Focaccia
This focaccia is like a warm hug in bread form, and I often find myself baking it whenever I need a little extra comfort on a rainy day.
The first time I made this focaccia, it was a lazy Sunday afternoon, and the aroma filled my kitchen with such warmth that I instantly felt at home.
I stumbled upon the magic of pressing fresh rosemary into the dough just before baking, and it was a game-changer.
There's something so grounding about watching simple ingredients transform into something so nourishing.
I love this recipe because it’s my reminder of the simple pleasures in life, and it always brings a smile to anyone I share it with.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you want something heartier, swapping in some whole wheat flour works well, though it gives a denser texture. And if you're out of rosemary, thyme or a pinch of oregano brings its own lovely touch to the flavor.
Tips & Notes
- •I like to sprinkle a little sea salt on top right after it comes out of the oven for an extra burst of flavor.
- •If you're in the mood for a softer crust, drape a clean kitchen towel over the focaccia as it cools for a few minutes.
- •I usually keep leftovers wrapped in a cloth on the counter, and they stay fresh and tasty for a couple of days.
Recipe Variations
- •When I feel adventurous, I love adding thin slices of red onion and a sprinkle of sesame seeds on top.
- •My friend Emily swears by mixing in a handful of chopped kalamata olives into the dough for a Mediterranean twist.
Storage & Freezing
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, bake at 350°F (175°C) for about 10 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast using the same amount. There's no need to proof it in water; just mix it directly with the dry ingredients.
How do I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Rate this Recipe
Loading votes...
You May Also Like
Sicilian Purslane Salad
This Sicilian Purslane Salad celebrates the earthy flavors of fresh, vibrant greens and zesty citrus, making it a bright addition to any meal. I love how the purslane adds a delightful crunch and a hint of tanginess that’s simply irresistible.
Vegan Cinnamon Rolls
Soft, fluffy, and irresistibly sweet, these vegan cinnamon rolls are the perfect treat for breakfast or dessert. Topped with a creamy vegan frosting, they're sure to delight everyone!
Lemon Orzo Salad
This Lemon Orzo Salad is bright, refreshing, and packed with nutrients, making it a lovely side dish or light meal. I love how the zesty lemon and crunchy veggies come together beautifully.
This focaccia is like a warm hug in bread form, and I often find myself baking it whenever I need a little extra comfort on a rainy day.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Add the olive oil and sea salt to the yeast mixture and stir to combine.
- 3
Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until the dough comes together.
- 4
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 6
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 7
Once the dough has risen, punch it down gently and transfer it to the prepared baking sheet. Stretch it out to fit the sheet.
- 8
Use your fingers to create dimples all over the surface of the dough. Drizzle with a little olive oil and sprinkle with chopped rosemary and coarse sea salt.
- 9
Let the dough rest for another 15-20 minutes.
- 10
Bake in the preheated oven for 20-25 minutes, or until golden brown on top.
- 11
Remove from the oven and let it cool slightly before slicing and serving.
Comments
Loading comments...