The Complete Idiot's Guide to Vegan Baking - Donna Diegel [50]
30 to 40 minutes
Bake time:
15 to 20 minutes
Serving size:
1 piece
1 cup warm water
1 TB. olive oil
1 tsp. agave syrup
2 tsp. soy lecithin
1 tsp. salt
1 TB. vital wheat gluten
½ tsp. freshly ground black pepper
1 tsp. fresh minced garlic
1½ tsp. plus 1 TB. freshly minced
rosemary
1 tsp. garlic powder
2½ cups bread flour
2 tsp. instant yeast
2 TB. garlic oil
½ to 1 tsp. kosher salt
1. Spray or grease a baking sheet with vegetable shortening.
2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, olive oil, agave syrup, and soy lecithin, or blend with a whisk. Add salt, vital wheat gluten, black pepper, garlic, 1½ teaspoons rosemary, garlic powder, bread flour, and instant yeast, and mix until dough forms a ball.
3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).
4. Turn out dough onto well-floured surface, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 minutes.
5. Using a rolling pin or your hands, roll or pat dough into a rectangle, about 8×12×¾ inch thick. Press your oiled fingers into dough to make dimples, and spread with garlic oil. Sprinkle remaining 1 tablespoon rosemary and kosher salt evenly over the top, pressing down into dough carefully. Place on the prepared pan.
6. Loosely cover focaccia with a kitchen towel and let rise in a warm place for about 30 minutes. Do not disturb dough or expose to any drafts.
7. Preheat the oven to 400°F.
8. Bake for 15 to 20 minutes or until focaccia is lightly browned. Cool on a wire rack, or eat warm. Cut into 6 to 8 slices. This is best eaten the same day, but you can also store it in a plastic bag to enjoy later.
Variation: This focaccia pairs well with any fresh or dried herbs. Also try experimenting with a variety of flavored oils, like sesame oil, basil oil, or chili pepper oil for a real hot bite!
VEGAN VOCAB
Similar to pizza, focaccia is a flat, oven-baked bread usually seasoned with olive oil and herbs, and sometimes topped with onions, vegetables, cheese, and salt. Before baking, it is often “docked” by pressing oiled fingers into the dough to create dimples after which more olive oil is brushed on so it can settle in the dimples. Focaccia can be eaten as is or used to make sandwiches.
Whole-Wheat Pitas
If you’ve never tried making pita breads, now is the time! This simple and humble whole-wheat bread has a slightly nutty flavor, and the hollow interior is just right for making a pita pocket sandwich.
Yield:
8 pitas
Prep time:
30 to 40 minutes
Bake time:
4 to 7 minutes
Serving size:
1 pita
1¼ cups warm water
2 TB. canola or olive oil
½ tsp. unbleached cane sugar
1½ tsp. salt
1¾ cups whole-wheat flour
1¼ cups bread flour
2 tsp. instant yeast
1. Have 1 or 2 small ovenproof wire racks handy.
2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, canola oil, unbleached cane sugar, and salt, or blend with a whisk. Add whole-wheat flour, bread flour, and instant yeast, and mix until dough forms a ball.
3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra bread flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).
4. Turn out dough onto well-floured surface using bread flour, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 minutes.
5. Preheat oven