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Olive and Tomato Focaccia Bread [Vegan]

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Focaccia is a flat oven baked Italian bread. Usually served as an appetizer, snack or great for soup-dipping. Like a homemade pizza, you can top your focaccia with all your favorite toppings. The mix of salty olives with sweet and juicy cherry tomatoes and of course a lot of fresh rosemary is the perfect, traditional Italian combination!

Olive and Tomato Focaccia Bread [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 8 3/4-ounces all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon yeast
  • 3/4 cups luke warm water
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • Olive oil (to top)
  • Cherry tomatoes
  • Mixed olives
  • Fresh herbs (such as rosemary, basil, etc.)
  • Corse sea salt
  • Paprika

Preparation

  1. In a large bowl, combine the warm water, yeast and sugar. Stir a few times then let sit for 5 minutes.
  2. Add all flour, salt, and olive oil. Stir until a dough comes together.
  3. Once the dough comes together, transfer to a floured surface and knead the dough until smooth, usually it takes about 5 minutes. Transfer to a large oiled bowl, cover with a warm, damp towel, and let rise for 1 to 1 1/2 hours.
  4. Transfer the dough onto the baking sheet (well floured or lined with parchment paper) then gently stretch and press it down into the baking sheet.
  5. Preheat oven to 355°F.
  6. Let the dough (covered) rise again for 20 to 30 minutes.
  7. Use your fingers to dimple the dough then drizzle with olive oil.
  8. Add all your toppings, slightly press them into the dough. Sprinkle with course sea salt more olive oil and then bake until golden brown, 25 to 35 minutes.
  9. Cool baked focaccia bread on a wire rack.

 

AUTHOR & RECIPE DETAILS


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Simple recipes for those who love the sweeter things in life. Welcome to Little Swiss Baker, a website dedicated to the sweeter things in life. My name is Fabio and I am a passionate home baker. I hope I can inspire you to bake more at home instead of buying over-processed desserts at a grocery store. I want my recipes to be as simple and pure as possible.


 

 

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