Ingredients

For vegan focaccia dough preparation,

  • Warm water 1 ½ cups
  • Maple syrup 1 tsp (for yeast activation)
  • Instant yeast 7g
  • 4 cups of flour mix (2 cups bread flour and 2 cups cake flour) (You can also use All-purpose flour) (500g)
  • 2 tsp of Salt
  • 2 Tbsp of Extra virgin olive oil

For focaccia topping,

  • ¼ cup of water combined with 1 tsp of salt
  • 2 Tbsp of Extra virgin olive oil, plus 2 Tbsp after the focaccia is baked
  • ½ tsp of flaky sea salt
  • Rosemary, to your liking
  • Basil, to your liking
  • San Marzano tomatoes or other variety you prefer

Instructions

  • Start by heating the water to 98 degrees Fahrenheit. This is the perfect temperature for the yeast to activate.
  • Mix the warm water with the maple syrup (or agave syrup) or cane sugar in a bowl. Then, add 1 package of instant yeast to the mixture and combine. Let it sit for a few minutes or until a foamy layer forms on top. This means that the yeast is working and ready to be used.
  • Combine two flours and add salt and olive oil. Then add the yeast mixture and stir until a sticky ball of dough is formed. The dough should be too hard to handle with a spoon or spatula, and that’s when you need to move on to kneading.
  • Knead the dough for about 10 minutes on a floured surface. This helps the gluten in the flour grow, which is what gives focaccia its unique texture.
  • Make a ball of the dough and wrap it in plastic wrap. Let it sit and rise at room temperature for 45 minutes. When the dough is done, it should have puffed up and grown twice as big.
  • Make the water and oil toppings while the dough is rising. Mix the salt and water in one bowl. Add olive oil to a separate bowl.
  • After 45 minutes, place the dough in a baking pan that has been greased and dusted with flour, and press it out to fit the pan. Then, pour the mixture of water and oil over the dough, cover it with a towel soaked in warm water and let it sit for 45 more minutes.
  • Make dimples in the dough by pressing deep with your fingers. This will let the oil and water soak into the dough and give focaccia its unique texture. Add basil first by inserting it deep into the dough with sliced tomatoes on top of the basil and spread rosemary evenly. Sprinkle some flaky sea salt.
  • Turn the oven to 400°F and bake the dough for 20-25 minutes. The crust of the focaccia should be golden brown and crunchy.
  • Wait 10 minutes before cutting and serving the focaccia.
  • Enjoy delicious and authentic focaccia bread with basil, tomato, and rosemary.
  • Tips
  • For the best results, it’s important to weigh all of the ingredients when making dough. You can use measuring cups instead of a kitchen scale if you don’t have one.
  • Before adding the 4 cups of flour, make sure to scrape off any extra flour and put it in a cup.
  • Mix water, olive oil, and salt to make a simple and tasty topping for your bread.
  • Dip your hands in cold water before you work with the dough so that it doesn’t stick to them.
  • Be careful not to tear the gluten strands when you stretch and fold them. This will make sure that the texture of the final product is good.
  • Cover the dough with a wet, warm towel and set it aside for 45 minutes. This will give the dough a chance to relax, making it easier to stretch without ripping.
  • It’s important to take the focaccia bread out of the pan as soon as it’s done. This will keep the bottom of the bread from getting steamy and losing its crisp crust.
  • Nutrition
  • Serving: 12g
  • Calories: 220kcal
  • Carbohydrates: 35g
  • Sugar: 6g
  • Fiber: 1g
  • Protein: 4g
  • Fat: 8g
  • Saturated Fat: 1g
  • Sodium: 209mg
  • Potassium: 108mg