Focaccia (Vegan)
Ingredients:
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 3/4 cups warm water
- 1 tsp sugar
- 2 tsp salt
- 1/3 cup olive oil, divided
- Flaky sea salt and fresh rosemary, for topping
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let the yeast bloom fully before mixing the dough, and allow the full rise times — focaccia's airy texture depends on patient proofing.
Instructions:
- Activate the Yeast: In a bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes, until foamy.
- Mix & Knead the Dough: In a large bowl, mix the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil, and stir until a shaggy dough forms. Knead the dough for 5-7 minutes, until smooth and elastic (or use a stand mixer with a dough hook).
- First Rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, until doubled in size.
- Press into the Pan: Grease a baking sheet or pan generously with the remaining olive oil. Press the dough into the pan, stretching it to fill the edges.
- Second Rise: Cover and let rest for another 30-45 minutes.
- Preheat & Dimple: Preheat the oven to 425°F (220°C). Dimple the dough all over with your fingertips.
- Top: Drizzle with olive oil and sprinkle with flaky salt and rosemary.
- Bake: Bake for 20-25 minutes, until golden brown. Cool slightly before slicing.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The active dry yeast helps the dough rise and develop flavor as it ferments. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Focaccia (Vegan)
Ingredients:
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 3/4 cups warm water
- 1 tsp sugar
- 2 tsp salt
- 1/3 cup olive oil, divided
- Flaky sea salt and fresh rosemary, for topping
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The active dry yeast helps the dough rise and develop flavor as it ferments. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Let the yeast bloom fully before mixing the dough, and allow the full rise times — focaccia's airy texture depends on patient proofing.
Instructions:
- Activate the Yeast: In a bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes, until foamy.
- Mix & Knead the Dough: In a large bowl, mix the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil, and stir until a shaggy dough forms. Knead the dough for 5-7 minutes, until smooth and elastic (or use a stand mixer with a dough hook).
- First Rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, until doubled in size.
- Press into the Pan: Grease a baking sheet or pan generously with the remaining olive oil. Press the dough into the pan, stretching it to fill the edges.
- Second Rise: Cover and let rest for another 30-45 minutes.
- Preheat & Dimple: Preheat the oven to 425°F (220°C). Dimple the dough all over with your fingertips.
- Top: Drizzle with olive oil and sprinkle with flaky salt and rosemary.
- Bake: Bake for 20-25 minutes, until golden brown. Cool slightly before slicing.
