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
    638

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

recipe updated May 20, 2019

Ingredients

  • Bread flour icon
    Bread flour
    500g
  • Active dried yeast icon
    Active dried yeast
    7g
  • Salt icon
    Salt
    9g
  • Water icon
    Water
    320ml
  • Olive oil icon
    Olive oil
    15ml
  • Olive oil icon
    Olive oil
    0ml
  • Cherry tomatoes icon
    Cherry tomatoes
    300g
  • Sea salt icon
    Sea salt
    as needed
  • Fresh rosemary icon
    Fresh rosemary
    about 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. Get a clean large mixing bowl
  2. Add bread flour
  3. Add active dried yeast
  4. Add salt
  5. Mix well until combined
  6. Add water
  7. Add olive oil
  8. Stir until well combined
  9. Turn out content of large mixing bowl onto work surface
  10. Knead until smooth - 10 min
  11. Transfer content of work surface to large mixing bowl
  12. Coat olive oil thinly
  13. Cover with kitchen towel
  14. Prove until doubled - 1 hr 30 min
  15. Flatten
  16. Get a clean baking pan
  17. Cover with olive oil
  18. Transfer content of large mixing bowl to baking pan
  19. Flatten
  20. Press
  21. Layer with halved cherry tomatoes
  22. Coat olive oil
  23. Sprinkle with sea salt
  24. Sprinkle with fresh rosemary
  25. Cover with kitchen towel - 30 min
  26. Bake - 10 min, 250°C
  27. Bake until golden brown - 10 min, 200°C
  28. Serve
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