This vegan focaccia with green olives and semi-dried tomato is great to be enjoyed by itself or as the base for a bruschetta: try it with the cherry tomato bruschetta available on Magnifico Food’s website!
Dissolve the brewery yeast in a few tbsp of water
Put in a bowl what follows: the dissolved yeast, the flour, the salt, the oil, and the sugar, and start to knead with your hands while adding the water little by little.
Let the dough rest for a few minutes.
Take a baking tray and grease its surface with some oil.
Put the dough on the baking tray and start spreading the dough with your hands until the dough occupies the entire tray (to ease this process, put a little olive oil on your hands, it’ll help you to spread the dough!).
The real Italian focaccia has a few “holes” on the surface: pinch its surface to get the real focaccia look!
Let the focaccia rest for 1 hour to allow the yeast to work.
Now for the topping: cut the green olives in half and remove the pits. Press the halved olives and the semi-dried tomatoes on the surface of the focaccia. Sprinkle the focaccia with coarse salt and rosemary.
Put in the oven at 375F for 20 minutes.
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