Vegan Classic Focaccia
Discover the ultimate recipe for Vegan Classic Focaccia, a timeless Italian bread with a plant-based twist! This golden, crisp yet airy delight boasts a soft interior that's infused with rich olive oil flavor and a beautiful crunch from coarse sea salt. Topped with fresh, aromatic rosemary, this focaccia is not only irresistibly delicious but also incredibly easy to make. With just 20 minutes of hands-on prep time and a handful of pantry staples, you'll master the art of kneading and create a bakery-worthy bread that's perfect as a side dish, sandwich base, or dipped into your favorite olive oil and balsamic vinegar. Whether you're a seasoned baker or new to bread making, this foolproof vegan recipe will wow your taste buds and elevate any meal.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Add olive oil and 1 teaspoon of salt to the yeast mixture, stirring until combined.
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.
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.
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.
Cover the dough with a damp cloth and let it rise for an additional 20 minutes.
Preheat your oven to 220°C (430°F) during the second rise.
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.
Sprinkle the fresh rosemary and coarse sea salt over the dough.
Bake the focaccia in the preheated oven for 20-25 minutes, until the top is golden brown and crispy.
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
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10554 mg | 459% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 687 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.
