Try this easy delicious vegan foccacia. Perfect recipe to accompany our Heirloom tomato tartare ( https://domainedebrocfontaine.fr/2023/07/03/heirloom-tomato-tartare-with-balsamic-reduction/ )
For the Focaccia
320 g white flour
9 g instant dried yeast
1 teaspoon fine salt
1 tablespoon sugar
200 ml warm water
5 tablespoons olive oil
To Make the Focaccia Dough
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. This step should take about 6/8 minutes.
Oil a baking sheet . 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 towel and place the tray somewhere warm for 1 hour, or until the dough has risen and doubled in height.
Use your fingers to make random indents in the dough.
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 metal baking sheet on the middle shelf of the oven.
Brush the dough generously with the herb oil.
Bake for 20 minutes, or until the focaccia is golden.
Brush the cooked focaccia with some more olive oil.