Vegan Sundried Tomato And Olive Focaccia
Vegan Sundried Tomato And Olive Focaccia
Servings
5
servingsPrep time
10
minutesCooking time
30
minutesThis delicious vegan foccacia recipe makes the perfect side dish or veggie packed sarnie! With a hit of protein from Pulsin's Unflavoured Rice Protein this will definitely be a crowd pleaser! Packed with sundried tomatoes, olives, fresh rosemary and a bit of plant based protein power you'll find yourself coming back to this recipe again and again.
Pulsin's Unflavoured Rice Protein has a 81% protein content is one of the highest quality vegan proteins you can buy. Brown rice protein is lower in salt than alternative vegan proteins and has a high digestibility and amino acid profile. As with all of Pulsin's products it is made using only the finest natural ingredients. It's a great one to add into your protein arsenal, and can be added to sweet and savoury recipes.
Ingredients
300g white bread flour
1 sachet of fast active yeast (7g)
220ml warm water
1 teaspoon of salt
60ml Extra Virgin Olive Oil
1 tablespoon of Pulsin Unflavoured Rice Protein
1 sprig of rosemary (leaves picked)
50g sundried tomatoes
30g mixed olives (halved)
Directions
- Begin by adding the warm water and the fast-active yeast to a bowl and leave to sit for a couple of minutes until some bubbles start to appear.
- Add the flour, salt and rice protein and mix. Then add the olive oil and yeast mixture and combine until it comes together to form a dough.
- On a lightly oiled surface knead the dough for around 5 minutes. If the mixture seems too sticky, sprinkle a little bit more flour on the surface.
- Place in a lightly oiled bowl and cover with a tea towel. Put in a dark place for 1 hour to rise. Meanwhile combine the rosemary with 1 tablespoon of olive oil and put to one side.
- After an hour the dough should have doubled in size. Empty into a rectangular baking dish or tray and stretch the dough to fill the shape. Alternatively, just stretch the dough to desired shape.
- Using your finger poke several holes in the dough, and then place the dough back in a dark place for 20 minutes. Preheat your oven to 200 degrees.
- Place the sundried tomatoes and olives into the holes and then insert the rosemary into them. Drizzle with a tiny bit more oil, and place in the oven for 25 minutes.
- Remove from oven when lovely and golden and leave to cool slightly before enjoying.
