Vegan Rosemary Focaccia Bread

Vegan Rosemary Focaccia Bread

Dimpled and golden, this olive oil-rich focaccia turns pantry staples into a pillowy, herb-flecked loaf.

Total 4 hr 35 min Makes 12 slices Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This focaccia relies on a wet, slow-fermented dough and a generous hand with olive oil to develop a crisp, blistered crust and an airy, open crumb. Fresh rosemary and flaky salt pressed into the surface before baking give every bite a fragrant, savory finish. Serve it alongside soups and salads, or split for sandwiches.

Ingredients

  • 4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons fine sea salt
  • 1 teaspoon granulated sugar
  • 1 3/4 cups warm water (about 105°F)
  • 6 tablespoons olive oil, divided
  • 2 tablespoons fresh rosemary leaves, roughly chopped
  • 1 teaspoon flaky sea salt, for topping

Method

  1. In a large bowl, whisk together the flour, active dry yeast, fine sea salt, and sugar.

  2. Add the warm water and 3 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon or spatula until a sticky, shaggy dough forms with no dry flour remaining.

  3. Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled in size.

  4. Pour 2 tablespoons of olive oil onto a 9x13-inch baking pan and spread it evenly to coat the bottom and sides.

  5. Scrape the risen dough into the prepared pan. Fold the edges toward the center a few times, then flip so the smoother side faces up, turning it to coat lightly in the oil.

  6. Cover loosely and let the dough rest and rise in the pan until puffy and nearly doubled again.

  7. Preheat the oven to 425°F.

  8. Using oiled fingertips, press firmly into the dough from edge to edge to create deep dimples across the entire surface, stretching it gently to fill the corners of the pan.

  9. Drizzle the remaining 1 tablespoon of olive oil over the dough, then scatter the chopped rosemary and flaky sea salt evenly across the top.

  10. Bake until the top is deeply golden and the edges are crisp, 20 to 25 minutes.

  11. Remove from the oven and transfer the focaccia to a wire rack using a spatula. Cool at least 10 minutes before slicing into 12 pieces.

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    Vegan Rosemary Focaccia Bread

    This focaccia relies on a wet, slow-fermented dough and a generous hand with olive oil to develop a crisp, blistered crust and an airy, open crumb. Fresh rosemary and flaky salt pressed into the surface before baking give every bite a fragrant, savory finish. Serve it alongside soups and salads, or split for sandwiches.

    4 hr 35 min 12 slices 215 cal

    Ingredients

    • 4 cups all-purpose flour
    • 2 1/4 teaspoons active dry yeast
    • 2 teaspoons fine sea salt
    • 1 teaspoon granulated sugar
    • 1 3/4 cups warm water (about 105°F)
    • 6 tablespoons olive oil, divided
    • 2 tablespoons fresh rosemary leaves, roughly chopped
    • 1 teaspoon flaky sea salt, for topping

    Method

    1. 1

      In a large bowl, whisk together the flour, active dry yeast, fine sea salt, and sugar.

    2. 2

      Add the warm water and 3 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon or spatula until a sticky, shaggy dough forms with no dry flour remaining.

    3. 3

      Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled in size.

    4. 4

      Pour 2 tablespoons of olive oil onto a 9x13-inch baking pan and spread it evenly to coat the bottom and sides.

    5. 5

      Scrape the risen dough into the prepared pan. Fold the edges toward the center a few times, then flip so the smoother side faces up, turning it to coat lightly in the oil.

    6. 6

      Cover loosely and let the dough rest and rise in the pan until puffy and nearly doubled again.

    7. 7

      Preheat the oven to 425°F.

    8. 8

      Using oiled fingertips, press firmly into the dough from edge to edge to create deep dimples across the entire surface, stretching it gently to fill the corners of the pan.

    9. 9

      Drizzle the remaining 1 tablespoon of olive oil over the dough, then scatter the chopped rosemary and flaky sea salt evenly across the top.

    10. 10

      Bake until the top is deeply golden and the edges are crisp, 20 to 25 minutes.

    11. 11

      Remove from the oven and transfer the focaccia to a wire rack using a spatula. Cool at least 10 minutes before slicing into 12 pieces.