YIELDS
1 loaf
PREP TIME
COOK TIME
TOTAL TIME
- 3/4 cup warm water
- 1/2 tsp cane sugar
- 1 1/2 tsp active dry yeast
- 4 tbsp olive oil
- 2 cups all purpose flour
- 1/2 tsp sea salt
- 1/4 cup fresh cranberries, sliced in half
- 1 tbsp fresh rosemary
- 3/4 cup warm water
- 1/2 tsp cane sugar
- 1 1/2 tsp active dry yeast
- 4 tbsp olive oil
- 2 cups all purpose flour
- 1/2 tsp sea salt
- 1/4 cup fresh cranberries, sliced in half
- 1 tbsp fresh rosemary
Directions
1. Preheat the oven to 400°F.
2. Add the water and the sugar to a bowl and stir to dissolve. Add the yeast and stir in. Let sit for about 5 minutes, until there is a layer of bubbles on the surface of the water mixture.
3. Add in 2 tbsp of the oil and stir in.
4. Add the flour and the salt and mix until a ball of dough forms.
5. Flour your working surface and roll out a ball of dough.
6. Spray a cast iron skillet or whatever you are baking this in with a little oil. Place the ball of dough in the skillet and flatten it to reach the sides.
7. Place a washcloth damp with hot water over the skillet and let the dough rise for 20 minutes.
8. Use your fingertips to push holes into the bread dough.
9. Drizzle the other 2 tbsp olive oil over the dough and then add the sliced cranberries, rosemary, and sea salt to taste.
10. Bake for 20 minutes, until golden brown.
Vegan S’mores Cookies
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Lauren Sacerdote
