focaccia with sundried tomatoes and olives

focaccia with sundried tomatoes and olives

This focaccia with sundried tomatoes and olives is fluffy on the inside and has a crunchy crust. It is super yummy and will make anyone happy. This vegan recipe is super easy, and even if you do not have any baking skills, I promise, you will manage this one!

In this recipe, I am using white flour, which is not the healthiest food to have on an everyday basis, so if you like this great Italian bread consider a wholegrain version (link to the recipe below). But having this one from time to time is ok in my opinion - and the taste of it is just out of this world.

I am also considering making a version oil-free for an even healthier alternative, I just need to experiment first a bit to make sure the taste is still good! 🙂

In this recipe, for toppings, I decided to stick to my all-time favories: green olives and dried tomatoes, but you can go with anything else you want: onions, fresh tomatoes, rosemary, mushrooms, etc.

Make sure you eat the focaccia while it is still warm - it tastes the best that way, but it will still be good when eaten later on - do not worry!

If you are interested here you can find the recipe for the wholegrain focaccia.

focaccia with sundried tomatoes and olives

A symbol that says the recipe is nut-free

nut-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

Makes: 4-6 servings                 Time: 2h40 (20 min prep + 2h20 wait/bake)

 

Ingredients:

Focaccia:
300 g  (2,5 cups) white flour
100 ml plant-based milk
100 ml lukewarm water
10 g instant yeast
30 g (2 Tbsp) olive oil
1 tsp salt

Toppings:
6-8 sundried tomatoes
12-14 green olives
salt
dried oregano

Important equipment:
baking tray 20×30 cm (7.87 x 11.81 Inch)

Instructions:

1. Start with heating up the milk - you want it to be warm, but not hot!

2. Place all the ingredients in the bowl (I recommend sifting the flour - but it will still work if you don't).

3. Mix everything well and work the dough for about 5-8 minutes. The dough should be elastic and not stick to your hands. You can add a bit of flour if needed - but be careful, don't add too much.

4. Put the dough in the bowl and cover the bowl with the clean cloth. Set aside for 1-1,5h for the dough to grow.

5. In the meantime chop the sundried tomatoes - I am cutting them roughly in three.

6. Place the dough in a baking tray lined with baking paper and flatten it with your hands.

6. Arrange the olives and tomatoes on top of the focaccia and sprinkle with salt and dried oregano.

7. Set aside to grow for about 30 minutes.

8. Preheat the oven to 180°C/356°F and bake the focaccia for 40-50 min on conventional oven settings.

9. Let the focaccia cool down slowly, and serve warm!

Notes and tips:

1. You can use any other toppings you like: onions, fresh tomatoes, mushrooms etc.
2. Make sure you have a look at the focaccia – you do not want it to burn – depending on your oven it might take less or more time for it to bake. It is ready when the surface is nice and golden.

focaccia with sundried tomatoes and olives
focaccia with sundried tomatoes and olives

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