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Focaccia with Roma Tomatoes and Onions

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Focaccia with Roma Tomatoes and Onions
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Focaccia with Roma Tomatoes and Onions

Added by: on Feb 5th, 2013
A thick and fluffy vegan focaccia with roma tomatoes, onions and fresh rosemary on a golden crispy bread.
Rating:
5
Prep Time:
90 min
Cook Time:
20 min
Ready In:
1 h 50 min

Servings

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Original Recipe Yield: 8-10 servings
 

Ingredients:

  • 1 packet (1/4 oz) active dry yeast
  • 1 cup warm water
  • 1 teaspoon evaporated cane sugar
  • 2 1/2 cups organic unbleached all-purpose flour
  • 1 teaspoon pink himalayan salt
  • 1/4 cup organic extra virgin olive oil
  • 2 tablespoons organic extra virgin olive oil
  • 1 organic onion (thinly sliced)
  • 2-3 organic roma tomatoes
  • 2-3 sprigs fresh rosemary (needles removed from the stem)
  • 2 tablespoons organic extra virgin olive oil
Nutrition Facts
Focaccia with Roma Tomatoes and Onions

Servings Per Recipe: 8

Amount Per Serving

Calories: 278

  • Total Fat: 14 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 301.6 mg
  • Total Carbs: 33.3 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 2.1 g
  • Protein: 4.8 g
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Directions:

1

For the dough:

2

In a medium bowl, mix yeast, warm water and sugar (or honey).

3

Let the mixture rest for approximately 10 minutes until it the yeast "blooms" and bubbles form on the top.

4

Add in the flour, salt and 1/4 cup of olive oil and stir until well combined.

5

Turn the dough on a well floured surface and knead gently until the dough is smooth, approximately 5 - 10 minutes.

6

Place in a lightly oiled bowl and cover with a kitchen towel.

7

Let the dough rest in a warm place (or dehydrator set at 100 degrees) until it doubles in size, for approximately 1 hour.

8

Remove the dough from the bowl and press down into a lightly oiled 9 x 13 baking sheet until it touches the edges (or divide between 2 six inch cake pans for a thicker version).

9

Using your fingers, poke holes all over the dough.

10

Drizzle the other 2 tablespoons of olive oil over the dough and into the holes.

11

Let the dough rest until it becomes puffy, or approximately 20 minutes.

12

For the topping:

13

Add the onion slices, sliced roma tomatoes and rosemary on top of the dough.

14

Drizzle the toppings with 2 tablespoons of olive oil.

15

Bake at 450 degrees for approximately 20 minutes or until golden brown.

16

Remove from oven and cool on rack before serving.

17

Enjoy!

Cooks' note:
Note #1: I used two 6 inch round cake pans instead of one 9 x 13 baking sheet which made the bread very thick and fluffy. If you prefer a thin focaccia, just use the 9 x 13 baking sheet.

Note #2: The original recipe called for honey to mix with the yeast, but I made a vegan version using evaporated cane sugar. If you don’t need it vegan, you can just use honey.

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Ratings & Reviews:

Steve S

Steve S

By: Steve S on Feb 11th, 2013
Rating:
0
looks tasty
Kathy M

Kathy M

By: Kathy M on Feb 5th, 2013
Rating:
0
absolutely delicious

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