Vegan Rosemary Focaccia Bread

This recipe for Vegan Rosemary Focaccia Bread offers a delightful variation on traditional Italian bread. Featuring a harmonious blend of aromatic rosemary and rich olive oil, this focaccia delivers a unique flavor profile. The dough is straightforward to prepare and requires little effort, making it suitable for novice bakers. With its crispy crust and tender interior, this bread complements a variety of meals, whether as a snack or alongside soups and salads.

Ingredients

• 1 package active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1/4 cup olive oil
• 1 tbsp granulated sugar
• 1 tsp salt
• 2 tbsp fresh rosemary, chopped
• 1 tsp sea salt

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for 10 minutes until foamy.
2. In a large mixing bowl, combine the all-purpose flour, olive oil, granulated sugar, and salt.
3. Pour in the yeast mixture and knead the dough until it becomes smooth and elastic, about 5 to 7 minutes.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
6. Punch down the risen dough and press it into the prepared baking sheet evenly.
7. Use your fingers to create dimples across the surface of the dough, then sprinkle with chopped rosemary and sea salt.
8. Bake in the preheated oven for 25 minutes until the focaccia is golden brown and fragrant.
9. Allow the focaccia to cool slightly on a wire rack before slicing and serving.

Keywords: Snack, Dinner, Herbs, Bread, Italian

Spice Rack: Salt, Rosemary

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