Sumary of Meera Sodha’s vegan recipe for 10-clove garlic focaccia | The new vegan:
- At the risk of offending multiple nations, I have a bold proposal: after weeks of experimenting with different types of bread, I believe that focaccia, with its more open structure and dimples, is a far superior loaf to create a more even distribution of a garlic-infused, parsley-flecked olive oil.
- I hope you’ll agree.10-clove garlic focacciaA plastic dough scraper will be your friend here, because it will allow you to work cleanly with this very sticky dough – look for one in your local kitchen shop or online.
- You’ll also need a 25cm x 35cm baking tray.Prep 10 minProve 1 hr 45minCook 1 hrMakes 1 large focaccia, to feed 6-8550g strong white bread flour, plus extra for dusting2 tsp (1 x 7g sachet) instant yeastFine sea salt10 cloves garlic, peeled and crushed8 tbsp (120ml) extra-virgin olive oil, plus extra for greasing and more to finish1½ tbsp lemon juice1 small handful polenta or cornmeal5-6 tbsp (20g) finely chopped flat-leaf parsleyCoarse sea saltClean and dry a work surface, then dust it generously with flour.
- Put the flour, yeast and a teaspoon and a half of salt in a large bowl and whisk to combine.