Homemade Focaccia Bread
Rated 4.9 stars by 8 users
Servings
4
Prep Time
25 minutes
Cook Time
10 minutes
A quick and easy focaccia bread, this vegan recipe is made with sun-dried tomatoes, olives and rosemary for a loaf full of flavour and herbal aromas. A great choice for sharing while basking in the summer sunshine.
Ingredients
- 500ml water
- 400g white flour
-
150g pumpkin seed flour
-
100ml pumpkin seed oil
- 25g yeast
- 1tbsp sea salt
- handful of pitted green olives
- couple of sun-dried tomatoes
- fresh rosemary
- sliced red onion
- pinch of kosher salt
Directions
Dissolve 25g of yeast in 200ml of warm water to activate it.
In a bowl, mix 400g plain white flour with 150g pumpkin seed flour, 300 ml of water, and a tablespoon of salt.
- Make a gap in the middle of the flour mixture, pour the activated yeast into it, then combine thoroughly.
- Knead manually or using a machine for 10 minutes, then let it rest for 1 hour.
- Place the focaccia dough into a baking tray covered with a non-stick baking sheet, then let it rest for another 30 minutes.
Before baking in the preheated oven, drizzle the dough with pumpkin seed oil, then sprinkle it with fresh rosemary, finely sliced red onions, sun-dried tomatoes, olives, and a pinch of kosher salt. Press the toppings gently into the dough.
Bake for 10 minutes at 250 °C oven and it is ready to serve.
