Rosemary focaccia
This rosemary focaccia is a vegan recipe.
Instructions
- Toss the bread mix with only half the oil, all of the rosemary, tomatoes, olives and water until at forms a firm, elastic dough.
- Turn out onto a slightly flour surface and knead for 5 minutes. return the dough to the bowl and cover with an oiled plastic wrap.
- Allow to rise until doubled in size, while lightly greasing two baking sheets with the olive oil. heat your oven to 435°F
- Punch down dough, turn out and knead briefly. Divide the dough into two equal pieces, shaping into rounds. Place on the baking sheet, punching a hallow into the middle of each one. Use the remaining olive oil to trickle over the tops and sprinkle with the slat flakes.
- Bake until golden brown, 12-15 minutes. Allow to cool slightly on wire racks.
Total time
35 minutes
Cooking time
15
Preparation time
20
Yield
4 servings
Notes
Preparation time does not include rising time.
Source
Italian bread
easy, bake
savory breads, snack time
Italian food recipes
Food in Europe
Food in Europe