Focaccia is usually known to be from Italy, but here is a Greek vegan version that I have been making for many years. This works great for sandwiches, cut length wise. One of my favorite sandwiches to make with this focaccia is layers of eggplant fried in olive oil, roasted red peppers, caramelized onions, slices of feta, topped with oregano, olive oil and balsamic vinegar. I also like to serve this topped with and of our vegan pesto recipe and a slice of tomato. And, of course, it is quite good on it’s own. Enjoy!
Rosemary and Olive Focaccia
- 4 1/2 cups all-purpose flour
- 2 tbsp dry yeast
- 1 tbsp oregano
- 1 tbsp sugar
- 2 tsp salt
- 1/3 cup extra virgin olive oil
- 2 cups warm water
- 2/3 cup Kalamata olives, pitted
- 2 tbsp dried or fresh rosemary, chopped
Preheat oven to 350 degrees F.
Mix flour, yeast, oregano, sugar, salt, olive oil and water in a bowl. Knead until dough is soft (at least 5 minutes). Cover with a warm, moist towel and put in a warm place until dough has doubled in size (about an hour).
Spread dough on a baking (cookie) tray, pressing lightly so that it is flat and even.
Oil dough. Make little cavities throughout dough by pressing down with your fingers. Place olives and rosemary in cavities.
Bake at 350 degrees for 1 hour. Serve hot.
Calories: 2913kcalCarbohydrates: 454gProtein: 63gFat: 93g