Vegan Recipes

Breads

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Herb Focaccia

1 package active dry yeast
1/4 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
4 tablespoons olive oil
Herbes de Provence, or Italian Seasoning
Garlic salt, if desired

In a small bowl, dissolve yeast and sugar in water. Set aside until bubbly, about 5 minutes.
Mix flour and salt in a large bowl. Make a well in the center and pour yeast mixture and one tablespoon of olive oil into it.
With your fingers, gradually incorporate flour into the liquid until dough forms.
If mixture is too dry to hold together, sprinkle a little additional water over dough and mix well.
Conversely, if too wet, sprinkle a little additional flour over dough and mix well.

Knead dough until smooth, about 5 minutes. Oil bowl, and place dough back in, turning once to cover with oil.
Cover bowl with kitchen towel and let rise in a warm place until doubled in bulk, about an hour.
Spray a jelly-roll pan or cooking sheet (about 9x13) with cooking spray. Punch dough down.
Place dough in center of prepared pan and spread out evenly to cover pan. Brush with remaining olive oil.
Use your fingers to “dimple” the surface. Sprinkle with herbs and garlic salt. Let rise in a warm place, uncovered, for 30 minutes.

Preheat oven to 400 degrees. Bake until top is a light golden brown, about 15 minutes. Cut into slices and serve.

Note: This can be prepared up to one day ahead. After baking, keep in airtight container at room temperature.