Vegan Rosemary Focaccia
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover focaccia in an airtight container at room temperature.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or in a toaster oven until warmed through.
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