Your Go-To Focaccia Recipe
Homemade vegan focaccia with a golden, dimpled crust, juicy cherry tomatoes, and fresh basil. Easy to make with just a handful of pantry ingredients and no kneading required.
Ingredients
Focaccia Dough:
- 7 g active dry yeast
- 450 g all-purpose flour or whole-wheat flour you can also combine them, like I did, 50-50
- 300 ml water lukewarm
- 2 tsp brown sugar
- 1 tsp sea salt
- 5 Tbsp extra-virgin olive oil 1 for greasing the bowl + 2 for greasing the tray + 2 for drizzling
Toppings:
- flaky sea salt to taste, for topping
- cherry tomatoes to taste, for topping
- fresh basil to taste, for topping
- mixed seeds to taste, for topping
Instructions
- In a large bowl, mix the dry yeast, sugar, and lukewarm water. Let sit for 5 minutes, until it gets foamy and creamy. Check the yeast's expiration date before using it, as it will not activate if it's expired.
- Add the flour and salt. Mix well using a spatula.
- Grease a separate bowl with 1 tablespoon of olive oil and pour the dough into it. Turn it to coat all sides in oil, then cover with plastic wrap. Let it rise at room temperature until it doubles in size (about 4 hours).
- Grease an oven tray with 2 tablespoons of olive oil.
- Transfer the dough to the tray and spread it out with your fingers. Wet or grease your hands to make the process easier.
- Once it is evenly spread out onto the tray, start poking it with your fingers to form holes. Add the cherry tomatoes into those holes, drizzle with 2 tablespoons of olive oil, and sprinkle sea salt flakes and mixed seeds on top.
- Heat the oven to 220C (430F).
- Bake the focaccia until golden, about 20-30 minutes. Serve with fresh basil on top.
Notes
Make sure your yeast foams within about 5 minutes of mixing. If it doesn't, it's expired and the dough won't rise. Keep the water lukewarm, never hot, or it will kill the yeast. Store leftover focaccia in an airtight container at room temperature for 1-2 days, or freeze for longer.