Vegan Olive and Rosemary Focaccia

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WHAT'S SPECIAL

Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.

Focaccia, with its rich olive oil flavor and airy texture, is a beloved Italian bread that has won hearts worldwide. This vegan version, studded with pitted olives and fragrant rosemary, is a celebration of Mediterranean flavors. Each bite offers a delightful mix of salty olives, aromatic rosemary, and the unmistakable richness of olive oil. Perfect as an appetizer, side dish, or even on its own, this focaccia is a testament to how simple ingredients can come together to create something truly extraordinary.

Vegan Olive and Rosemary Focaccia

Indulge in a creamy, rich, and chocolaty dessert that’s not only delicious but also packed with the goodness of avocados. This Vegan Chocolate Avocado Mousse is a testament to how vegan desserts can be both healthy and decadent.
Servings 2 people
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ½ cups warm water
  • 1 packet 2 ¼ tsp active dry yeast
  • 2 tbsp olive oil plus more for drizzling
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup pitted olives chopped
  • 2 tbsp fresh rosemary chopped

Instructions

  • Yeast Activation: In a bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 10 minutes, or until frothy.
  • Mixing: In a large bowl, combine the flour and salt. Add in the yeast mixture and 2 tbsp of olive oil. Mix until a dough forms.
  • Kneading: Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth.
  • First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
  • Shaping: Press the dough into a greased rectangular baking tray. Using your fingers, make dimples in the dough. Sprinkle the chopped olives and rosemary over the top. Drizzle with more olive oil.
  • Second Rise: Let the dough rise for another 20 minutes.
  • Baking: Preheat the oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until golden brown.
  • Serving: Remove from the oven, let it cool slightly, then slice and serve.

Notes

The creaminess of the avocado provides the perfect base for this mousse, ensuring a silky-smooth texture without the need for dairy. Plus, it’s a great way to sneak in some healthy fats!
Calories: 180kcal
Cost: $15
Course: Breakfast
Cuisine: French
Keyword: Bakery, French Flavour, Quick & Easy

Did you try this recipe?

I’d love to hear your thoughts! Leave a comment below and don’t forget to tag @lady.withplants on Instagram and use the hashtag #LadyWithPlants.

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