Rosemary focaccia

This rosemary focaccia is a vegan recipe.

Ingredients

1 pound baking mix (bread mix)
4 tablespoons olive oil (extra virgin)
2 teaspoons rosemary (dried leaves)
8 tomato (optional, sun dried tomatoes, snipped)
12 olive (optional, black olives, pitted and chopped)
3⁄4 cup water (lukewarm)
  salt (sea salt flakes)

Instructions

  1. Toss the bread mix with only half the oil, all of the rosemary, tomatoes, olives and water until at forms a firm, elastic dough.
  2. 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.
  3. Allow to rise until doubled in size, while lightly greasing two baking sheets with the olive oil. heat your oven to 435°F
  4. 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.
  5. Bake until golden brown, 12-15 minutes. Allow to cool slightly on wire racks.
Yield
4 servings
Preparation time 20 minutes
Cooking time 15 minutes
Total time
35 minutes

Notes

Preparation time does not include rising time.

Source

Italian bread

Italian cuisine

easy, bake
savory breads, snack time
Italian food recipes
Food in Europe