for all those following a plant based diet you'll be pleased to hear that focaccia is naturally vegan!! i love eating this on the side of a vegan soya based bolognese- delicious- very hearty & filling
olive oil 9 tbsp
rosemary 3 sprigs, leaves picked
strong white bread flour 300g- I use Shipton Mills Finest Bakers White Bread Flour - No.1 (101)
fast-action yeast 7g sachet
sea salt flakes
punnet cherry tomatoes, halved
put the flour, yeast and the 3 tbsp olive oil in a bowl with 1 tsp sea salt flakes.
add 175ml water and mix
knead for 6-8 minutes or until it becomes smooth and elastic
cover with a tea towel and leave for 1 hour (until doubled in size)
tip out and knead briefly.
Put onto oiled baking sheet
press into a 20cm x 28cm rectangle
dent dough with fingers to make dimples
press in the cherry tomato halves
let rise for 30 minutes (until puffed up)
heat the oven to 220C/fan 200C/gas 7
drizzle with remaining oil, rosemary leaves, and extra sea salt flakes
bake for 20 minutes or until golden brown.
Added by: kal
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The Shipton Millers