45mFocaccia with Rosemary
Vegan rosemary focaccia with a crisp olive oil crust and soft, airy center, made simply with flour, yeast, olive oil, dried rosemary, salt, and water.
- Cuisine
- Italian
- Energy
- 384 calories per serving
- Protein
- 7.4 g per serving
- Carbs
- 54.8 g per serving
- Fat
- 14.1 g per serving
- Sodium
- 562 mg per serving
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Cook this recipe
- all-purpose flour-20 oz
- yeast-0.25 ounces
- warm water-1.75 cups
- olive oil-0.5 cups
- dried rosemary-2 tsp
- salt-2 tsp
In a large bowl, stir active dry yeast into warm water (100°F to 110°F; warm but not hot) and let stand for 5 minutes to hydrate.
Add all-purpose flour, 1 teaspoon salt, 1 teaspoon dried rosemary, and 1/4 cup olive oil; mix until a sticky dough forms.
Knead in the bowl for 3 to 4 minutes until the dough is smooth and elastic, then cover and let rise until doubled, about 1 to 1 1/2 hours.
Coat a 9x13-inch baking pan with 2 tablespoons olive oil, transfer the dough to the pan, and gently stretch it toward the corners; let rest for 20 minutes.
Preheat the oven to 425°F while the dough rests, then use your fingertips to dimple the dough all over.
Check that the pan is stable before dimpling the dough.
Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the remaining 1 teaspoon salt and 1 teaspoon dried rosemary.
Bake for 22 to 28 minutes until the focaccia is golden brown and crisp at the edges.
Use oven mitts when handling the hot baking pan.
Let cool for 10 minutes before slicing to help the crumb set properly.
Let the focaccia cool slightly before slicing to avoid steam burns.
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