FOCACCIA WITH SUNDRIED TOMATOES AND CHILI PEPPER

Recently we have used lots of sundried tomatoes and chili pepper. There’s still some of it left. So we’re going to use it again - nothing goes to waste in vegan kitchen. Here’s the recipe for vegan yeast cake - focaccia. Perfect as a snack or something extra for the salad. Full of flavors and nutritious. Delicious!
Ingredients:


400 g wheat flour
200 ml water
salt
1 chili pepper
2 tsp Herbes de Provence
8 sundried tomatoes in olive oil
5 tablespoons olive oil

Leaven:

25 g fresh yeast
pinch of sugar
60ml warm water
2 tablespoons flour
Instructions:


Dissolve the yeast in 60ml of warm water. Add sugar and mix well. Add and 2 tablespoons of flour, mix again and leave to froth.

Sift the measured flour into a mixing bowl. Chop the tomatoes And chili pepper finely.

Add the leaven, water and olive oil to the flour. Season with some salt, add Herbes de Provence, tomatoes and chili pepper. Knead the dough until it’s smooth and firm, and is no longer sticky.



Shape dough into a ball and cover it with a kitchen towel. Leave it for 30 minutes to rise.

Preheat the oven to 220 degrees C. Cover the baking pan with baking sheet. Spread the dough on the pan.


Bake the focaccia for about 15-20 minutes.


It goes perfectly with a fresh salad.




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