17 August 2019

Vegan Focaccia Bread Recipe

There aren't many better smells than that of fresh bread. This recipe is sure to fill your home with that delicious smell and is a perfect accompaniment to soup, dips and as the base of a picnic.
Let me know how you get on with this recipe by tagging me on Instagram @lifeintyping

To watch me make this recipe head over to my Youtube channel by clicking here, or click on the video below.

Prep Time:
15 minutes

Rest Time:
2.5 hours

Cook Time:
35 minutes

- 4 cups of strong white floor (or replace with cups of wholemeal flour if you'd like)
- 2 tsps yeast
- 2 tbs good quality olive oil
- 1 1/2 cup of warm water
- Salt to season

This part is completely up to you but for my bread I used
- 1/4 cup of olives
- A handful of fresh rosemary
- 1 pinch of salt

1) First add the floor, salt and yeast into a bowl and mix with a whisk
2) Mix the water and oil in a separate bowl
3) Make a small well in the middle of your dry mixture and pour in your wet mix
4) Begin to mix the mixture with a spoon until it starts to stick and form a dough
5) Begin to mix with your hands, bringing together the dough and ensuring you've scraped any excess dough or flour off the edge of the bowl
6) Once the dough is formed in the bowl turn it out onto a lightly floured surface
7) Kneed the dough for about 5 minutes with the heel of your hands. the dough should change texture and begin to look and feel smoother. You should also begin to smell the yeast working by the end of the 5 minutes
8) Drizzle some more olive oil into the bottom of your bowl and return the ball of dough to it
9) Place a warm, damp tea-bowl over the bowl and put in a warm place for 2 hours. This will allow the dough to rise
10) Once the dough has doubled in size remove from the bowl and place on a lightly floured surface
11) Knock back some of the air by lightly needing the dough for about a minute
12) Place the dough onto your backing tray or dish and gently shape into your loaf
13) Place the damp tea-towel back over the dough and return to a warm place to rise for a further 30 minutes
14) Whilst the dough is rising again preheat the oven to 180 C and chop up your toppings. I halved my olives and trimmed the rosemary sprigs
15) Once the second rise is finished uncover your dough and make small indentations in the top with your fingers
16) Place your toppings into these indentations and press them about half way through your dough. This will allow the flavours of the toppings to run through the bread. For a more plain bread simply sprinkle the topping on the top
17) Lightly splash the top of the loaf with olive oil and rock salt
18) Place your dough into the over for 35 minutes or until golden on top. I check mine after 20 minutes to see how much longer it rehires
19) Once cooked remove your bread from the oven and place on a cooling rack before eating


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