Focaccia is an Italian seasoned flat bread similar to pizza with a slight variation in topping. The topping is usually lighter, consisting of olive oil, herbs, vegetables, and cheese. In this version our toppings are spinach, garlic, and vegan parmesan cheese.

1 cup  + 2 Tbps warm water (105-110 degrees F)

2 Tbps olive oil

3 cups white whole wheat flour

1 tsp raw sugar

1 tsp active dry yeast

1 tsp sea salt

Handful of spinach

2 cloves of garlic, chopped

2 Tbps vegan parmesan cheese (recipe below)

2 Tbps olive oil

1 tsp dried rosemary

Combine flour, salt, yeast, and sugar in a bowl. Add oil and water while mixing until dough is formed. Transfer dough to a floured surface and begin kneading until dough is smooth. Place dough into a bowl and cover with damp cloth or plastic wrap. Let dough rise in a warm place until doubled in size. Usually takes about 1 ½ hours, I took a nap :-)

Preheat oven to 425 degrees F. Punch down dough and transfer onto an oiled baking sheet. Shape dough into an approximately 10-inch diameter circle. Press indentations into the dough with fingers about 1 inch apart. Drizzle with olive oil, sprinkle with rosemary, garlic, and parmesan, and place spinach leaves thinly on top then brush with more olive oil. Bake for 15-20 minutes, or until focaccia looks golden brown.

Vegan Parmesan

¼ cup nutritional yeast flakes

2 Tbps ground almonds

½ tsp onion powder

¼ tsp garlic powder

¼ tsp sea salt

Grind all ingredients in a food processor and process until mixture resembles breadcrumbs. Use wherever you would normally use parmesan cheese.