Vegan Focaccia

Ingredients

• 0.5 cube yeast (21 g)
• 400 g wheat flour type 1050
• 0.5 tsp Salt
• 6 tbsp Olive oil
• coarse Sea salt
• 2 sprigs Rosemary

Instructions

1. 1.

   Dissolve yeast in about 200 ml lukewarm water. Mix flour with salt in a bowl. Pour the yeast-water and 4 tbsp olive oil over the flour. Knead everything into a smooth dough using the paddle attachment of an electric hand mixer. The dough should feel soft, pliable, and lift from the bowl’s edge. If too soft, fold in more flour; if too firm, add a splash of lukewarm water. Cover the dough with a kitchen towel and let it rise in a warm, draft-free spot for about 45 minutes.

2. 2.

   On a floured work surface, knead the risen dough again. Shape it into four flat loaves, each roughly 30 cm long. Place them on two baking trays lined with parchment paper and cover with kitchen towels. Allow to rise once more in a warm place for about 15 minutes.

3. 3.

   Using your knuckles, press small dimples into the surface of each loaf and pierce several times with a fork. Brush the tops with the remaining olive oil and sprinkle generously with coarse sea salt. Wash rosemary sprigs, pat dry, shake off excess moisture, and break off the needles. Scatter them over the focaccia. Bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for about 25 minutes.