 13x9 inch pan with olive oil. Gently punch down the risen dough and spread it out onto the baking sheet.

Step 7

In a small bowl, combine the remaining olive oil with minced garlic and fresh rosemary.

Step 8

Using your fingers, create dimples all over the surface of the dough, then brush the oil and herb mixture evenly across the top.

Step 9

Arrange the cherry tomato halves, cut-side up, across the dough pressing them gently into the dough.

Step 10

Sprinkle with 0.5 teaspoon of ground black pepper to add a hint of spice.

Step 11

Bake in the preheated oven for about 20 to 25 minutes, or until the focaccia is golden brown.

Step 12

Let the focaccia cool in the pan on a wire rack for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1040.7g)

Amount per serving	% Daily Value*
Calories	2428.0

Total Fat 62.1g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 17.0mg	0%
Total Carbohydrate 403.7g	0%
Dietary Fiber 16.5g	0%
Total Sugars 16.4g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 104.7mg	0%
Iron 24.8mg	0%
Potassium 868.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 9.1%

Carbs: 67.5%