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Easy Vegan Rosemary Focaccia

Easy Vegan Rosemary Focaccia

  • Author: romylondonuk
  • Prep Time: 165
  • Cook Time: 25
  • Total Time: 190
  • Yield: 4-6 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


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


  • 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


  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

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