I LOVE BREAD!
I varied a recipe I’ve been making for years and I LOVE this variation! It don’t matter if you are flexitarian, vegetarian, vegan, pescetarian, omnivore, or what ever label may apply to the way you eat. I usually say vegan because if it is vegan then most people understand that it definitely will be something they can eat because of course everyone knows that vegan means no animal products, and that it is plant-based food.
Here is the recipe – ENJOY!
Serving Size 1/8th of loaf
Calories from Fat 54
Total Fat 6.0g
Saturated Fat 0.8g
Dietary Fiber 2.6g
– This focaccia is all white flour with added nutritional yeast. When dough is formed into one large round loaf this loaf will be about 11″ diameter and 1-1/2 ” high. warm water 1-1/4 to 1-1/2 cups warm water, add 2-1/4 tsp active yeast, let it bloom, then add the 1/2 cup nutritional yeast, stir together, let set. Mix 1 tsp salt into the 3 cups of flour, add any herbs you want, I use about 1 tbsp dried leaves of thyme, then add a little at a time stirring until dough comes together, then turn out on floured surface and knead well adding flour as needed until dough isn’t sticky. Place in olive oil greased bowl, coat top of the
dough, cover and let rise for about an hour or until double. Then punch down and form loaf, slice into top with a sharp oiled knife to make a cross like you are cutting into 4 equal
pieces but only cut about 1/4 deep, then coat entire top with olive oil and sprinkle with kosher coarse salt (sea salt coarse is ok) place in greased pan, (I use large cast iron skillet) let rise for about 30 minutes while oven comes up to temperature 400 degrees. Bake in the oven for about 10 minutes and then cover pan and turn temperature to about
350, bake covered for about 30 minutes, then uncovered for about 10 more minutes. During the cooking time check to see if it is done, ovens vary for cook times. It should have nice golden brown crust and sound hollow when thumped.