Vegan Zucchini Onion Focaccia Bread
Ingredients
- Ingredients
- ½ cube Yeast 21 grams (approximately 1.5 ounces)
- 400 grams Pastry flour
- ½ tsp salt
- 50 milliliters olive oil
- Pastry flour (for kneading)
- 1 Red onion
- 1 Zucchini
- 1 tsp dried thyme
- olive oil (for brushing)
- coarse Sea salt
Preparation steps
Combine the yeast with 200 ml (approximately 3/4 cup) of warm water.
Sift the flour and salt into a large bowl. Stir the dissolved yeast into the flour and knead with the dough hook attachment of an electric hand mixer until a smooth dough is formed. Cover and let rise in a warm place for about 45 minutes.
Peel the onion and slice thinly. Rinse the zucchini and cut into thin slices. Toss the zucchini and onion slices together and season with salt, pepper and thyme.
Preheat the oven to 200°C (approximately 400°F). Transfer the dough to a floured surface, knead a few times and divide into 2 equal portions. Roll the two portions out into circles about 20 cm (approximately 8 inches) in diameter. Place on a well-greased baking sheet and prick several times with a fork. Brush the dough with olive oil, sprinkle with sea salt and top with the zucchini and onion slices. Cover and let stand for 15 minutes, then bake for 25 minutes, until golden brown.