Vegan Focaccia
Serves 4 #STARFineFoods Ingredients: 2 cups all-purpose flour 1 tsp instant dry yeast 2 tbsp baking powder 2 tbsp STAR Light Extra Virgin Olive Oil 1 tbsp salt 1 1/2 cups lukewarm water 1/2 cup STAR green olives 1 tsp fresh rosemary Instructions:In a large bowl, combine the yeast, the extra-virgin olive oil and the salt. Pour in the water and mix well.
Gradually add the sifted flour and mix until it forms a solid dough.
Cover with a dish towel and let the dough rest for half an hour.
Fold the dough over four times, flattening it, and let it rest for another half hour, well covered. Repeat the operation one more time.
Grease an elongated baking sheet with light extra-virgin olive oil and arrange the dough on top of it, flattening it out. Let it rest in the fridge for 24 hours.
Spread the sliced green olives on top, along with the rosemary, a drizzle of light extra-virgin olive oil (you can spread it with a brush) and a little salt. Feel free to use your favorite herbs instead of the rosemary.
Bake the focaccia at 428 ºF for 20 minutes. Let it cool before serving.
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant dry yeast
- 2 tbsp baking powder
- 2 tbsp STAR Light Extra Virgin Olive Oil
- 1 tbsp salt
- 1 1/2 cups lukewarm water
- 1/2 cup STAR green olives
- 1 tsp fresh rosemary
Instructions
In a large bowl, combine the yeast, the extra-virgin olive oil and the salt. Pour in the water and mix well.
Gradually add the sifted flour and mix until it forms a solid dough.
Cover with a dish towel and let the dough rest for half an hour.
Fold the dough over four times, flattening it, and let it rest for another half hour, well covered. Repeat the operation one more time.
Grease an elongated baking sheet with light extra-virgin olive oil and arrange the dough on top of it, flattening it out. Let it rest in the fridge for 24 hours.
Spread the sliced green olives on top, along with the rosemary, a drizzle of light extra-virgin olive oil (you can spread it with a brush) and a little salt. Feel free to use your favorite herbs instead of the rosemary.
Bake the focaccia at 428 ºF for 20 minutes. Let it cool before serving.
In a large bowl, combine the yeast, the extra-virgin olive oil and the salt. Pour in the water and mix well.
Gradually add the sifted flour and mix until it forms a solid dough.
Cover with a dish towel and let the dough rest for half an hour.
Fold the dough over four times, flattening it, and let it rest for another half hour, well covered. Repeat the operation one more time.
Grease an elongated baking sheet with light extra-virgin olive oil and arrange the dough on top of it, flattening it out. Let it rest in the fridge for 24 hours.
Spread the sliced green olives on top, along with the rosemary, a drizzle of light extra-virgin olive oil (you can spread it with a brush) and a little salt. Feel free to use your favorite herbs instead of the rosemary.
Bake the focaccia at 428 ºF for 20 minutes. Let it cool before serving.
Total Time: 180 minutes
Serves: 4
