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🍽️ Crispy Vegan Focaccia

467 kcal · 30 min · 4 servings

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 the yeast in about 200 milliliters of lukewarm water.
2. 2. Mix the flour with the salt in a large bowl.
3. 3. Pour the yeast-water mixture and 4 tablespoons of olive oil into the flour.
4. 4. Knead everything into a smooth dough using the dough hooks of a hand mixer.
5. 5. Ensure the dough is soft and releases from the sides of the bowl.
6. 6. If the dough is too sticky, add a little more flour.
7. 7. If the dough is too firm, add a little lukewarm water.
8. 8. Cover the bowl with a kitchen towel.
9. 9. Let the dough rise in a warm, draft-free place for about 45 minutes.
10. 10. Knead the risen dough thoroughly on a floured work surface.
11. 11. Shape four flatbreads from the dough, each about 30 centimeters long.
12. 12. Place the flatbreads on two baking sheets lined with baking paper.
13. 13. Cover the flatbreads again with kitchen towels.
14. 14. Let the flatbreads rise again for about 15 minutes in a warm place.
15. 15. Press small indentations into the surface of the flatbreads using your knuckles.
16. 16. Poke the surface several times with a fork.
17. 17. Brush the flatbreads with the remaining olive oil.
18. 18. Sprinkle coarse sea salt over the flatbreads.
19. 19. Wash the rosemary and shake it dry.
20. 20. Pluck the rosemary needles from the stems.
21. 21. Scatter the rosemary needles over the focaccia.
22. 22. Preheat the oven to 220 degrees (convection 200 degrees, gas level 3 to 4).
23. 23. Bake the focaccia for about 25 minutes in the preheated oven.

Nutrition per serving

• kcal: 467
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 67 g