Discover more recipes with these ingredients
Rosemary Focaccia [Vegan]
This Rosemary Focaccia is crunchy on the outside, soft on the inside. It is perfectly oily, salty, and all of the other delicious things about focaccia. Serve it at a party or just keep it in your pantry for when you're feeling snacky. Enjoy!
Ingredients You Need for Rosemary Focaccia [Vegan]
How to Prepare Rosemary Focaccia [Vegan]
- Preheat oven to 475°F
- Combine dry ingredients (flour, finely ground sea salt and yeast) in the mixer on low/stir setting.
- Add wet ingredients (water and 3 tablespoons olive oil) and allow mixer to combine.
- Let the mixer stir or move up to level 2 if you wish, and let the dough knead for about 8 minutes, or knead for 15 minutes by hand (both ways work well).
- Once your dough is well kneaded, remove the bowl from the mixer, knead a few times by hand to form a dough ball and place the dough back in the bowl.
- Coat the dough in olive oil and cover the bowl with a damp or dry dish towel and let the dough rest/proof for 1-2 hours (I usually aim for 1.5, but a half hour either way won’t hurt).
- In the meantime, coat a 9 x 13″ pan with olive oil and (really coat it), making sure you get in all of those corners. The last thing you want is to pull your delicious bread out of the oven and have it stuck to the pan…
- Once your dough is done proofing, remove it from the bowl and use your fingers to spread it out in the oiled pan. Push dimples into the dough with your fingers, slowly working it towards the corners and edges of the pan.
- Once your dough is spread, cover it once again with a tea towel, and let it rest for an addition 1/2 hour.
- While the dough is proofing you can roughly chop your rosemary if you haven’t already (removing the stems)
- When your dough is done proofing the second time, push into the dough once again with your fingers and then coat the dough in olive oil, so that it pools in the dimples.
- Top it off with some roughly chopped rosemary and some coarsely ground kosher or sea salt
- Bake at 475° F for 10 minutes and then turn the temperature down to 375°F for the last 10 minutes of baking. This method creates a nicely browned foccacia, but if you prefer a lighter focaccia, you can cook at 375°F for the full 20 minutes.
- ENJOY!
![Vegan Cioppino (Italian-Style 'Fish' Stew) [Gluten-Free]](https://ogp-ai.mystagingwebsite.com/wp-content/uploads/2015/10/chioppino_1.jpg)
Comments: