Vegan Focaccia With Tomatoes And Rosemary

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recipe by Cormac Walsh

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    334

Super easy bread to make, all you need is a little patience and time! Perfect for sharing with a group of friends

Inspired by: https://www.lazycatkitchen.com/vegan-focaccia-tomatoes-rosemary/

recipe updated Oct 10, 2019

Ingredients

  • Bread flour icon
    Bread flour
    500g (about 4⅛ cups)
  • Active dried yeast icon
    Active dried yeast
    1¾ tsp
  • Salt icon
    Salt
    1.5 tsp (9g)
  • Water icon
    Water
    320ml (1¼ cups)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Olive oil icon
    Olive oil
    as needed
  • Cherry tomatoes icon
    Cherry tomatoes
    x 20 (about 300g)
  • Sea salt icon
    Sea salt
    as needed
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs

Tools

  • kCook icon Wooden spoon
  • kCook icon Work surface
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Large mixing bowl

Step preview

  1. Add bread flour, active dried yeast and salt to a clean large mixing bowl
  2. Mix well until combined
  3. Add water and olive oil to the large mixing bowl
  4. Stir until well combined
  5. Turn out content of large mixing bowl onto work surface
  6. Knead until smooth - 10 min
  7. Transfer content of work surface to large mixing bowl
  8. Coat olive oil with the large mixing bowl thinly
  9. Cover with kitchen towel
  10. Prove until doubled - 1 hr 30 min
  11. Flatten
  12. Cover a clean baking pan with olive oil
  13. Transfer content of large mixing bowl to baking pan
  14. Flatten
  15. Press
  16. Layer with cherry tomatoes
  17. Coat olive oil with the baking pan
  18. Sprinkle with sea salt and fresh rosemary
  19. Cover with kitchen towel - 30 min
  20. Bake - 10 min, 250°C
  21. Bake until golden brown - 10 min, 200°C
  22. Serve
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