This Easy Vegan Rosemary Focaccia recipe creates a deliciously fluffy and crunchy classic Italian focaccia bread, perfect for dipping into olive oil or balsamic vinegar. Made with simple ingredients, this recipe is easy to follow and perfect for beginners and experienced bakers alike.
Place the flour, dry yeast, salt and sugar in a large bowl and stir to combine.
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 tablespoon of olive oil and gently knead with your hands for a few minutes.
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.
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.
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.
Bake for 25 minutes at 350°F (180°C fan, 200°C static).
Serve hot or cold with your favourite dips and salads!
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Notes
Nutritional information for reference only. This is a rough estimate and may vary depending on the specific ingredients used.