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vegan foccacia 1.jpg
vegan foccacia 1.jpg

vegan sundried tomato and olive focaccia

Prep - 10 Minutes
Cook - 30 Minutes
5 Servings

Vegan Sundried Tomato And Olive Focaccia

 

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 Faba Protein Natural Chocolate Pea Protein and range of Supershakes.

Pulsin's wide range of products also includes Protein BarsHigh Fibre BrowniesReady To Drink ShakesKeto Products and Kid's Bars. Their entire range is vegan or vegetarian and gluten free. Their mission? To help you feel good!

Sundried Tomato & Olive Focaccia Cut On Board | Pulsin Recipe | Rice Protein
Sundried Tomato & Olive Focaccia Slices Piled On Chopping Board| Pulsin Recipe | Rice Protein

INGREDIENTS

    FOCACCIA

  • 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)

METHOD

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

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.

STEP 8

Remove from oven when lovely and golden and leave to cool slightly before enjoying.

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What Luce Eats

http://whatluceeats.com/

My name is Luce (more commonly known as WhatLuceEats), and I'm a plant based recipe developer and food photographer. I fell in love with being in the kitchen nearly 2 years ago, when I adapted my lifestyle to being plant-based. My hobby has turned into my career, and I now spend every day creating delicious vegan recipes both sweet and savoury, for all to enjoy. The aim of WhatLuceEats is to show that following a plant based diet is not flavourless, but in fact, full of deliciousness and variety.

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