What kind of flour is used to make this focaccia gluten-free?

This recipe uses a combination of plain flour and self-raising flour, which must be gluten-free versions to ensure the focaccia base is suitable for a gluten-free diet.

How long does the focaccia dough need to rise?

The dough requires a double-proving process: first for 2-3 hours until doubled in size, then a second rise for 30-40 minutes after being pressed into the baking tray.

Can I customize the toppings for this focaccia?

While this recipe features sun-dried tomatoes, garlic, rosemary, and vegan parmesan, you could experiment with other plant-based toppings like olives or caramelized onions.

How can I ensure my focaccia is light and airy?

Ensuring your yeast is active and allowing the dough to complete both proving stages for the recommended times are key steps for a light, airy focaccia.

What's the best way to store leftover focaccia?

Once cooled, store any leftover focaccia in an airtight container at room temperature for a day or two, or freeze individual slices for longer preservation.

1.5K Views 9 years ago

Sun-Dried Tomato, Garlic, and Rosemary Focaccia
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Sun-Dried Tomatoes

Sun-Dried Tomato, Garlic, and Rosemary Focaccia [Vegan, Gluten-Free]

2543

Dairy Free

Focaccia is an Italian oil-based bread which is usually flat and square-shaped. This focaccia is infused with rosemary, garlic, and juicy sun-dried tomatoes with salt and pepper to taste and a light sprinkle of vegan parmesan cheese. People find making dough and bread hard, but this recipe is foolproof. All... Read More

Ingredients You Need for Sun-Dried Tomato, Garlic, and Rosemary Focaccia [Vegan, Gluten-Free]

For the Base:

1 cup of warm water
1 packet dry yeast
1 teaspoon of sugar
2 1/3 cups of plain flour
2 1/3 cups of self-raising flour
2 1/2 tablespoons of light olive oil
1 teaspoon of salt

For the Toppings:

3 garlic cloves, roughly chopped
Sun-dried tomatoes, sliced
Fresh rosemary
Vegan parmesan cheese
Pinch of salt and pepper

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How to Prepare Sun-Dried Tomato, Garlic, and Rosemary Focaccia [Vegan, Gluten-Free]

Place the warm water into a bowl, and sprinkle in the yeast and sugar. Cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.
In a seperate large bowl, combine the flours, oil and salt.
Add in the activated yeast mixture to the flour mix.
Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until smooth dough forms. This will take around 5 minutes. Add more oil or water if needed.
Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
Grease a deep baking tray with oil.
Once the dough has doubled in size, turn it out into the oiled tray and stretch/press out the dough until it reaches the edges covering the base of the pan. Make sure its level.
Once the dough has doubled in size, turn it out into the oiled tray and stretch/press out the dough until it reaches the edges covering the base of the pan. Make sure its level.
Cover with a teatowl and place back into a warm area to rise for 30-40 minutes.
Preheat your oven to 410°F.
Once the dough has risen, place the focaccia into the lower/middle of the preheated oven and bake for 20-25 minutes or until golden brown.
Once ready, remove from the oven and serve warm or allow to cool down and slice into servings.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.