Is there anything better than the smell of fresh bread?
Especially when it’s covered in all your favorite focaccia toppings?
My Achilles heel, sun dried tomato focaccia is one of those traditional Italian appetizers that I can never turn down. As soon as I spot it (usually across the room), you know I’m right there, having a slice - okay 2, maybe 3….
While in self-isolation I had time to perfect this amazing homemade focaccia dough recipe I learned while in Italy and I must say, it stands the test of time! The dough always turns out perfect - fluffy and doughy with a crisp bottom and golden crust. Oh, and did I mention it’s also a vegan focaccia!
I can’t wait for you to enjoy it too!
FOCACCIA BREAD INGREDIENTS:
Serving: 8-10 Servings
-Focaccia Dough-
1 3/4 Warm water
1 Package of Yeast
1 TBSP of Sugar
5 CUPS of All-Purpose Flour
1 TBSP of Kosher Salt
1 CUP of Olive Oil - Spilt in two halves
-Optional Focaccia Toppings-
Coarse Sea Salt
Cherry Tomatoes
Kalamata Olives
Basil
Capers
Rosemary
Garlic
HERE ARE SOME OTHER BREAD RECIPES YOU MAY LIKE!
FOCACCIA RECIPE DIRECTIONS:
The first thing you need to do is activate the yeast so you will need to combine the warm water, yeast and sugar in a bowl. Stir and let it sit for 10-15 minutes until it starts bubbling and becomes very aromatic.
When ready, in a mixer using the hook attachment, combine the flour, salt, half a cup of the olive oil, and the yeast mixture on the lowest speed. After it is well mixed, increase the speed to three (low/medium) until it becomes smooth.
Once smooth, remove the dough from the mixer and place on a floured surface. Kneed the dough by hand until the dough stops being sticky. If you need to sprinkle more flour to help it along, do so.
When ready, form a ball with the dough. Using the mixing bowl you used before, coat the sides of the bowl with some oil and place the dough once again inside. Coat the dough with a little bit of oil as well before covering it with a cloth or plastic wrap, and place somewhere warm for about an hour until it doubled in size.
Take your cooking sheet or jelly roll pan (pan with lip) and cover with parchment paper (including the sides). Put a heavy coat of olive oil on the parchment paper before putting the dough on top. Focaccia is a heavily oiled bread so be generous with the olive oil.
Place the dough on the pan and stretch out with your fingers, flipping the dough over to allow the olive oil on the tray to coat both sides. Use your fingers to stretch the dough the full length of the pan and create finger holes so as to give it an uneven texture. Place the stretched dough in a warm place until it once again doubles in size (approximately one hour).
When dough is close to ready, preheat oven to 450.
If you want to add toppings to your focaccia you can do so at this point. If you want it plain you should still liberally sprinkle it with coarse sea salt.
When ready, bake until the top is golden brown, about 25-30 minutes. Remove from the oven and allow to cool before serving to your guest.
Buon Appetito!
FOLLOW ME ON INSTAGRAM @ISTHATSOH
If you like this vegan focaccia dough recipe or have any comments/questions, feel free to leave them in the comment section below!
