Vegan Focaccia

Ingredients

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Wheat flour

  White, all-purpose, unenriched

  3 ⅓ cup or 417g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  1 ⅔ cup or 394g

• Salt

  Table

  1 dash or 0.4g

• Rosemary

  Fresh

  10g

• Vioblock

  28g

• Yeast, Instant Dry

  Instant Dry, Fleischmann's

  2 ¼ tsp or 7g

Directions

1. Grease a 9x13 oven safe dish with vegan butter. Drizzle 2 tablespoons of olive oil over the bottom of the greased dish.
2. Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together.
3. Add warm water and 2 tablespoons of olive oil and mix into a shaggy dough.
4. Transfer the dough to the prepared 9x13 baking dish. Just tip the dough out into the dish, don't try and spread it or anything, just let it sit in the dish however it lands.
5. Cover the dough and let it rise for 1 hour.
6. After 1 hour you'll see that the dough will have risen and spread out in the dish.
7. Preheat the oven to 425F (220C).
8. Dip your fingers in olive oil (to prevent them sticking) and then use your fingers to press holes all over the dough.
9. Sprinkle fresh rosemary and sea salt on top of the dough and drizzle the remaining 2 tablespoons of olive oil over the top.
10. Bake for 20 minutes until beautifully golden on top.
11. You can slice and serve directly in the dish, or you can remove the focaccia from the baking dish and cut into squares.
12. Serve fresh and warm from the oven.
13. Recipe by: Alison Andrews (source: https://lovingitvegan.com/vegan-focaccia/#recipe)