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(Recipe) Vegan Focaccia Bread
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Introduction
VEGAN FOCACCIA BREAD
THE BEST VEGAN FOCCACIA BREAD
A versatile basic focaccia recipe that requires just a few simple ingredients should definitely not be missing here on the blog! It is not only very simple but also a great swap for classic baguette, Indian vegan naan or traditional bread. It makes a perfect accompaniment to salads or various hearty dishes with a Mediterranean flair. However, I also like to reheat a piece in the oven just for a quick snack whenever I feel a little hungry.
If you’ve never baked bread before, please don’t be intimidated by the idea of making your own homemade dough! Basically, you only need six simple pantry ingredients to make this focaccia dough. And yes, you do need to work with yeast and use a rolling pin to make this focaccia, but I promise it’s EASY! Please keep in mind though, that you’ll need to let the dough rest and rise for about an hour before you’ll bake it, so you’ll want to make sure you plan accordingly. Also, another pro tip: Make sure you check the expiry date on your yeast. Sounds obvious, I know, but the yeast is essential for the bread to rise and give you a light, airy, open-crumb focaccia as a result. I’m certain you’ll nail this easy recipe on your first attempt. You’ll never go back to store-bought focaccia again!
INGREDIENTS FOR VEGAN FOCACCIA BREAD
To make this homemade bread dough, all you need are six basic pantry staples. It’s all-purpose flour or bread flour, sugar or agave syrup, active dry yeast, olive oil, salt, and warm water. The toppings are totally customizable, depending on your favorites or what you have at the moment. Red onion, black or green olives, cherry tomatoes or sun-dried tomatoes, fennel, fresh herbs like rosemary or thyme and flaky sea salt would all be lovely. You do you!
Vegan Focaccia Bread
Ingredients
- 500 g all-purpose flour or bread flour
- 2 tsp sugar or agave syrup
- 7 g instant dry yeast
- 1 ½ tsp salt*
- 320 ml warm water about 110°F
- 1 tbsp olive oil* plus more to drizzle
Toppings (optional)
- cherry tomatoes
- olives green or black or mixed
- 2 rosemary sprigs or other dried herbs of choice
- 2 tsp flaked sea salt
- pinch of smoked paprika powder
Method
Instructions
- Whisk together the flour, sugar, dry yeast, and salt in a large mixing bowl.
- Pour in the water and olive oil, then stir everything together with a spatula
(or wooden spoon) until the mixture clumps together. Transfer to a working
surface. - Knead with your hands (or use a food processor with dough hooks) for about 5-10 minutes until a smooth dough forms. (If the dough is too sticky, add more flour but try to use as less flour as possible if you want a soft focaccia).
- Shape the dough to a ball and place it in a lightly oiled bowl. Cover the bowl with a kitchen towel and place in a warm location (I set mine by the sunny window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
- Turn the dough onto a lightly floured surface, and roll it out into a large
rectangle (or circle) until the dough is about 1/2-inch thick (*see notes). Place in an oiled baking tin (*see notes) or large baking sheet, making sure you stretch it into the corners with your hands. Cover the pan, and let the dough continue to rise for another 20 minutes. - Preheat oven to 400°F (around 10 minutes before the dough has finished rising).
- Press deep holes (all the way to the bottom) into the focaccia with the back of
a wooden spoon or with your fingers, as you can see in the pictures above. Then, press the cherry tomatoes, olives and rosemary into the focaccia. Drizzle 1-2 tbsp of olive oil evenly all over the top of the dough, and sprinkle with salt and paprika. - Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive odesired.
- Slice, and serve warm.
Notes
I used a 13-inch x 9-inch x 2-inch (33cm x 22.9cm x 5.08cm) baking tin.
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Introduction
Healthy Halloween Stuffed Peppers
Halloween Stuffed Peppers
Prep: 25 minutes
Cook: 35 minutes
Serves: 4
Ingredients
- 4 small peppers (a mix of orange, red and yellow looks nice)
- 25g pine nuts
- 1 tbsp olive or rapeseed oil
- 1 red onion , chopped
- 2 fat garlic cloves , crushed
- 1 small aubergine , chopped into small pieces
- 200g pouch mixed grains (we used bulghur wheat and quinoa)
- 2 tbsp sundried tomato paste
- zest of 1 lemon
- bunch basil , chopped
Method
- STEP 1
Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.
- STEP 2
Toast the pine nuts in a dry pan for a few mins until golden, and set aside. Heat the oil in the pan, and heat the oven to 200C/180C fan/gas 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season.
STEP 3
Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts.
- STEP 4
Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.
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