Sundried Tomato, Garlic & Rosemary Focaccia

An Italian staple made vegan, easy and quick to throw together. With herbs like garlic and rosemary, with a touch of savory sundried tomatoes this fluffy flat bread becomes irresistible.

Sundried Tomato, Garlic & Rosemary Focaccia [Vegan]

Ingredients

For the Base:

• 1 cup of warm water
• 2 1/4 teaspoons of dry yeast
• 1 teaspoon of golden caster sugar
• 2 1/3 cups of plain flour
• 2 1/3 cups of self-raising flour
• 2 1/2 tablespoons of light olive oil
• 1 teaspoon of salt

For the Filling:

• 3 garlic cloves (Roughly chopped)
• Sundried tomatoes (Sliced)
• Fresh rosemary
• Vegan parmesan cheese
• Pinch of salt & pepper

Preparation

1. Place the warm water into a bowl, and sprinkle in the yeast and sugar. Cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.
2. In a separate large bowl, combine the flours, oil and salt.
3. Add in the activated yeast mixture to the flour mix.
4. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until smooth dough forms. This will take around 5 minutes. Add more oil or water if needed.
5. Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
6. Grease a deep baking tray with oil.
7. Once the dough has doubled in size, turn it out into the oiled tray and stretch/press out the dough until it reaches the edges covering the base of the pan. Make sure it is level.
8. With your fingertips, make little dimples into the dough, and add into them the garlic, rosemary, sundried tomato and parmesan. I like to add on a sprinkling of black pepper to taste.
9. Cover with a teatowl and place back into a warm area to rise for 30-40 minutes.
10. Preheat oven to 410 F
11. Once the dough has risen, place the focaccia into the lower/middle of the preheated oven and bake for 20-25 minutes or until golden brown.
12. Once ready, remove from the oven and serve warm or allow to cool down and slice into servings.

Notes

I served my focaccia with fresh salad and more Violife parmesan cheese. Delicious! Store in a sealed container and best enjoyed within a few days of making.

https://www.onegreenplanet.org/vegan-recipe/sundried-tomato-garlic-rosemary-focaccia/