How long does the focaccia dough need to rise?

The dough for this focaccia should rise until double in size, which typically takes about an hour to an hour and a half.

What should I do if my focaccia dough is too wet?

If the dough feels excessively wet after mixing, you can add an additional 1/4 cup of all-purpose flour until it comes together more easily.

How do I create the signature dimples in the focaccia?

After spreading the dough onto the baking sheet, use your fingertips to gently dimple the dough down before adding the olive oil and toppings.

How can I tell when the Rosemary Black Pepper Focaccia is fully baked?

The focaccia is done when its edges are golden brown and the dough springs back lightly when touched, usually after about 30 minutes in the oven.

What's the best way to store leftover focaccia?

Store leftover focaccia at room temperature in an airtight container for up to 2-3 days, or freeze individual slices for longer preservation.

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Rosemary Black Pepper Focaccia
[Vegan]

AT By: Abby Thompson

Author Bio

Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love... Read More

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Close-up of a golden-brown Rosemary Black Pepper Focaccia, freshly baked and cut into squares, showing the dimpled crust with visible rosemary sprigs and black pepper flakes.

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Rosemary Black Pepper Focaccia [Vegan]

Dairy Free

Vegan

Hello, bread lovers! Did you know it’s super easy to make your own crispy at the edges and fluffy in the middle focaccia? It’s true! Basically, it’s a simple yeast dough that’s been flattened out, dimpled, and topped with herbs and whatever else your heart desires. The combination of fresh... Read More

Ingredients You Need for Rosemary Black Pepper Focaccia [Vegan]

3 cups all-purpose flour
1 1/4 cups warm water
1 packet of yeast
1 tablespoon fine grain sea salt
1 tablespoon olive oil
2 tablespoons dried rosemary
Additional sea salt and freshly cracked black pepper, to top

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How to Prepare Rosemary Black Pepper Focaccia [Vegan]

In a large bowl, dissolve the yeast in the warm water, letting it sit for five minutes.
Stir in the flour and sea salt until the dough starts to come together. If the dough is really wet, add an additional 1/4 cup flour until it comes together.
Cover the bowl with a clean kitchen towel and set aside to rise until double in size, which should take about an hour to an hour and a half.
After dough has risen, preheat oven to 400°F and lightly grease a rimmed baking sheet.
Spread the dough out evenly onto the sheet with your hands, making it slightly smaller than the sheet. After the dough has been spread out, dimple the dough down and top with olive oil, rosemary, salt, and pepper.
Bake for 30 minutes, or until the edges are golden brown and the dough springs back lightly when touched. Cut and serve.