Back again, takes a couple of hours but it’s well worth it.
For my YouTube video recipe click here: Rosemary Salt Focaccia
For my written recipe read below:
Vegan Rosemary Salt Focaccia Bread
Ingredients –
For the focaccia dough:
4 cups (500g) bread flour/plain flour
2 tsp (7g) dried instant yeast
1 tsp (5g) salt
2 tbsp (40ml) oil
1 1/2 – 1 3/4 cups (375-435ml) room temp water
For the topping:
2 tbsp (40ml) oil
2 rosemary stems
1 tsp (5g) rock salt or flaky salt
Method –
1. Add dry ingredients to a bowl and mix, then create a well in the centre.
2. Add in oil and gradually add the water, stirring to mix in the flour. Will need between 1 1/2 and 1 3/4 cups of water. Until all of the flour is mixed in and a slightly sticky dough is formed.
3. Knead for 5 minutes. Place in a bowl, cover with a tea towel and leave in a warm spot for 30 minutes to rise.
4. Add dough to a lined/greased baking tray, stretch into corners. Cover tray with a tea towel and allow to rise for another 30 minutes.
5. Preheat oven to 200°C.
6. Create holes in the dough with your fingertips. Drizzle over extra oil and garnish with rosemary sprigs lightly pressed into the dough and salt.
7. Bake for 35-40 minutes or until golden brown and crisp on top.
by YouCanChangeVegan
1 Comment
Back again, takes a couple of hours but it’s well worth it.
For my YouTube video recipe click here: [Rosemary Salt Focaccia](https://youtu.be/dOqJu9Ql2Wc)
For my written recipe read below:
Vegan Rosemary Salt Focaccia Bread
Ingredients –
For the focaccia dough:
4 cups (500g) bread flour/plain flour
2 tsp (7g) dried instant yeast
1 tsp (5g) salt
2 tbsp (40ml) oil
1 1/2 – 1 3/4 cups (375-435ml) room temp water
For the topping:
2 tbsp (40ml) oil
2 rosemary stems
1 tsp (5g) rock salt or flaky salt
Method –
1. Add dry ingredients to a bowl and mix, then create a well in the centre.
2. Add in oil and gradually add the water, stirring to mix in the flour. Will need between 1 1/2 and 1 3/4 cups of water. Until all of the flour is mixed in and a slightly sticky dough is formed.
3. Knead for 5 minutes. Place in a bowl, cover with a tea towel and leave in a warm spot for 30 minutes to rise.
4. Add dough to a lined/greased baking tray, stretch into corners. Cover tray with a tea towel and allow to rise for another 30 minutes.
5. Preheat oven to 200°C.
6. Create holes in the dough with your fingertips. Drizzle over extra oil and garnish with rosemary sprigs lightly pressed into the dough and salt.
7. Bake for 35-40 minutes or until golden brown and crisp on top.