Vegan Grape and Rosemary Focaccia Recipe with The neat Egg

Directions

1. Prepare the Neat Egg:

• In a small bowl, combine 1 tablespoon of neat egg mix with 2 tablespoons of water. Stir until fully combined and let it sit for a minute.

2. Activate the Yeast:

• In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

3. Make the Dough:

• Add the neat egg mixture, 1/4 cup olive oil, and salt to the yeast mixture. Gradually add the flour, mixing until a soft dough forms.
• Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Shape the Focaccia:

• Preheat your oven to 400°F (200°C).
• Once the dough has risen, punch it down and transfer it to a baking sheet lined with parchment paper. Stretch and press the dough out to form a rectangle or an oval about 1/2 inch thick.
• Use your fingers to create dimples all over the surface of the dough.

5. Add the Toppings:

• Evenly scatter the halved grapes over the dough, pressing them slightly into the surface.
• Sprinkle the chopped rosemary over the top.
• Drizzle the entire surface with 2 tablespoons of olive oil and sprinkle with coarse sea salt.

6. Bake the Focaccia:

• Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.
• Remove from the oven and allow it to cool slightly on a wire rack.

7. Serve:

• Slice and serve the focaccia warm or at room temperature. It’s perfect as a snack, appetizer, or side dish.

This vegan grape and rosemary focaccia is a delightful blend of sweet and savory flavors, with the neat egg providing a tender and airy texture to the dough. Enjoy!