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Fluffy vegan focaccia
Fluffy vegan focaccia
Serves 4
- 1 pack M&S ciabatta and focaccia bread mix
- 400ml olive oil
- 1 tbsp Plant Kitchen vegan pesto
- 2 tbsp sundried tomatoes, finely chopped
- 1 tbsp roasted red peppers, finely chopped
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- Pour the mix into a bowl, add 400ml water and combine to make a sticky dough.
- Grease a clean bowl with half of the olive oil. Tip in the dough, cover and leave to rest for 1 hour.
- Fold the dough 4 times and cover again. Repeat this process 3 more times, resting for an hour between each fold, adding the rest of the olive oil as you go to stop it sticking. Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place the dough in a 30 x 20cm tray greased with olive oil and push into the corners. Use your fingertips to make deep holes in the dough.
- Spoon blobs of pesto on to the dough, then scatter over the tomatoes and peppers. Bake for 20 minutes, until golden brown, then cool on a wire rack.
