Side DishSnack

Vegan Rosemary Focaccia

Name: Vegan Rosemary Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: italian
Ingredients: 500 g all-purpose flour; 7 g instant yeast; 5 g sugar; 10 g fine sea salt; 350 ml warm water; 30 ml olive oil; 2 tbsp fresh rosemary chopped; 1 tsp flaky sea salt; 30 ml olive oil

This simple focaccia recipe yields a light and airy bread with a crispy crust, perfect for dipping in olive oil or serving alongside a meal. Infused with fresh rosemary and sea salt, it's a delightful Italian classic made without any animal products.

An original recipe by Forkin

Total time: 2 hr 45 min
Serves: 8
Difficulty: Medium
Per serving: 295 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
7 ginstant yeast
5 gsugar
350 mlwarm water

dough

10 gfine sea salt
30 mlolive oil

topping

2 tbspfresh rosemary, chopped
1 tspflaky sea salt
30 mlolive oil

Equipment

measuring cups · large bowl · wire rack · measuring spoons · kitchen towel · whisk · 9x13 inch baking pan

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and fine sea salt.
About 2 min
2
Gradually add the warm water and olive oil to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
About 3 min
Cook’s note: The dough will be wet and sticky.
3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A warm spot in your kitchen will help the dough rise faster.
4
Lightly oil a 9x13 inch baking pan.
About 1 min
5
Gently transfer the risen dough to the prepared baking pan.
About 1 min
Cook’s note: Avoid aggressively deflating the dough.
6
Drizzle the topping olive oil over the dough.
About 1 min
7
Using your fingertips, gently press dimples all over the surface of the dough.
About 2 min
Cook’s note: Press firmly but not all the way through to the bottom of the pan.
8
Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the dough.
About 1 min
9
Cover the pan again and let the dough rest for another 30 minutes.
About 30 min
Cook’s note: This second rise develops more flavor and texture.
10
Preheat your oven to 200°C (400°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated before baking.
11
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
About 25 min
Cook’s note: The internal temperature should be around 93-96°C (200-205°F).
12
Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool completely.
About 5 min
Cook’s note: Cooling on a rack prevents the bottom from becoming soggy.

Per serving

Nutrition

65%Score

Calories: 294.8kcal
Protein: 6.6g
Carbs: 48.6g
Fat: 7.6g
Fibre: 2g
Sugar: 0.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover focaccia in an airtight container at room temperature.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or in a toaster oven until warmed through.