Dairy-Free Cheese Focaccia
Elevate your bread-baking game with this irresistibly savory Dairy-Free Cheese Focaccia! Perfect for those seeking a plant-based twist on classic Italian focaccia, this recipe swaps traditional cheese for rich, gooey, dairy-free cheese shreds that melt beautifully. Flavored with fragrant fresh rosemary, a sprinkling of coarse sea salt, and plenty of golden olive oil, this soft, dimpled bread is a showstopper for any occasion. Made with simple pantry ingredients and requiring just 60 minutes of hands-on prep, it's an ideal choice for beginners and seasoned bakers alike. Serve it fresh from the oven as a stunning appetizer, a snack with dipping oils, or alongside your favorite soups for a comforting, vegan-friendly dish. Perfectly fluffy, flavorful, and dairy-free—this focaccia promises to delight every palate!
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Recipe Information
Ingredients
- 375 ml warm water
- 7 g active dry yeast
- 1 tsp sugar
- 500 g all-purpose flour
- 2 tsp salt
- 60 ml olive oil
- 100 g dairy-free cheese shreds
- 2 tbsp fresh rosemary
- 1 tsp coarse sea salt
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy.
Add the all-purpose flour and salt to the yeast mixture, mixing until a sticky dough forms.
Pour 2 tablespoons of olive oil over the dough and turn it a few times to coat the surface of the dough. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit).
Line a baking sheet or a rectangular baking pan with parchment paper. Drizzle a little olive oil over the parchment.
Transfer the risen dough to the prepared baking sheet. Gently press and stretch the dough to fill the pan. Use your fingers to create dimples all over the surface of the dough.
Drizzle the remaining olive oil over the top of the dough. Evenly distribute the dairy-free cheese shreds over the top, then sprinkle with fresh rosemary leaves and coarse sea salt.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6491 mg | 282% | |
| Total Carbohydrate | 427.8 g | 156% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 5.2 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
