#veganbaking #focaccia #breadrecipe

Today I am going to share with you how we make focaccia the easy way without kneading, no measuring needed either with a special guest, my husband Trey!
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Recipes - We don't measure much in our home cooking but here's a guide for what we made to help you:

To make a small batch:
In a mixing bowl add 1 cup of water, 1 tsp active dry yeast, 1.5 to 2 tsp salt, 1-2 tsp sugar. Then add 2 1/4 cups of unbleached organic all purpose flour. Mix until you see most of the loose flour has been incorporated.
Cover bowl with a towel or plate and let it rest for 45 mins to 1 hour in a warm place to proof.
Using wet hands, stretch and fold the dough a few times (10-20 times) to stretch the dough and develop gluten.
Optional: You can cover again and let proof another 30 mins
On a parchment lined baking sheet cover the bottom with olive oil. Place dough onto the baking sheet and spread evenly with fingers. Then poke some holes using your fingers.
Cover then let sit for 30 mins to 1 hour until doubled in size. Drizzle additional olive oil and sprinkle salt on top.
Preheat oven to 400F and bake for 17-20 mins.
Once done, let cool for 10 mins and serve!

You can of course add your own toppings such as olives/tomatoes, anything you may have at the baking sheet phase.

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Hi! We are Trey and Rosa, we have 5 kiddos and we moved from the big city of Las Vegas to the outskirts to homestead and grow our own food with the goal of self-sufficiency. We converted to eating plant based due to health reasons and we've seen the benefits it has done to our family!
We have a small homestead/desert garden and we are passionate about growing our own food, eating a clean & healthy plant-based diet, cooking food from scratch, and making simple skincare products for our family and for you.

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