Vegan Focaccia With Tomatoes And Rosemary
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recipe by Cormac Walsh
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- Total Time
- 2hrs 15mins
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- Serves
- 6
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- Calories
- 334
Super easy bread to make, all you need is a little patience and time! Perfect for sharing with a group of friends
Inspired by: https://www.lazycatkitchen.com/vegan-focaccia-tomatoes-rosemary/recipe updated 14 Oct. 2020
Ingredients
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- Bread flour
- 500 g
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- Active dried yeast
- 7 g
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- Salt
- 1 ½ teaspoons
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- Water
- 320 ml
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- Olive oil
- 1 tablespoon
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- Olive oil
- as needed
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- Cherry tomatoes
- 20
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- Sea salt
- as needed
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- Fresh rosemary
- 2 sprigs
Tools
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Oven
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Wooden spoon
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Work surface
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Baking pan - 13 x 9"
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Large mixing bowl
Step preview
- Add bread flour, active dried yeast and salt to a clean large mixing bowl
- Mix well until combined
- Add water and olive oil to the large mixing bowl
- Stir until well combined
- Turn out content of large mixing bowl onto work surface
- Knead until smooth - 10 min
- Transfer content of work surface to large mixing bowl
- Coat olive oil with the large mixing bowl thinly
- Cover with kitchen towel
- Prove until doubled - 1 hr 30 min
- Flatten
- Cover a clean baking pan with olive oil
- Transfer content of large mixing bowl to baking pan
- Flatten
- Press
- Layer with cherry tomatoes
- Coat olive oil with the baking pan
- Sprinkle with sea salt and fresh rosemary
- Cover with kitchen towel - 30 min
- Bake - 10 min, 250°C
- Bake until golden brown - 10 min, 200°C
- Serve