So tasty and shockingly like the real thing. We double this recipe when we make it, and sometimes we add a twist by swirling raw vegan pesto through it. You can also vary this recipe by adding other herbs inside and on top of the focaccia.
Makes one loaf. Keeps for seven days when refrigerated in a sealed container.
250g golden flax seeds
50g green olives, stoned
4 sundried tomatoes
5 Peruvian olives
Pinch of sea salt
Soak the sundried tomatoes in water for at least an hour. Add the flax seeds, green olives and water to a high-speed blender. Blend until smooth and creamy. Turn the mixture out onto a lined dehydrator tray and form into a 2cm high bread of any shape (square, round or rectangle, for example).
Chop the sundried tomatoes and Peruvian olives into fine pieces and scatter these over the top of the bread, pushing them in. Sprinkle the salt on top. Dehydrate at 115°F/46°C until it’s not sticky in the middle.