Vegan Rosemary & Sea Salt Focaccia

I know alot of people are finding bread difficult to get hold of, especially ones that aren't just your standard loaf. This vegan rosemary & sea salt focaccia is a super great recipe to start with if you have never made bread before; it tastes amazing, it is a bit more interesting than the same bread everytime and it's easy to make.

Focaccia is one of my favourite types of bread; it goes great on the side of most meals or as part of a picky lunch which we love! It's also great if you want a snack, this is way better than chocolate.

I will put the nutrition information just before the pictures, if you want to make this recipe healthier you can use less salt and a healthier oil. I think it tastes amazing the way it is and you can't always eat incredibly healthy.

I think baking is a great thing to do in a time like this, and it's a great thing to get your kids involved in. Everyone is stressed and confused at the moment and although we would all like to help and be out of the house, the only thing we can do is stay indoors and not see our friends and family.

So this is the best time to get into some baking, start getting healthier by making homemade meals and really enjoy yourself making all the things you love to buy. It's a great stress reliever, especially making bread, it's great kneading some bread when you are frustrated!

Baking is how I get through difficult situations but it is also how I show my love! I put so much effort, time and love into everything I make and I hope that it shows.

It's so great to see how much people like my recipes and if I can help people with their baking! It makes everything worth it!

When I started this blog I wasn't sure how it was going to go, I just wanted to help people find some really great recipes that are affordable too.

As some of you may know; my daughter was diagnosed with cows milk protein allergy when she was 5 weeks out. We then discovered she has an allergy to egg, soya and prawns too. Which, other than the prawns, is the same for me.

I joined some support groups on facebook for people who have kids with these allergies and it became incredibly clear how little some people know how to cook and espeically cater for these allergies.

I've been cooking since I was 4 with my parents and Maxine's dad is a chef so I had no problem cooking food, I also have the added bonus that I've had these allergies my whole life so I knew more about it.

I just wanted to help some people get through the difficult times and figure out some super tasty recipes to feed their allergy babies!

It makes me so happy to think about how much I could be helping people and I hope that everyone loves these recipes as much as I do!

Please send me a message and let me know what you think of our recipes, if you are an allergy person or a vegan looking for some inspiration! I would love to have a chat!

Nutritional Information:

Calories: 2727g

Fat: 113.3g

Carbohydrates: 370.5g

Fiber: 15.3g

Protein: 52g

Calcium: 93mg

Iron: 8mg

This nutritional information is for both of the foccacia loaves so half it if you would like it for just the one.

We hope you like this recipe as much as we do!

Please don't forget to tag me in your pictures if you try any of our recipes @marisasveganrecipes on instagram and facebook.

If you have any questions please don't hesitate to message me if you have any questions or requests! I'm always more than happy to hear from you all and have a chat! You can message me on here, facebook or instagram. I look forward to hearing from you!

Rosemary & Sea Salt Focaccia

Ingredients

1 ⅓ Cup Warm Water

2 tsp Caster sugar

2 ¼ tsp Dried Active Yeast

3 ¾ Cup Plain Flour

2 tsp Sea Salt

½ Cup Olive Oil

2-3 tsp Fresh Rosemary

Method

Mix the warm water, sugar and yeast in a small bowl. Set aside for 15 minutes. You should see bubbles when the 15 minutes are over, this lets you know the yeast is active.

In a large bowl, sift the flour.

Add ¼ Cup oil, rosemary and the yeast mix to the flour.

Mix to combine and then knead for roughly 5-6 minutes.

Lightly oil a clean bowl, place the dough in the bowl, cover and keep in a warm place for 1 ½ hours or until the dough has doubled in size.

Preheat the oven 200C

Split the dough in half.

Spread the dough, using your fingers, on a tray and shape it.

Make holes in the dough with your fingertips.

Brush a little oil over the top.

Sprinkle the salt over the top.

Cook for 20-25 minutes.

Serve