Easy focaccia bread

  • Skill Medium
  • Prep time 15min + rising mins
  • Cook time 25min mins
  • Servings 6-8

Ingredients

  • 5 Tbsp olive oil, divided 
  • 1 cup So Good™ Oat Milk
  • 3/4 cup hot water
  • 3 cups plain ?our (450g)
  • 1 1/2 Tbsp ?nely chopped fresh rosemary
  • 1 sachet instant yeast (8g)
  • 1 1/4 tsp ?ne salt
  • 1 tsp garlic powder
  • 1/2 tsp coarse sea salt
  • 1 sprig rosemary

Method

  1. Drizzle 1 1/2 tablespoons olive oil into a large non-stick roasting tray or Swiss roll pan (approximately 23cm x 33cm).
  2. Combine 3 tablespoons olive oil, oat milk, water, ?our, rosemary, yeast, ?ne salt and garlic powder in a large bowl. Use an electric mixer to beat on high speed for 1 minute.
  3. Scoop the sticky mixture as evenly as possibly into prepared pan. Cover the pan and leave at room temperature for 1 hour, until dough has pu?ed up and roughly doubled in size.
  4. Meanwhile, preheat oven to 180ºC fan bake.
  5. Use your ?ngers to gently press dimples into the dough. Drizzle with remaining 1/2 tablespoon oil and sprinkle with coarse salt and leaves from the sprig of rosemary.
  6. Bake for 25 minutes, until golden brown and cooked through. Leave in tray for 5 minutes, then carefully transfer to a wire rack. Serve warm or at room temperature.

Tips

  •  Dried rosemary can be used instead of fresh - use 1 1/2 tsp in the dough and 1/2 tsp on top.
  • You can decorate the bread with whatever you fancy - try olives or semi-dried tomatoes instead of (or in addition to) rosemary.
  • Per Serve
  • Energy (kJ)
    1262
  • (Cal)
    301
  • Protein (g)
    6
  • Fat (g)
    12
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    39
  • Sugars (g)
    2
  • Dietary Fibre (g)
    2
  • Sodium (mg)
    512
  • Potassium (mg)
    179
  • Calcium (mg)
    51
  • Iron (mg)
    1