Oh my, just reading that makes my mouth water. This is one of my absolute favourite recipes, so it’s definitely time I share it with you guys! My focaccia recipe uses a combination of spelt and regular all-purpose flour, so that it’s semi-whole grain (half grain?), but still rises thanks to the white flour. I top it with fresh rosemary, sundried tomatoes, fermented cashew cheese (tastes like feta), high quality extra virgin olive oil and a sprinkle of salt. Serve that with my awesome vegan aioli and you have the perfect dinner party dish! And yes, making your own aioli is worth it! This recipe is so good, and tastes just like the regular version with egg (perhaps even a little better..). If you’re not convinced already, you better just try the recipe right now!
Ingredients for the focaccia:
1/2 package dry yeast
1,5 cups whole wheat spelt flour
1 cup all-purpose (white) flour
a good sprinkle of salt
2 tbsp olive oil
3/4 cup lukewarm water
1 sprig fresh rosemary
1 chinese garlic or four garlic cloves
2 large sundried tomatoes (from a jar filled with oil)
50g fermented cashew cheese from Rawsome or 50g vegan feta of your choice
2 tbsp extra virgin olive oil
a sprinkle of sea salt
Ingredients for the aioli:
3 tbsp aquafaba (brine from chickpea can/carton)
1 clove of garlic
1 tbsp apple cider vinegar
1/2 tsp Dijon mustard
sprinkle of salt
1 dL sunflower or rapeseed oil
1 tbsp extra virgin olive oil
1 tsp fresh lemon juice
Method:
- Combine the yeast, water and 1 tsp of the white flour in a bowl and mix. Cover it with a kitchen towel and set to rest for 10 minutes somewhere warm (I use the bathroom floor).
- Take it back to the kitchen and add the flour and oil. Mix it well, you may have to use your hands to do this. Next you take the dough onto the kitchen counter to knead. If the dough is very wet and sticky, you may need some flour or oil, but it should be fine without as well. The recipe this is based on says to knead the dough for 10 minutes, but I get sick of kneading after about two minutes, so don’t stress it. Just give it as much love as you have to give. Don’t force it. Leave to rest in that same warm place for another thirty minutes.
- While the dough is proving, make the aioli. To a high-speed blender, add the aquafaba, Dijon mustard, apple cider vinegar, salt and garlic and mix until smooth. Keep the machine going and very slowly add the oil. Start with a few drops, and wait before adding a little more and a little more. It’s important not to add too much at once in order for the magic to happen. Keep mixing until you’ve added all the oil, scrape down what has gathered on the sides of the blender and keep mixing until it’s thick and creamy and looks like aioli. When it does look like that, transfer to a cute little jar and stir in the lemon juice. Put in the fridge.
- Turn on the oven at 200 degrees Celcius (about 400 F). Find a small baking tin (20×20 cm or 8×8 inches) and place in it a piece of baking sheet covering the bottom. Get the dough out, put it into the tin and squeeze it out. With your fingers, make lots of deep holes in the focaccia. Roughly chop the rosemary leaves, sundried tomatoes, garlic and fermented cashew cheese/vegan feta. Distribute evenly across the top of the focaccia and push it a little down into the dough. Let the focaccia rest for 10-20 minutes before baking, or don’t if you don’t have time or don’t care about it rising a little extra. Bake in the oven for 20-25 minutes until crispy on top and a little golden.
- Drizzle the extra virgin olive oil immediately onto the focaccia while still in the tin and sprinkle sea salt on top. After five minutes of cooling down, transfer to a cooling rack. Get out the aioli and slice the focaccia into nine or twelve pieces and serve!
- Enjoy! And I’d love to see your creation and hear what you think! You can share a photo of your focaccia on Instagram with an @greenwolff_alex or #greenwolff 🙂 Thank you for reading my post and I hope you love this recipe as much as I do! Here are the pictures<3
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