How do I ensure my vegan focaccia dough rises properly?

For a good rise, combine warm water, yeast, and sugar, letting it sit for 5 minutes to activate. Then, after kneading, cover the dough with a warm, damp towel and allow it to rise twice: first for 1 to 1 1/2 hours, and again for 20 to 30 minutes before baking.

What kind of toppings are recommended for this focaccia?

This recipe specifically calls for cherry tomatoes, mixed olives, and fresh herbs like rosemary or basil. A sprinkle of coarse sea salt and paprika, along with a drizzle of olive oil, completes the savory topping.

What is the best way to create the signature dimples in the focaccia?

After the second rise and before adding toppings, use your fingers to gently dimple the dough all over. This creates pockets for the olive oil and toppings to settle into.

Can I use different types of flour for this focaccia recipe?

This recipe specifies 8 3/4-ounces of all-purpose flour. While other flours might work, using all-purpose flour as directed will yield the intended texture for this focaccia.

How should I store leftover Olive and Tomato Focaccia?

After baking, cool the focaccia completely on a wire rack. Once cooled, store any leftovers in an airtight container at room temperature to maintain its freshness for a day, or refrigerate for up to 3 days.

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Olive and Tomato Focaccia Bread
[Vegan]

Name: Olive and Tomato Focaccia Bread [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 8 3/4-ounces all-purpose flour; 1 teaspoon sea salt; 1 teaspoon yeast; 3/4 cups luke warm water; 1 teaspoon sugar; 1 tablespoon olive oil; Olive oil (to top); Cherry tomatoes; Mixed olives; Fresh herbs (such as rosemary, basil, etc.); Corse sea salt; Paprika

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Vegan Olive and Tomato Focaccia Bread with whole toppings

Golden-brown vegan focaccia bread, dimpled and topped with vibrant cherry tomatoes, mixed olives, and fresh rosemary, cooling on a wire rack.

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Olive and Tomato Focaccia Bread [Vegan]

Dairy Free

Focaccia is a flat oven baked Italian bread. Usually served as an appetizer, snack or great for soup-dipping. Like a homemade pizza, you can top your focaccia with all your favorite toppings. The mix of salty olives with sweet and juicy cherry tomatoes and of course a lot of fresh... Read More

Ingredients You Need for Olive and Tomato Focaccia Bread [Vegan]

8 3/4-ounces all-purpose flour
1 teaspoon sea salt
1 teaspoon yeast
3/4 cups luke warm water
1 teaspoon sugar
1 tablespoon olive oil
Olive oil (to top)
Cherry tomatoes
Mixed olives
Fresh herbs (such as rosemary, basil, etc.)
Corse sea salt
Paprika

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How to Prepare Olive and Tomato Focaccia Bread [Vegan]

In a large bowl, combine the warm water, yeast and sugar. Stir a few times then let sit for 5 minutes.
Add all flour, salt, and olive oil. Stir until a dough comes together.
Once the dough comes together, transfer to a floured surface and knead the dough until smooth, usually it takes about 5 minutes. Transfer to a large oiled bowl, cover with a warm, damp towel, and let rise for 1 to 1 1/2 hours.
Transfer the dough onto the baking sheet (well floured or lined with parchment paper) then gently stretch and press it down into the baking sheet.
Preheat oven to 355°F.
Let the dough (covered) rise again for 20 to 30 minutes.
Use your fingers to dimple the dough then drizzle with olive oil.
Add all your toppings, slightly press them into the dough. Sprinkle with course sea salt more olive oil and then bake until golden brown, 25 to 35 minutes.
Cool baked focaccia bread on a wire rack.