Vegan Focaccia
Elevate your bread game with this easy and irresistibly flavorful Vegan Focaccia recipe! Perfectly golden and delightfully fluffy, this plant-based focaccia combines simplicity with gourmet appeal, making it a show-stopping addition to any meal. Featuring aromatic fresh rosemary, flaky sea salt, and a generous drizzle of olive oil, each bite is infused with robust Mediterranean flavors. Crafted with basic pantry staples and minimal effort, this recipe is an excellent choice for beginners and seasoned bakers alike. The dimpling technique ensures a beautifully textured crust, while the two proofing stages guarantee a soft and airy center. Whether served as a warm appetizer, paired with a hearty soup, or transformed into a sandwich base, this versatile bread will be the highlight of your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 350 milliliters Warm water
- 1 teaspoons Granulated sugar
- 1.5 teaspoons Salt
- 80 milliliters Olive oil
- 2 tablespoons Fresh rosemary
- 1 tablespoons Flaky sea salt
Instructions
In a large mixing bowl, combine the warm water, instant yeast, and sugar. Stir gently and let it sit for 5-10 minutes until frothy.
Add 2 tablespoons of olive oil, the all-purpose flour, and the salt to the yeast mixture. Mix with a wooden spoon or spatula until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
Lightly oil a large, clean bowl and place the dough inside. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.
Grease a 9x13-inch baking pan with 2 tablespoons of olive oil. Transfer the risen dough to the pan and gently stretch it out to fit the pan. If the dough resists stretching, let it rest for 10 minutes and try again.
Cover the dough with a damp towel or plastic wrap and let it rise for another 30 minutes.
Preheat the oven to 220°C (430°F).
Using your fingertips, create dimples all over the surface of the risen dough. Drizzle the remaining olive oil evenly over the surface, letting it pool in the dimples. Sprinkle fresh rosemary leaves and flaky sea salt on top.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown on top.
Remove the focaccia from the oven and let it cool slightly in the pan before transferring to a wire rack. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8786 mg | 382% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 5.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 509 mg | 11% | |
*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.
