Recipe

Vegan Olive Sundried Tomato Facaccia Bread Recipe

Add Step-by-Step Photos	Veryvegan / All my dishes 1 year, 6 months ago Delicious slathered with garlic margarine. Prep:5m Cook:20m Servings:16	Veryvegan
	rosemary vegan focaccia

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Fans

shandalulu

Ingredients

2 tsp dry active yeast

1 1/2 c warm water

1 tsp dry sweetener

3 c flour

1 tsp salt

1 1/2 tsp dried rosemary (or 1 tbsp fresh)

1 1/2 tsp dried oregano (or 1 tbsp fresh)

1 tsp sea salt

1/2 tsp black pepper

2 tsp olive oil

1/2 c kalamata olives, chopped

1/2 c sun dried tomatoes, rehydrated, chopped

Directions

In large bowl, stir yeast, warm water and sweetener. Let sit 10 minutes.

Stir in flour and salt until combined.

On floured surface, knead dough for 6 - 8 mins.

Transfer dough to large, oiled bowl. Cover with cloth, let rise in warm place until doubled size (about 1 hr).

Preheat oven to 400.

In small bowl, mix rosemary, oregano, salt and pepper. Set aside.

Punch down dough and roll out in rectangle. Place on lightly oiled cookie sheet, let rise 30 mins.

Dimple surface of dough with fingertips, brush surface with olive oil. Sprinkle rosemary mix evenly over dough, top with olives and sundried tomatoes.

Bake 15 - 20 minutes or until edge is browned.

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