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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 rosemary and black pepper gives this focaccia a really hearty and fall-like taste to it. It's perfect for pairing with soup or spreading with vegan butter and eating alone.

Rosemary Black Pepper Focaccia [Vegan]

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Serves

10

Cooking Time

90

What Ingredients Do You Need To Make 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

How To Make Rosemary Black Pepper Focaccia [Vegan]

  1. In a large bowl, dissolve the yeast in the warm water, letting it sit for five minutes.
  2. 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.
  3. 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.
  4. After dough has risen, preheat oven to 400°F and lightly grease a rimmed baking sheet.
  5. 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.
  6. Bake for 30 minutes, or until the edges are golden brown and the dough springs back lightly when touched. Cut and serve.

Notes

This bread lasts only a few days stored at room temperature. If you want it to keep, I would recommend storing it in the fridge.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    About The Author

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    Abby Thompson

    See My Recipes

    Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love creating a plant-based approach to desserts that make people say 'This is vegan?! But it is so good!'. Vegan sweets and treats need to be healthy but also still absolutely delicious. By day, I work as a corporate social media strategist in Milwaukee, and by night I bake and blog my way through my vegan dessert recipes.

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