Ingredients:
- 400 g YesYouCan Multigrain Bread Mix
- 280 mL Water
- 3 g of instant dry yeast
- Pinch of salt
- 4 tbsp. olive oil
- 1 tablespoon fresh rosemary
- 2-3 tbsp.olive oil
- Pinch of flaky sea salt
- 3-4 tbsp. of cherry tomatoes (optional)
- 1–2 tbsp. vegan parmesan or Parmesan cheese (optional)
- Combine all the wet and dry ingredients in a large mixing bowl.
- Using an electric mixer, mix on medium speed for 1 minute or until well combined. Scrape along the sides of the bowl with a spatula.
- Line the baking tray with baking paper and lightly grease the tray with olive oil. Tips: The olive oil will prevent the dough sticking to the tray and it also gives the focaccia a better aroma .
- Place the dough into the prepared baking tray, lightly oil your hands, press the dough and fill the baking tray completely.
- Cover the dough with a cling wrap or tea towel, proof for 30 min to 1 hour or until doubled in size.
- Once the dough is proofed, preheat the oven to 200 C (fan forced). Lightly grease your hand with olive oil, dip your fingers in the dough and create "dimples"
- Drizzle more olive oil to your preference. Sprinkle fresh rosemary and sea salt or any other toppings.
- Bake for 30-40 mins* or until golden brown. Remove from the oven and leave focaccia to cool for 10 minutes before slicing.
*use as a guide only, as all ovens vary.
