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.
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!