What is Focaccia Bread ?
An Italian oven baked bread similar to pizza made of all purpose flour, water and yeast and topped with herbs like rosemary or oregano.
Coarse sea salt flakes and other toppings like olives and tomatoes are also classic additions. It has a soft fluffy center with a lightly golden and crisp crust, usually served as an antipasto or as table bread alongside olive oil.
What do you eat focaccia bread with ?
- This Italian peperonata
- Sun dried tomato pesto
- Soups & stews
- Chickpea no tuna salad
- Olive oil & balsamic vinegar
- Italian tomato sauce
- This jackfruit stew.
How do you reheat / refresh focaccia ?
- If you happen to actually have any leftovers, the best and quickest way to reheat them and crisp up the crust is in the toaster oven for about 20 seconds or so.
- Alternatively preheat your oven to 350”F, splash the focaccia with a little water and reheat for 10 to 15 minutes in a cast iron skillet until the bottom crust crisps up again.
Vegan focaccia toppings:
- Fresh rosemary
- Black Olives
- Caramelized onion
- Tomato sauce
- Roasted vegetable spread
- Fresh blueberries
- Roasted broccoli.
What is the difference between Ciabatta and Focaccia ?
Ciabatta is a crusty loaf of bread while focaccia is an easy, quick flatbread with toppings similar to pizza.
how to make vegan rosemary focaccia:
- Mix hot water with the yeast, olive oil, salt and flour. Cover and allow to rise for 1.5 to 2 hours or until doubled in size.
- Transfer dough to a 10 inch cast iron skillet and use the tip of your fingers to press the dough and create dimples.
- Lightly drizzle with olive oil and sprinkle with the toppings. Allow to rise again for 1 hour or until the dough looks light and fluffy and risen.
- Bake your focaccia for 25 to 30 minutes @400”F until lightly golden on top.
Report back If you make this recipe, remember to snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Easy Vegan Focaccia Bread
- 2.5 cups all purpose flour
- 1 cup warm water
- 1.5 tsp active dry yeast
- 1/2 tsp sea salt
- 3 tbsp extra virgin olive oil
Focaccia Bread Toppings:
- 2-3 tbsp black olive slices
- 2-3 tbsp cherry tomatoes slices
- 1 sprig fresh rosemary
- Fleur de Sel sea salt to taste
- In a large mixing bowl combine the warm water with the yeast and stir well.
- Add the olive oil, salt and flour and use a spatula to mix until everything is combined and a sticky dough forms. Use your hand to knead for just a minute until the dough comes together into a ball.
- Drizzle the top of the dough with a little olive oil then cover the bowl with a lid or a kitchen towel. Place in a draft free area (your oven is a great place) and allow to rise for 1.5 to 2 hours until doubled in size.
- Lightly oil a 10 inch cast iron skillet then dump the focaccia dough inside.
- Use your hand to spread the dough inside the skillet all the way to the sides.
- Using the tip of your fingers press all over the top to create dimples.
- Lightly drizzle with some olive oil then add your toppings: olives, tomatoes and rosemary or whatever you like to add here.
- Finish with a sprinkling of Fleur the Sel (sea salt flakes) and cover with a lid or towel. Allow the dough to rise again at room temperature for another 1 to 2 hours until the dough looks light and fluffy and risen.
- Meanwhile preheat your oven to 400”F.
- Bake the focaccia bread uncovered for 25 to 35 minutes until the top and the sides are a light golden color. Check at the 25 minute mark, sometimes it's done quicker depending on how many toppings you add as well.
- Transfer the pan to a cooling rack and allow to cool off completely before slicing.
- Alternatively you can cook the focaccia bread in a 10 inch pan instead of the skillet.