Rosemary Focaccia
Description
This rosemary focaccia is a vegan recipe.
Ingredients
- 1 lb package white bread mix
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons dried rosemary
- 8 sun-dried tomatoes, snipped
- 12 black olives, pitted and chopped
- 3/4 cup lukewarm water
- sea salt flakes
Methods/steps
- Toss the bread mix with only half the oil, all of the rosemary, tomatoes, olives and water until at forms a firm, elastic dough.
- Tturn out onto a slightly flour surface and knead for 5 minutes. return the dough to the bowl and cover with an oiled plastic wrap.
- Allow to rise until doubled in size, while lightly greasing two baking sheets with the olive oil. prheat your oven to 435F
- Ppunch down dough, turn out and knead briefly. Divide the dough into two equal pieces, shaping into rounds. Place on the baking sheet, punching a hallow into the middle of each one. Use the remaining olive oil to trickle over the tops and sprinkle with the slat flakes.
- Bake until golden brown, 12-15 minutes. Allow to cool slightly on wire racks.
Reviews
