Rosemary Garlic Focaccia

This is a slight adaptation from a recipe I found in "The 100 Best Vegan Baking Recipes". It is exactly what a focaccia should be, crispy on the outside, soft and delicious on the inside. You could mix in other herbs into the bread, or add additional rosemary/ garlic to your liking.


Ingredients (make two 8 inch round focaccia):
Dough:
1 packet yeast (2 1/4 tsps dry yeast)
1 tsp sugar
1 3/4 cups warm water
1 tsp salt
2 tblsp olive oil
3-4 cups of flour (added until a slightly sticky, but firm dough is created)
1 1/2 tsp dried rosemary
2 garlic cloves, minced

Topping:
1 tblsp olive oil
1 1/2 tsp dried rosemary
1 1/2 tsp sea salt

- In a large bowl, stir yeast, sugar and water together. Let sit for 5 minutes until foamy.  Stir in salt and olive oil.
- Add flour, 1 cup at a time, and fold together until an elastic dough is made. Knead dough for 4 minutes on a floured surface. Place dough in a slightly oiled bowl, cover with a kitchen towel and let rise for 1 hour (until doubled)
- Once risen, add  rosemary and minced garlic and knead into dough.
- Lightly oil 2 8 inch pans. Divide dough into pans and cover with a kitchen towel. Let rise (again) for 30 minutes (or until dough meets the edges of the pan).
-  Make small indentations on the top of the bread with your finger tip. Brush bread with olive oil, and sprinkle with rosemary and sea salt.
- Bake at 400 degrees for 30-35 minutes (or until the top of the bread is slightly brown). Enjoy!