Vegan Cheese Focaccia
Indulge in the irresistible flavors of Vegan Cheese Focaccia, a dairy-free twist on the classic Italian bread that's perfect for plant-based eaters and food enthusiasts alike. This recipe combines a soft, airy dough infused with olive oil, garlic, and fresh rosemary for a savory base that's elevated by the rich, melty goodness of shredded vegan cheese. Simple yet satisfying, this focaccia is easy to prepare with beginner-friendly steps, from kneading the dough to achieving the perfect golden crust. Perfect for sharing at gatherings, serving as a side dish, or enjoying on its own, this recipe is sure to become a crowd-pleaser. Best of all, it’s ready in under an hour and makes enough to serve eight, making it as convenient as it is delicious.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 350 milliliters Warm water
- 80 milliliters Olive oil
- 10 grams Salt
- 5 grams Sugar
- 150 grams Vegan cheese (shredded)
- 5 grams Fresh rosemary
- 2 cloves Garlic cloves (minced)
- 2 grams Sea salt
Instructions
In a large bowl, mix together the flour, instant yeast, salt, and sugar.
Create a well in the center of the mixture and pour in the warm water and 60 ml of olive oil.
Stir with a wooden spoon until a sticky dough forms. You may need to use your hands to bring it together towards the end.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 200°C (400°F).
Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out or stretch it into a rectangle about 1.5 cm thick.
Place the dough on a parchment-lined baking sheet. Dimple the surface of the dough all over with your fingertips.
Drizzle the remaining 20 ml of olive oil over the dough, and sprinkle with minced garlic, fresh rosemary, and sea salt.
Evenly distribute the shredded vegan cheese on top.
Let the dough rest for another 15 minutes to rise again slightly.
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and crisp on the edges.
Remove from the oven and allow to cool slightly before slicing and serving. Enjoy your fresh, vegan cheese focaccia!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 430.0 g | 156% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 6.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 891 mg | 69% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 708 mg | 15% | |
*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.
