Vegan Sourdough Spelt Focaccia

Name: Vegan Sourdough Spelt Focaccia
Yield: Makes 15 servings
Ingredients: 1 3/4 cups extra sourdough starter (about 450 grams); 2 2/3 cups soy milk (about 625 ml); 1 tablespoon sugar (about 15 grams); 7/8 cup oil (about 200 grams); 10 cups all-purpose flour (about 1250 grams); 2 tablespoons salt (about 30 grams); Rosemary, to taste

Anna Vella @passionidifarro

These mini focaccias are a great way to use up extra sourdough starter. Simple and always a hit!

Anna Vella @passionidifarro

These mini focaccias are a great way to use up extra sourdough starter. Simple and always a hit!

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Ingredients

Makes 15 servings

1 3/4 cupsextra sourdough starter (about 450 grams)
2 2/3 cupssoy milk (about 625 ml)
1 tablespoonsugar (about 15 grams)
7/8 cupoil (about 200 grams)
10 cupsall-purpose flour (about 1250 grams)
2 tablespoonssalt (about 30 grams)
Rosemary, to taste

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Steps

1

In a stand mixer, combine the oil, soy milk, sugar, and crumbled sourdough starter. Mix for a few minutes until the ingredients are well combined.
2

Add the sifted flour and salt, then knead until the dough is smooth and elastic.
3

Transfer the dough to a floured bowl, cover, and let it rise until doubled in size.
4

Once the dough has doubled, roll it out and use a cookie cutter to cut out mini focaccias about 1/2 inch (1 cm) thick.
5

Place the focaccias on a baking sheet lined with parchment paper and let them rise again until doubled.
6

When risen, use your fingertips to make dimples all over the surface. Top with salt, rosemary, and a mixture of water and oil. You can also add olives, tomatoes, onions, or other toppings if you like.
7

Let rise for another 20 minutes, then bake in a convection oven at 400°F (200°C) for about 20–25 minutes. Baking time may vary depending on your oven.
8

When done, remove from the oven and enjoy their deliciousness!