Easy Vegan Rosemary and Garlic Focaccia Bread

Posted by in Breads, Christmas, Cooking, Sides, Thanksgiving, Valentine's Day | 3 comments

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday

 

 

 

 

 

 

There are some recipes that are always a hit, and it’s breads! No matter what your age, cultural background etc, people love a good homemade bread. You can find countless varieties today at the market, but they are typically filled with so many unnecessary extras and homemade is honestly.. so easy!

 

Honestly, I never thought I would say that, but the majority of the time breads are pretty seamless.. especially focaccia!

 

Focaccia is one of those breads you’ll see served at Italian restaurants. I find it’s a lil less common, but there is something about it that just draws you in after the first bite. It’s slightly crispy, buttery soft, and the indentions enable you to part more flavor. It’s perfect with pasta, great with brad dipping oil, and just great by itself! 

 

 

 

 

 


 

What’s great about this recipe? Everything! It’s easy, requires minimal ingredients, no kneading involved, affordable, buttery soft, requires no dairy or eggs, perfect for any season, will compliment just about any meal, you can pair it with whatever toppings you like, it has rich notes of rosemary, the garlic adds a hint of sweet, the salt further rounds out the flavors, and it can easily be made in bulk! 

 


 

 

If you love easy breads or all things rosemary/garlic, you have to try this new vegan Rosemary + Garlic Focaccia Bread!

 

 

 

 

 

 

 

 

 

 

Why this recipe is great

 

 

Easy 

Affordable 

Minimal ingredients 

Perfect for any season 

No Knead

Rich notes of rosemary 

Garlic lends a sweetness 

Buttery soft with crisp edges 

Will compliment any dish!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Easy Vegan Rosemary + Garlic Focaccia Bread


  • Author: Gabrielle St Claire
  • Prep Time: 10hrs
  • Cook Time: 24 mins
  • Total Time: 46 minute
  • Yield: 8 slices 1x
Scale

Ingredients

 

  • 2 Cups Bread Flour (or all-purpose)
  • 2 Teaspoons Kosher Salt, divided
  • 1 Cup Water Warm
  • 1 1/8 Teaspoon Instant Yeast
  • 1/2 Teaspoon Granulated Sugar
  • Olive Oil
  • 2 tbsp fresh rosemary , chopped (or 1/2 teaspoon dried)*
  • 1 tbsp pre-minced garlic

 


Instructions

  • In a glass bowl, add the flour and 1 tsp salt. Mix to combine.
  • In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute and stir into the flour with a wooden spoon until the dough just comes together.
  • Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
  • Remove the bowl from the fridge.
  • On a quarter size baking sheet, drizzle oil and place the dough in the center, tucking ends under.
  • Cover with plastic wrap and allow to rise 2 hours.
  • Heat the oven to 450ºF.
  • Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan, but not through the dough. If the dough is sticking to your fingers as you do this, simply dust your fingertips with a lil flour.
  • Sprinkle garlic, rosemary, and 1 tsp salt.
  • Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.

 

 

 

 

 

 

 

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3 Comments

  1. Made this today! I used 1:1 Gluten Free Flour. It didn’t convert as well as I hoped. It tastes delicious but it didn’t rise enough!

    Thanks for sharing the recipe!

    • Hi Mary! Always when using alternative flour to standard white flour you’re going to get a different result. Regardless of the type of flour, if your bread doesn’t rise as much as it should that could be from a myriad of reasons that center around the years. If it doesn’t rise in the allotted time always try to give it more time.

  2. I’ve had great success with this very easy recipe, including raves about the loaf I gave away. I’m used to long kneading by hand, but the slow rise in the fridge does away with that. I didn’t have fresh rosemary, so topped it with thinly sliced shallots, a sprinkle of Herbes de Provence, and flaky Maldon sea salt. That combo smells and tastes wonderful. Other notes: I used unbleached AP flour, and a smaller 10 x 7” cake pan so it could be baked in the toaster oven. Best eaten the same day, but toasting refreshes it nicely, and it does freeze well too. Next time? Maybe sun-dried tomatoes with basil and parmesan.

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