Vegan Focaccia / Pletzl Night…
The only difference between these two flatbreads is that I used lots of olive oil on the “focaccia” one, along with tomatoes and lightly-fried zucchini; the pletzl was made with milder canola oil, along with caramelized onions and poppy.
Baked 10 minutes at 500 degrees, they were both amazingly good!
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