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!
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.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.