Vegan Focaccia Bread

In a large bowl, whisk together all purpose flour (3.5 cups), instant yeast (1 package), and salt (1 tsp).

Then, add in the oat milk (1.5 cups) and maple syrup (0.25 cup).

Using a spatula, fold until mostly combined. Sprinkle a little more [flour] if needed to not be sticky and form a ball.

Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out.

Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place until doubled. Start 75m timer

When ready, add olive oil (2 tbsp) to a 10x15 baking tray (like a jelly roll pan). Spread and stretch the [dough] to fill the tray.

Dampen a towel and cover the [dough] on the tray. Let it sit until doubled in size, approximately 35-45 minutes. Start 40m timer

Once doubled, add another olive oil (2 tbsp) over the top.

Using your fingertips, press down into the [dough] to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).

Add any flavors on top – garlic, cherry tomatoes, fresh or dried herbs like rosemary of thyme, or leave plain. *Could also at this point add marinara and pizza toppings and make it a pizza.

Bake at 400°F (204°C) for 20-25 minutes or until the bread is golden brown on top. Start 25m timer

Use to make sandwiches, dip in soups or stews, and more.