Spoonie Kitchen
This vegan olive and rosemary focaccia is baked and photographed by Spoonie Kitchen, a Korean home-cooking creator. The golden crisp crust and soft chewy middle are made with olive oil, without eggs, dairy or honey. The recipe makes 4 servings; approximately 2 hours 30 minutes including proofing, made in a 10-inch cast-iron skillet.
Original published recipe and step photos: Spoonie Kitchen olive focaccia.
300g strong bread flour
4g instant yeast
10g sugar
6g salt
220ml lukewarm water
4 tbsp olive oil, divided
10 black olives
2 sprigs fresh rosemary
1/2 tsp coarse salt
This vegan olive and rosemary focaccia is baked and photographed by Spoonie Kitchen, a Korean home-cooking creator. The golden crisp crust and soft chewy middle are made with olive oil, without eggs, dairy or honey. The recipe makes 4 servings; approximately 2 hours 30 minutes including proofing, made in a 10-inch cast-iron skillet.
Original published recipe and step photos: Spoonie Kitchen olive focaccia.
Have a large mixing bowl, wooden spoon, cling film and an oven-safe 10-inch cast-iron skillet ready. Lukewarm water should not be hot. Allow about 90-100 minutes for proofing in two stages.
1. Combine the bread flour, sugar, fine salt and yeast in a bowl.
2. Pour in lukewarm water and mix with a wooden spoon. Stir in 2 tbsp olive oil until the sticky dough becomes smooth.
3. Cover and leave to rise until doubled, about 1 hour.
4. Oil a 10-inch cast-iron skillet and spread the dough evenly inside. Cover and prove for another 30 to 40 minutes, and preheat the oven to 220°C (428°F).
5. Drizzle remaining olive oil on top and press deep dimples all over with your fingertips. Press in black olives and rosemary, add coarse salt and bake for about 20 minutes at 220°C (428°F).
6. Remove carefully, protect hands from the hot skillet and serve warm.
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