Vegan Kalamata Olive, Sundried Tomato and Feta Focaccia

Ingredients:

1 tsp. sugar
1 package active dry yeast
Warm water
2 cups unbleached flour
2 tablespoons olive oil
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. dry basil
1/4 tsp. garlic powder
1/4 tsp onion powder
1/4 cup sliced kalamata olives
1/4 cup chopped sundried tomatoes
1/4 cup cubed vegan feta cheese

Steps:

1. In a small bowl, dissolve sugar and yeast in approx 1/3 cup warm water. Let stand until creamy, about 5-10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed and the consistency of the dough is slightly sticky.

3. Add salt, pepper, basil, onion and garlic powder, kalamata olives, sundried tomatoes, and feta cheese.

4. Knead for approx. 1-2 minutes until dough has pulled together.

5. Place the dough in a large bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

6. Preheat oven to 475.

7. Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

8. Pat or roll the dough into an 8in circle. Perforate the dough with a docker to eliminate air pockets.

9. Place dough into an oiled 8in round cake pan.

10. Brush the dough with oil and add cheese to liking.

11. Bake focaccia for 10-15 minutes, depending on desired crispness.

serves: 4-6