While some people might try to argue that yeast doesn’t qualify as vegan, let’s ignore the nitty gritty of it and focus on the task at hand: enjoy some delicious Rosemary Focaccia. I’ve loved making this vegan bread over and over because it gives me an excuse to indulge in an excess of olive oil, delicious flour, and use up some extra rosemary. It’s crispy on top, with the perfectly soft and fluffy inside.
You’ll need plenty of olive oil for this recipe! Grab a hefty bottle of your favorite olive oil and get ready to pour. You’ll want something that has a distinctive and fruity flavor without overpowering the sharp herbiness of the rosemary. The olive oil helps crisp up the bottom and top of the bread, and also adds a lot of moisture into the actual bread itself. Delish.
You’ll want to hit the focaccia with some great salt at the end – large flakey seasalt is my favorite (Maldon, really) so that you bite into something incredible and surprising with each piece.
Some like to use plain rosemary (be careful not to go too hot on the oven or it can burn!), roasted tomatoes, olives, and more. Be creative – you can use so many different toppings to create a hearty and delicious focaccia that will last you for days to come!
Here’s how you do it:
- (1) teaspoon of Active Dry Yeast
- (2) cups of Flour
- 3/4 cup of Lukewarm Water
- (2) Sprigs of fresh Rosemary
- (2) Cloves of Garlic
- (1) teaspoon Sugar
- (2) teaspoons of Flakey Salt (I like Maldon Salt)
- 1/2 cup of Olive Oil
- Add active dry yeast and sugar to lukewarm water and let it sit for 10 minutes until it foams and bubbles
- In a separate bowl, mix flour, salt, and set aside
- Mince Garlic and Rosemary together, and simmer in 2 tsp of Olive Oil until fragrant. Turn off heat, and drain Olive Oil into separate small bowl
- Add yeast mixture to dry bowl, and add infused olive oil. Let stand for 5-10 minutes
- Add minced garlic and rosemary from previous simmering step
- Slowly combine mixture with a spatula and cover with beeswax wrap or a dish, and let it sit in a warm area for one hour or doubled in size. This dough is somewhat wet, but if you find you need to play with the consistency, feel free to add more water and flour as you go. Don't over knead! Preheat oven at 400 degrees Fahrenheit
- Move dough to well oiled baking pan / Pyrex and shape inside pan. Add dimples evenly across bread, and cover and allow to rise again for 20 minutes.
- Once the final rise is complete, drizzle 3 teaspoons of olive oil into dimples and across top of focaccia
- Place in oven and bake for 30 minutes, set on broil for 2 minutes near the end for additional color
- Remove from heat, and add remainder of olive oil to let the focaccia soak it up! Cut, enjoy, and share!