Elevate your baking game with our Vegan Focaccia – a symphony of flavors in every bite! From the golden glow to the aromatic herbs, this plant-powered masterpiece is a celebration of simplicity and taste. Get ready to embark on a journey of doughy delight!
1.5 teaspoon sea salt
1.5 tablespoon sugar
220 ml warm water
5 tablespoons olive oil
Measure the flour, yeast, salt and sugar into the bowl of an electric stand mixer.
Lightly mix the dry ingredients together with the dough hook.
Measure the water and olive oil into a small measuring jug.
Slowly add the wet ingredients to the dry ingredients.
Knead the dough on low-medium speed until the mixture comes together into a smooth and soft ball of dough for about 5 minutes.
Generously oil a baking tray measuring 22 cm x 30 cm. We use about 5 tablespoons of olive oil.
Place the dough onto the oiled baking tray and gently stretch it to fill the tray. The dough will shrink back and relax as you do this but, with a bit of patience, you should be able to stretch the dough ultimately.
Cover the dough with a clean tea towel and place the tray somewhere warm for about 1 hour, or until the dough has risen and doubled in height.
Use your fingers to make random indents in the dough.
Place the elements of decoration of your choice to make flowers.
Cover the dough with a clean tea towel and place the tray somewhere warm for another 1 hour, or until the dough has risen and puffed up.
Preheat the oven to 220°C.
Place a baking sheet on the middle shelf of the oven.
Brush the dough generously with the oil.
Sprinkle over some coarse sea salt.
Bake for 15-20 minutes, or until the focaccia is lightly golden.
Brush the cooked focaccia with some more oil.
Slice and eat hot. Bon Appétit !