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Easy Vegan Rosemary Focaccia

A wonderfully fluffy & delicious Easy Vegan Rosemary Focaccia recipe – perfect to nibble on with a glass of wine  besides (or Kombucha ;))

Easy Vegan Rosemary Focaccia

Oh what a classic! And who knew that making focaccia can be so therapeutic? This Easy Vegan Rosemary Focaccia has been an absolute pleasure to make and it was worth every minute that it’s been resting in between the recipe steps. We’ve enjoyed this delicious creation on a Friday night, with delicious Extra Virgin Olive Oil & Italian Balsamic Vinegar to dip in. The dream!

I’m super happy to share this simple & easy recipe with you, so you can also get into the pleasures of enjoying fresh & homemade vegan focaccia! This recipe is based on a traditional Italian focaccia recipe and uses only simple ingredients, that most likely everyone of us will have in their pantry, such as flour, yeast, salt and oil.

This Easy Vegan Rosemary Focaccia recipe creates a delicious focaccia bread, that’s fluffy and soft on the inside with a wonderful crunch on the outside.

Easy Vegan Rosemary Focaccia

What you’ll need

Ingredients

Equipment

  • a large mixing bowl
  • cling film or a clean kitchen towel
  • oven
  • non-stick baking parchment or baking mat

Easy Vegan Rosemary FocacciaEasy Vegan Rosemary Focaccia

How to make Easy Vegan Rosemary Focaccia

Kneading the dough

  1. Place the flour, dry yeast, salt and sugar in a large bowl and stir to combine.
  2. Add the water little by little while continuing to mix – don’t add all the water at once, add just enough to get the right consistency of the dough. It’s supposed to be soft and sticky but not wet. Add 2 Tbsp of olive oil and gently knead with your hands for a few minutes.

Resting the dough

  1. Sprinkle the surface of the dough with a little flour, then cover the bowl with cling film and leave the dough to rest for two hours in a warm place.
  2. After two hours, cover the bottom of a baking tray with non-stick baking paper. Grease the paper with a little oil and place the dough on top. Flatten the dough with your hands gently pushing it to the corners. Leave the dough to rise for another 30 minutes.

Stretching

  1. After two hours, cover the bottom of a baking tray with non-stick baking paper. Grease the paper with a little oil and place the dough on top. Flatten the dough with your hands gently pushing it to the corners. Leave the dough to rise for another 30 minutes.

Adding flavour & Baking

  1. After half an hour, push the surface of the dough with your fingertips and brush with a little olive oil. Sprinkle salt flakes on top and garnish with fresh rosemary.
  2. Bake for 25 minutes at 180 degrees (fan, 200 degree static)

Focaccia Variations

You can very easily adjust this basic focaccia recipe to your liking.

Here are a few delicious ideas:

  • knead olives into the dough and top with more olives, olive oil & a little sea salt
  • use truffle oil instead of olive oil
  • add fresh cherry tomatoes & garlic to the top
  • make a herby focaccia & top with your favourite herbs
  • top with wild garlic and black pepper
  • add nutritional yeast to the dough & top with tomatoes & dairy-free feta

Easy Vegan Rosemary Focaccia

This recipe is:

  • 100% vegan
  • wonderfully fluffy
  • a classic!
  • simply delicious
  • perfect to dip into olive oil & balsamic vinegar
  • a great company for a glass of vino
  • easy to follow

 

Print
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Easy Vegan Rosemary Focaccia

Easy Vegan Rosemary Focaccia

  • Author: romylondonuk
  • Prep Time: 2hr 45 mins
  • Cook Time: 25
  • Total Time: 55 minute
  • Yield: 4-6 1x
  • Category: bread
  • Method: baking
  • Cuisine: Italian
  • Diet: Vegan

Description

A wonderfully fluffy & delicious Easy Vegan Rosemary Focaccia recipe – perfect to nibble & dip, with a glass of vino in the other hand!


Scale

Ingredients

  • 400g bread flour
  • 300350ml water
  • 1 sachet of dry active yeast (7g)
  • 2 teaspoons sugar
  • 1 tbsp salt flakes
  • 2 tbsp extra virgin olive oil
  • Fresh Rosemary

Instructions

  1. Place the flour, dry yeast, salt and sugar in a large bowl and stir to combine.
  2. Add the water little by little while continuing to mix – don’t add all the water at once, add just enough to get the right consistency of the dough. It’s supposed to be soft and sticky but not wet. Add 2 Tbsp of olive oil and gently knead with your hands for a few minutes.
  3. Sprinkle the surface of the dough with a little flour, then cover the bowl with cling film and leave the dough to rest for two hours in a warm place.
  4. After two hours, cover the bottom of a baking tray with non-stick baking paper. Grease the paper with a little oil and place the dough on top. Flatten the dough with your hands gently pushing it to the corners. Leave the dough to rise for another 30 minutes.
  5. After half an hour, push the surface of the dough with your fingertips and brush with a little olive oil. Sprinkle salt flakes on top and garnish with fresh rosemary.
  6. Bake for 25 minutes at 180 degrees (fan, 200 degree static)
  7. Serve hot or cold with your favourite dips and salads!

Keywords: vegan focaccia, rosemary focaccia, simple focaccia recipe, basic focaccia recipe, easy vegan focaccia recipe, easy vegan rosemary focaccia

If you’re looking for something other than oil & vinegar to dip this delicious Italian bread in, then why not try my ultimate vegan cheese sauce? A perfect dip, if you ask me!

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