Rosemary Focaccia - Vegan

I'm not much of a baker. I don't bake that often. It seems to much work for me. See, I don't want to spend more than 1/2 hour of my evening in the kitchen. I have so many other things I'd rather be doing. But this bread is so easy, even I can bake it. So can you!

What goes in your body (2 vegan servings):

• 1/2 cup cold water
• 1 pack of active dry yeast
• A pinch of sugar
• 1 cup flour (plus dusting)
• 2 tbsp  olive oil (plus coating a dough)
• 1 tsp salt
• 1-2 stems of fresh rosemary

You are going to:

1. Microwave water for 30 seconds in a microwavable bowl.
2. Sprinkle sugar and yeast over heated water and let it stand for 5 minutes.
3. Pour flour, olive oil, salt, rosemary and activated yeast into a large bowl and mix well using your hand.
   
   
   
   
   
   
   
4. Kneed on dusted surface till the dough becomes bouncy, 2-3 minutes.
5. Shape the dough and coat it with olive oil. Let it rise in a warm place in a bowl for 45 minutes or until it doubles it's size.
   
   
   
   
   
   
   
   
6. Shape the dough on baking sheet, cover and leave for another 15 minutes. Preheat the oven for 425F.
7. Bake for 15 minutes.

Secrets from the chef:

• Sprinkle a pinch of Kosher salt (or any coarse salt) before baking for more flavor.
• I usually serve it with extra virgin olive oil to dip. Flavored dipping oil seems to be a bit of overkill since this focaccia already has nice rosemary flavor.
• The one in the picture was made with white flour. (I was out of whole wheat flour.) When using whole wheat flour, it turns out more dense. Since I like my focaccia to be a little more fluffy, I usually cheat it by using white&wheat flour, half and half.

Bon appétit!