Vegan Focaccia With Tomatoes And Rosemary
Serves
6
Total Time
2hrs 30mins
Calories
334
Super easy bread to make, all you need is a little patience and time! Perfect for sharing with a group of friends
- Bread flour500 g
- Active dried yeast7 g
- Salt1 ½ teaspoons
- Water320 ml
- Olive oil1 tablespoon
- Olive oilas needed
- Cherry tomatoes20halved
- Sea saltas needed
- Fresh rosemary2 sprigs
Ingredients
- 1. Add bread flour, active dried yeast and salt to a clean large mixing bowl
- 2. Mix well until combined
- 3. Add warm water and olive oil to the large mixing bowl
- 4. Stir until well combined
- 5. When mixture has mostly stuck together turn mixture out on to a work surface
- 6. Knead until smooth - 10 min
- 7. Transfer dough back to the mixing bowl
- 8. Coat thinly with olive oil
- 9. Cover with kitchen towel and prove until doubled - 1 hr 30 min
- 10. Transfer to baking pan
- 11. Flatten
- 12. Press deep holes into focaccia bread
- 13. Layer with cherry tomatoes
- 14. Coat thinly with olive oil
- 15. Sprinkle with sea salt and fresh rosemary
- 16. Prove for a further 30 minutes
- 17. Bake - 10 min, 250°C / 480°F
- 18. Turn the oven down to 200°C / 390°F and bake for a further 10-15 minutes
- 19. Serve
Method
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