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Vegan Focaccia Bread Recipe Recipe

Name: Vegan Focaccia Bread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 4 cups all-purpose flour (or bread flour); 2 tsp sugar (or agave syrup); 2 ¼ tsp instant dry yeast; 1 ½ tsp salt; 1 ⅓ cups warm water (about 110°F); 1 tbsp olive oil (plus more to drizzle); cherry tomatoes; olives (green or black or mixed); 2 rosemary sprigs (or other dried herbs of choice); 2 tsp flaked sea salt; pinch of smoked paprika powder

Bianca Zapatka

This Homemade focaccia bread recipe is easy to make, naturally vegan, flavorful and truly the best! Top this soft and pillowy yeast bread with cherry tomatoes, garlic, olives, fresh rosemary sprigs, and sea salt or any flavors you like to create your own favorite focaccia!

Ingredients

4 cups all-purpose flour (or bread flour)

2 tsp sugar (or agave syrup)

2 ¼ tsp instant dry yeast

1 ½ tsp salt

1 ⅓ cups warm water (about 110°F)

1 tbsp olive oil (plus more to drizzle)

cherry tomatoes

olives (green or black or mixed)

2 rosemary sprigs (or other dried herbs of choice)

2 tsp flaked sea salt

pinch of smoked paprika powder

Method

Whisk together the flour, sugar, dry yeast, and salt in a large mixing bowl.

Pour in the water and olive oil, then stir everything together with a spatula (or wooden spoon) until the mixture clumps together. Transfer to a working surface.

Knead with your hands (or use a food processor with dough hooks) for about 5-10 minutes until a smooth dough forms. (If the dough is too sticky, add more flour but try to use as less flour as possible if you want a soft focaccia).

Shape the dough to a ball and place it in a lightly oiled bowl. Cover the bowl with a kitchen towel and place in a warm location (I set mine by the sunny window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.

Turn the dough onto a lightly floured surface, and roll it out into a large rectangle (or circle) until the dough is about 1/2-inch thick (*see notes). Place in an oiled baking tin (*see notes) or large baking sheet, making sure you stretch it into the corners with your hands. Cover the pan, and let the dough continue to rise for another 20 minutes.

Preheat oven to 400°F (around 10 minutes before the dough has finished rising).

Press deep holes (all the way to the bottom) into the focaccia with the back of a wooden spoon or with your fingers, as you can see in the pictures above. Then, press the cherry tomatoes, olives and rosemary into the focaccia. Drizzle 1-2 tbsp of olive oil evenly all over the top of the dough, and sprinkle with salt and paprika.

Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.

Slice, and serve warm.

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