Easy Vegan Focaccia

Combine water and yeast. Stir once and let sit for 20 minutes.

Add 3 1/2 cups flour, sugar, salt and olive oil to the yeast mixture and mix with dough hook for 7–8 minutes (you can do this by hand as well). After it is mixed well, slowly add the last cup of flour. It will become less sticky and be more of a ball. You may need to add a little more or less flour depending on the weather.

Place in large clean oiled bowl and cover with a damp cloth in a warm place for 1 1/2 hours.

In a small bowl, stir together zest, lemon juice, crushed garlic, rosemary, sea salt and olive oil.

After the first rise, place the dough on a large cookie sheet (or divide between two smaller dishes). Push dough out with fingers to mold a rectangle on the sheet (like you would pizza dough). Then use your index finger to punch tiny indentions in the dough (you do not want to go all the way through to the pan). Brush with topping mixture. Place olives in the holes, then add onions and peppers. Let it rest for another 20 minutes.

Preheat oven to 375ºF and bake for 25–30 minutes until nicely browned.