Homemade bread has a way of filling your home with an amazing scent that warms your body and gives you hunger pangs. There are so many ways to use it, from dipping in soups to filling two pieces of toasted goodness with fresh veggies to make a sandwich. Focaccia is one of my favorite kinds of bread because it combines both the great dipping and vegetable qualities, with a toasted outside covered in savory toppings. Bet, you can’t wait to try this recipe out!
Mediterranean Focaccia Bread [Vegan]
- 1 Cup Warm Water
- 1 Tbsp. Active Dry Yeast
- 3 Cups Unbleached All-Purpose Flour
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- ½ tsp. Dried Thyme
- ½ tsp. Onion Powder
- ½ tsp. Salt
- 1 pinch Black Pepper
- 2 Cloves Garlic, Minced
- 1 Tsp. Agave Nectar
- 1 Tbsp. Olive Oil
- ½ Tbsp. Olive Oil
- 3 Sun-Dried Tomato Pieces, Sliced into Slivers
- ¼ White Onion, Cut into Wedges
- 6 Kalamata Olives, Sliced
- 1 Tbsp. Fresh Rosemary
- Stir together yeast and warm water until it there are no clumps, set aside for 10 minutes. In a large bowl mix together dry ingredients, minus the minced garlic, together until everything is evenly distributed.
- Take yeast water and mix in garlic, agave, and olive oil; then pour wet mixture into the large bowl with the dry ingredients. Knead dough together on a floured surface for roughly 2 minutes, until the dough is smooth and elastic; add more flour if it is too wet and sticky or a little water if too dry.
- Preheat oven to 450°F. Place dough ball in an oiled bowl and cover with a damp towel in a warm area for 20 minutes so that it can rise. Once it has risen, place on an oiled baking sheet and press down and spread out so that the dough is roughly ½”-3/4” thick.
- Brush the top with a thin layer of olive oil, and sprinkle the toppings evenly on top of the loaf. Press them into the dough so that they stay put once they are baked.
- Bake for 15-18 minutes, or until the loaf is a light golden brown. Serve while warm for the best focaccia experience possible!