Vegan Sundried Tomato And Olive Focaccia
Vegan Sundried Tomato And Olive FocacciaRecipe by Zena Scott
This delicious vegan foccacia recipe makes the perfect side dish or veggie packed sarnie! With a hit of protein from Pulsin’s Unflavoured Rice Protein this will definitely be a crowd pleaser! Packed with sundried tomatoes, olives, fresh rosemary and a bit of plant based protein power you’ll find yourself coming back to this recipe again and again.
Pulsin’s Unflavoured Rice Protein has a 81% protein content is one of the highest quality vegan proteins you can buy. Brown rice protein is lower in salt than alternative vegan proteins and has a high digestibility and amino acid profile. As with all of Pulsin’s products it is made using only the finest natural ingredients. It’s a great one to add into your protein arsenal, and can be added to sweet and savoury recipes.
Looking for some more inspiration? Check out some more Unflavoured Rice Protein recipes here.
Looking for a sweeter kick? Check out Pulsin’s Natural Vanilla Protein , Natural Chocolate Protein and range of Supershakes.
Pulsin’s wide range of products also includes Protein Bars, High Fibre Brownies, Ready To Drink Shakes, Keto Products and Bars. Their entire range is vegan or vegetarian and gluten free. Their mission? To help you feel good!
300g white bread flour
1 sachet of fast active yeast (7g)
220ml warm water
1 teaspoon of salt
60ml Extra Virgin Olive Oil
1 tablespoon of Pulsin Unflavoured Rice Protein
1 sprig of rosemary (leaves picked)
50g sundried tomatoes
30g mixed olives (halved)
- Begin by adding the warm water and the fast-active yeast to a bowl and leave to sit for a couple of minutes until some bubbles start to appear.
- Add the flour, salt and rice protein and mix. Then add the olive oil and yeast mixture and combine until it comes together to form a dough.
- On a lightly oiled surface knead the dough for around 5 minutes. If the mixture seems too sticky, sprinkle a little bit more flour on the surface.
- Place in a lightly oiled bowl and cover with a tea towel. Put in a dark place for 1 hour to rise. Meanwhile combine the rosemary with 1 tablespoon of olive oil and put to one side.
- After an hour the dough should have doubled in size. Empty into a rectangular baking dish or tray and stretch the dough to fill the shape. Alternatively, just stretch the dough to desired shape.
- Using your finger poke several holes in the dough, and then place the dough back in a dark place for 20 minutes. Preheat your oven to 200 degrees.
- Place the sundried tomatoes and olives into the holes and then insert the rosemary into them. Drizzle with a tiny bit more oil, and place in the oven for 25 minutes.
- Remove from oven when lovely and golden and leave to cool slightly before enjoying.