How many focaccia do you want to bake?
Soft, vegan focaccia with KOMEKO TOASTGENUSS – fluffy, gluten-free and perfectly refined with olive oil, rosemary and sea salt.
For 1x Focaccia (baking dish 25 × 36cm)
#gluten-free
#vegan
Ingredients
For the dough:
-
1
Pack.
KOMEKO TOASTGENUSS (350g)
-
1
tsp sugar
-
1
tsp salt
-
21
g fresh yeast
-
330
g lukewarm water
-
4
tbsp olive oil
-
2
tbsp rosemary
-
some gluten-free flour and oil for preparation
Preparation
- Prepare dry and liquid ingredients
Mix KOMEKO TOASTGENUSS, sugar, and salt in a bowl. Dissolve the fresh yeast in lukewarm water, add 2 tablespoons of olive oil, and stir into the dry ingredients. Knead with a hand mixer or dough hook for about 10 minutes. - Knead the dough and let it rise
The dough should be a little sticky, so take it with very well floured hands, knead it briefly to form a ball, return it to the floured bowl and let it rise, covered, for about 1 hour at 35°C (middle rack, fan). - Pour the dough into the mold
After rising, drop the dough directly into the oiled baking dish and, using oiled hands, gently press it into the corners and onto the edges. - Top the focaccia and let it rise
Spread the remaining 2 tablespoons of olive oil over the focaccia dough and use your fingers to make deep holes all the way to the bottom. Finally, sprinkle with sea salt and rosemary. Cover and let the dough rise for another 45 minutes in the oven at 35°C. - Bake and enjoy
Leave the focaccia uncovered in the oven and increase the temperature to 200°C (fan oven). Once the oven reaches the right temperature, bake for approximately 25-30 minutes. Serve warm or cold and enjoy!
Our tips:For even more enjoyment, sprinkle with olive oil and Parmesan cheese when the focaccia comes out of the oven, then place the ham on top and serve.
For an extra-tasty focaccia, you can add olives and sun-dried tomatoes to the dough before letting it rest for the second time (end of step 3). Add olives and sun-dried tomatoes to the dough and press them lightly into the dough.
