Focaccia Bread with Rosemary – bread – Hope you will like this one also, it is one of the best bread. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- Dough:
- 1/2 teaspoon dry yeast
- 1 cup lukewarm water
- 2 cups spelt, whole wheat or unbleached wheat flour (amount of flour may be adjusted
- depending on type of flour used)
- 1/2 teaspoon sea salt
- 3 tablespoon olive oil
- Topping:
- 2 tablespoon olive oil
- 1 tablespoon crushed fresh rosemary leaves
- 1 teaspoon coarse sea salt
Directions:
Place yeast in a bowl with 1/2 cup of the lukewarm water
and stir until dissolved. Add remaining water, oil, salt and
flour and mix well. Cover bowl and let rise in warm place
until double in size. Knead dough on floured surface,
adding more flour if needed to make a shiny and elastic
dough. Place dough in an oiled 9 inch cake pan or spring
form. Press dough into pan and let rise again for at least
1/2 hr. When risen, make many deep holes in dough with
finger and brush on topping.
Bake at 425 F for 20-30 mins.
Serves:
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