1. Preparing the yeast dough:
Combine flour, dry yeast, salt, 3 tbsp olive oil, and warm water in a bowl. Knead vigorously for at least 10 minutes until a smooth dough forms.
2. First proofing stage:
Cover the dough and let it rest in a warm place for about 1 hour until it has significantly increased in volume.
3. Shaping and second rest:
Roll out or press the dough flat onto a baking tray into a large oval (approx. 38 x 28 cm). Cover and let rest for another 30 minutes.
4. Mixing the herb oil:
Meanwhile, mix the remaining 3 tbsp olive oil with crushed garlic, chopped herbs (rosemary or oregano), salt, and pepper.
5. Dimpling and baking:
Preheat the oven to 190°C (375°F). Use your fingertips to press the characteristic dimples into the dough, brush generously with the herb oil, and bake for approx. 20 minutes until golden brown.
6. Prepare dip or topping:
Mix the vegan cream cheese with fresh chives. Either spread it directly onto the warm focaccia or serve it as a dip on the side.
Nutritional Information (per serving)
- Calories: 215 kcal
- Carbohydrates: 31 g
- Protein: 5 g
- Fat: 8 g
