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easy (vegan) focaccia

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

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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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