Vegan Classic Focaccia
Experience the timeless delight of homemade bread with this Vegan Classic Focaccia, a golden, olive oil-infused creation that's as flavorful as it is simple to prepare. This plant-based twist on the traditional Italian bread features a perfectly airy interior, a crisp, golden crust, and aromatic toppings of fresh rosemary and coarse sea salt. With just a handful of pantry staples and a few straightforward steps, you'll master the art of kneading, proofing, and creating signature dimples for an authentic texture. Perfect as an appetizer, side dish, or even a snacking bread, this vegan focaccia is a crowd-pleasing addition to any meal. Enjoy it warm out of the oven, paired with your favorite dips or soups. Whether you're a seasoned baker or a beginner, this easy-to-follow recipe will guide you to focaccia perfection every time.
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Ingredients
- 350 ml Warm water
- 7 g Active dry yeast
- 1 tsp Sugar
- 500 g All-purpose flour
- 2 tsp Salt
- 60 ml Olive oil
- 2 tbsp Fresh rosemary
- 1 tbsp Coarse sea salt
Directions
Step 1
In a large bowl, mix warm water, sugar, and active dry yeast. Stir gently and let sit for about 10 minutes, until the mixture becomes frothy.
Step 2
Add olive oil and 1 teaspoon of salt to the yeast mixture, stirring until combined.
Step 3
Gradually add the all-purpose flour in increments, stirring initially with a wooden spoon. As the mixture begins to come together, transfer it to a lightly floured surface and knead for about 10-15 minutes until you achieve a soft, smooth, and elastic dough.
Step 4
Place the dough into a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, until it has doubled in size.
Step 5
Once the dough has risen, punch it down to release air bubbles, then transfer it to a baking sheet lined with parchment paper. Gently stretch and press the dough, using your fingers, to spread it evenly across the sheet, aiming for about 1 to 1.5 cm thickness.
Step 6
Cover the dough with a damp cloth and let it rise for an additional 20 minutes.
Step 7
Preheat your oven to 220°C (430°F) during the second rise.
Step 8
After the second rise, use your fingers to create dimples all over the surface of the dough, then drizzle the remaining olive oil evenly over the top.
Step 9
Sprinkle the fresh rosemary and coarse sea salt over the dough.
Step 10
Bake the focaccia in the preheated oven for 20-25 minutes, until the top is golden brown and crispy.
Step 11
Remove from the oven and let it cool slightly on a wire rack before slicing and serving. Enjoy your vegan classic focaccia warm or at room temperature.
Nutrition Facts
| Serving size | (953.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2372.1 |
| Total Fat 62.0g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 0mg | 0% |
| Sodium 10553.5mg | 0% |
| Total Carbohydrate 389.0g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 5.3g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.2mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 686.7mg | 0% |
Source of Calories