Focaccia is an oven-baked Italian bread similar in style and texture to pizza doughs. This version is oil-free, crisp on the outside, soft and chewy inside and flavored with rosemary and garlic. Holds up well to lots of juicy vegetables.
Author: Ordinary Vegan
Recipe type: Bread
Serves: 8
Ingredients
4 tablespoons vegetable broth
3 tablespoons chopped fresh rosemary
1 tablespoon minced garlic
¼ -ounce envelope active dry yeast
1¼ cups warm water
2 teaspoons of maple syrup
1 teaspoon salt
2¾ cups of white whole wheat flour (or gluten-free flour)
In a large mixer bowl fitted with a dough hook, dissolve the yeast, maple syrup, salt in the warm water. Add the garlic rosemary mixture. Let sit for 10 minutes.
With the mixer running, add the flour, ½ cup at a time, mixing until the dough pulls away from the sides of the bowl and is smooth and elastic. Transfer the dough to a greased bowl, cover and let rise for 40 minutes.
Pre-heat the oven to 375 degrees F. Sprinkle a large baking sheet with the cornmeal.
Turn the dough out to a floured surface and knead by hand for 5 minutes. Using a rolling pin, roll the dough into a 10-12 inch rectangle. Transfer to baking sheet and let sit and rise for another 15 minutes.
Transfer to oven and bake for 30 minutes or until crisp and brown. Let cool.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/28-day-plant-based-diet/