Fluffy Vegan Focaccia
Facebook Status: in a relationship with bread.
Oldie but Goldie - my favorite bread of them all, focaccia of course! This Italian bread is a recipe I have already showed you before, but today I want to show a slightly different, new and fun version of it! This recipe is simple to make, vegan and so delicious! You can top you bread with pretty much whatever ingredients you want but I will share my personal favorites to you all further down in the post. And if you want to give your bread some extra love this time, why don’t you make some #Focacciaart out of it?
What kind of garnishing can I use?
You can use pretty much whatever you want but I recommend you to pick ingredients that are known in or suitable with the Mediterranean and Italian Cuisine. It can be ingredients like:
cherry tomatoes, green or black olives, garlic cloves, red onion, figs, asparagus, cheese of optional kind (be sure you pick a heat resistans vegan cheese if wanting cheese), herbs like basil, thyme, oregano or rosemary and sun dried tomatoes.
What always is a must though when making focaccia, is olive oil and sea salt. So if you don’t have these two ingredients go to the super market and buy those before getting started.
If you want to go a little bit extra with your focaccia…
I recommend you to make various figures (like flowers, suns and trees) out of the toppings. It makes the bread extra beautiful and appealing to you eyes and stomach too!
Focaccia
INGREDIENTS:
a half package á 25 g yeast
3 dl lukewarm (37 degrees) water
1/2 dl olive oil
3/4 tbsp salt
1 tbsp agave syrup
7,5 dl plain flour
+ more olive oil and optional garnishing
HOW TO MAKE:
Crumble out the yeast in a bowl. Add your lukewarm water, olive oil, agave syrup and salt and mix together until the yeast has combined.
Add a little bit of flour at a time and knead the dough thoroughly for a few minutes.
Cover the dough with a baking towel and let it ferment for at least 30’. Have it stored in a warm place, for instance by an element.
Knead the dough on a floured table until it is flexible.
Oil a baking sheet/baking pan (approx ) with a thin layer - don’t forget the edges - and spread out some sea salt on top.
Press out the dough in your baking pan as evenly as possible. Dip your fingers into olive oil and stick them into the bread, making “holes” in the dough. Cover the dough with a baking towel and let it rise for at least 15’
Heat oven to 220 degrees C.
Fill the holes/garnish the bread with for instance red onion, cherry tomatoes, olives and sun dried tomatoes.
Ripple over plentiful of olive oil over the whole bread and brush it out over the whole bread. Spread over fresh or dried rosemary, and finish with sea salt.
Bake in the lower part of the oven for approx 20’ and until golden.