This past year I got into baking bread explored a wide variety. We did countless bagels, pretzels, and I was curious about the staple focaccia bread! You’ll see it served here and there at Italian spots, but that’s about it. Majority of the time I’ve also found that the bread isn’t fresh. Focaccia has a short life span so if it’s not fresh out of the oven, it can be underwhelming. That being said, I was curious to whip up a few recipes especially being that I’ve heard it was so effortless.
The stories are true, it’s so easy that even the most inexperienced cook can whip it up with no trouble!
What’s fab about this easy focaccia is that it requires no kneading and you simply throw it in the fridge and carry on with your day. While it takes time to let the bread rise, it doesn’t get much easier than this recipe! Plus, there is nothing better than fresh homemade bread!
The first batch I tried was the Rosemary and Garlic, which you can’t go wrong with. This go around I want to explore cherry tomatoes with garlic, and fresh basil! If you wanted to kick it up a notch you could also throw on some dairy free vegan parm. However, it’s so good, you don’t even need it!
It’s quick, easy, rises in the fridge, you can feature a variety of tomatoes, herbs, use vegan parm, add some pesto, use for avocado toast, it’s gorgeous, good for any season, garlic adds a savory component while the tomatoes add a sweetness, it can easily be made in bulk, pairs well with just about any main dish, and again.. just SO easy!!
If you struggle with bread making or love an effortless bread, you have to try this new vegan Tomato Basil Focaccia!
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.
Press chopped tomatoes into the bread and sprinkle with garlic, and 1 tsp salt.
Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden. Garnish with fresh chopped basil.