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There’s store bought focaccia and then there’s homemade focaccia. The reality is that a lot of time can go by from the time you make something, get it to a store and then have it sit there until someone comes along to buy it. This is the sad truth about lots of food and breads in particular. The shelf life of a good, preservative free bread is pretty short so getting a really good loaf can be hit and miss. And so it is with focaccia. I’ve had some store bought varieties that are OK. You know the ones. They come in a little, round tin foil tray. There decent but usually oily and tough. So recently we decided to make our own to see the difference and frankly it’s night and day. Sure it takes time and patience, but for a treat the wait is well worth it. You’ll need to plan ahead by a day so don’t wait, try this authentic and vegan focaccia now.

Focaccia - Authentic and Vegan
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Focaccia – Authentic and Vegan

Course: SidesCuisine: Vegan, ItalianDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

25

minutes
Rising Time

24

minutes

Ingredients

  • 4 cups of bread flour (or all purpose if that’s what you have)

  • 2 tsp of salt

  • 2 1/4 tsp of dry yeast

  • 2 tsp of white sugar

  • 2 cups of warm water

  • 4 Tsp of olive oil

  • Sea salt (or regular if that’s what you have)

  • Rosemary, onion, sliced eggplant or tomato (optional for toppings)

Directions

  • Stir together the flour, salt, yeast and sugar in a large mixing bowl.
  • Slowly add the warm water stirring with a large spoon until a sticky dough ball is formed.
  • Add 2 Tbsp of olive oil to the bowl and using your hands, roll and totally coat the dough ball in oil.
  • Cover the bowl with an air tight seal using plastic wrap, tin foil or a large bag and place in the refrigerator for 24 hours.
  • When the 24 hours have passed, grease a 9″ x 13″ baking pan with 1 Tbsp of the oil.
  • Place the dough in the pan and roll it around a little in the oil.
  • Cover the pan again and let the dough sit for 3 hours at room temperature.
  • Preheat your oven to 425° F.
  • Using your hands, spread the dough out to cover/fill the pan. Brush on the final Tbsp of oil to the top of the dough and use your fingers to make deep dimples over the entire surface of the focaccia.
  • Sprinkle with a little sea salt and any other toppings you think would work. We used rosemary in the picture.
  • Bake the focaccia for 25 minutes, until golden. Let cool on a rack and serve.

Notes

  • I

Focaccia – Authentic and Vegan
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