Monday, October 27, 2014

Vegan Herbed Tomato Focaccia Bread

Making bread doesn't always have to be a fuss.  And also does not need to take hours!  This is a hassel-free and fairly easy vegan focaccia bread that pairs great with any Italian dish!

You can really add any topping.  I did a mix of dried Italian herbs and sliced tomatoes.  You could also try olives, sundried tomatoes, etc.

Don't worry if the dough doesn't seem firm enough.  It is supposed to be pretty wet and loose to handle.  Add in extra flour to firm it up just a bit, but you still want that loose elasticity.

Vegan Herbed Tomato Focaccia Bread

2 c flour
1 c water
3 tbsp evoo, divided
1 tbsp baking powder
1 tsp sea salt

Preheat oven 425.  In a bowl, whisk together flour, baking powder and sea salt.  Stir in water and half the evoo and mix.  On a floured surface, knead dough for a few minutes.  Tranfer dough to an oiled pan, and form dough into a rectangle, about 1 inch think.  With your fingertips, poke in indentations throughout the bread.  Brush the remaining evoo on the top and place sliced tomatoes and herbs on top.  Bake for about 20-25 minutes or until golden brown.  Cool on a rack for about 10 minutes, then cut.  

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