Vegan Rosemary Focaccia

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and fine sea salt.

   Ca. 2 min.

2. 2

   Gradually add the warm water and olive oil to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.

   Ca. 3 min.

   Kokkens note: The dough will be wet and sticky.

3. 3

   Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 1 to 1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A warm spot in your kitchen will help the dough rise faster.

4. 4

   Lightly oil a 9x13 inch baking pan.

   Ca. 1 min.

5. 5

   Gently transfer the risen dough to the prepared baking pan.

   Ca. 1 min.

   Kokkens note: Avoid aggressively deflating the dough.

6. 6

   Drizzle the topping olive oil over the dough.

   Ca. 1 min.

7. 7

   Using your fingertips, gently press dimples all over the surface of the dough.

   Ca. 2 min.

   Kokkens note: Press firmly but not all the way through to the bottom of the pan.

8. 8

   Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the dough.

   Ca. 1 min.

9. 9

   Cover the pan again and let the dough rest for another 30 minutes.

   Ca. 30 min.

   Kokkens note: This second rise develops more flavor and texture.

10. 10

    Preheat your oven to 200°C (400°F).

    Ca. 15 min.

    Kokkens note: Ensure the oven is fully preheated before baking.

11. 11

    Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.

    Ca. 25 min.

    Kokkens note: The internal temperature should be around 93-96°C (200-205°F).

12. 12

    Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool completely.

    Ca. 5 min.

    Kokkens note: Cooling on a rack prevents the bottom from becoming soggy.