Sticky Fingers Focaccia
1/3 cup plus 1 tablespoon soy milk with 1 tablespoon vinegar
1 teaspoon organic evaporated sugar cane crystals
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
handful sun-dried tomatoes, diced
handful of black olives, diced
3-4 cloves garlic, diced
fresh rosemary
extra virgin olive oil
Preheat oven to 425 ºF.
Sift dry ingredients into a bowl.
Form a well in middle of mixture and pour soy milk/vinegar into that well. Mix just until combined. Dough should be very sticky but still able to hold its form. May need to add just a little more soy milk or flour.
Turn dough out onto a parchment-lined cookie sheet and form into a thin, flat round. Use your fingers to make small indentations all over the round. Sprinkle diced tomatoes, olives, garlic, and rosemary over indented dough round. Then drizzle generously with olive oil.
Form a well in middle of mixture and pour soy milk/vinegar into that well. Mix just until combined. Dough should be very sticky but still able to hold its form. May need to add just a little more soy milk or flour.
Turn dough out onto a parchment-lined cookie sheet and form into a thin, flat round. Use your fingers to make small indentations all over the round. Sprinkle diced tomatoes, olives, garlic, and rosemary over indented dough round. Then drizzle generously with olive oil.
Bake for 15-20 minutes.
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