Easy Garlic Herb Focaccia [Vegan Focaccia]
This vegan cheese, garlic, and herb focaccia (+ other flavor options!) is pillowy and fluffy on the inside with a perfectly crisp crust. It’s also simple to prepare with just a handful of ingredients and 5 minutes of kneading!
Servings: 9 pieces
Calories: 490kcal
Equipment
- standard bowl
- large bowl
- 9x13 baking pan
Ingredients
- 1 cup of olive oil
- 2 tablespoons of minced fresh herbs
- 5 cloves of garlic minced
- 2 cups of lukewarm water
- 2 ¼ teaspoons (1 packed) or rapid rise yeast
- 1 ½ teaspoon of sugar
- 5 cups of all-purpose flour divided
- ¾ teaspoon of salt plus more for garnish
- ¼ cup of vegan parmesan grated
Instructions
- In a saute pan over medium heat, heat the oil. Stir in the fresh herbs and garlic and heat for about a minute. If it looks like the garlic is browning too quickly, lower the heat. Remove from heat when it is fragrant and the herbs and garlic are lightly cooked.
- In a standard bowl, whisk together the warm water, rapid rise yeast, and sugar, and allow it to sit for 5 to 10 minutes, until bubbles are formed on the top.
- In a large bowl, whisk together 2 cups of flour with ⅓ cup of the oil and herb mixture and the yeast mixture. Let it sit for 3 minutes.
- Pour in the remaining flour and salt and mix thoroughly using your hands. Break up all the flour particles until you create a smooth dough. Continue to knead it for about 5 minutes. Cover with a plastic bag or warm damp towel and let it rise for about 45 minutes.
- Meanwhile, prepare a 9x13-inch pan by pouring ⅓ of the remaining oil and herb mixture into the baking pan and spreading it around with a basting brush or a paper towel.
- Preheat the oven to 410 degrees F. After the dough has risen, transfer it to the prepared baking sheet and spread it out to fill each corner. Use your fingers to poke dimples throughout the dough, spread the remaining herb and oil mixture on top, and evenly sprinkle grated vegan cheese onto the dough.
- Place into the preheated oven and bake for 25 minutes, until it is lightly browned. If you want a crispier loaf, you can bake for another 5 to 10 minutes until you reach your preferred texture.
Notes
- For best results, use a thermometer: To check the temperature of the warm water (which should be around 100-110F/38-44C). If it’s too hot, it will kill the yeast, and if it’s too cold, it won’t activate the yeast.
- Make sure the yeast is in date: It won’t work if it’s expired, and the dough won’t have the correct bouncy, airy, fluffy focaccia texture.
- For improved flavor and texture: If you have the time, it could be a good idea to do a slow rise instead of 45 minutes. Place the covered bowl of liberally oiled dough in the refrigerator for 18-24 hours (up to 72hrs maximum for extra fermented flavor). Plus, using this method, you can even skip the kneading step! Instead, just mix the dough until tacky, then leave it to rise.
Nutrition
Calories: 490kcal | Carbohydrates: 56g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 231mg | Potassium: 111mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 4mg