Focaccia with tomatoes and rosemary

Vegan Focaccia

Focaccia with tomatoes and rosemary

Prep Time15 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course, Snack
Cuisine: Italian
Keyword: Focaccia, vegan focaccia
Servings: 4


  • 4 cups all purpose flour
  • 7 g dried yeast
  • 1/2 tsp salt
  • 1 1/3 cups of water
  • 1 tbsp olive oil + extra to glaze
  • 20 cherry tomatoes
  • 2 rosemary sprigs


  • -Preheat oven to 480° F
  • -Mix the flour, yeast and salt in a large mixing bowl
  • -Pour in the water and olive oil
  • -Stir everything together
  • -When the mixture has mostly stuck together, turn the mixture out on to a work surface
  • -Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand, for 10 minutes
  • -When the dough is shiny and smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover the bowl with a towel
  • -Leave in a warm place until it has doubled in size
  • -Flatten and shape the focaccia in an oiled baking tin with your hands, making sure you stretch it into the corners
  • -Push the cherry tomato halves into the focaccia
  • -Coat with olive oil and sprinkle with rosemary and salt
  • -Cover with a towel and leave in the tin for a 15 minutes
  • -Bake for 10 min then turn the oven down to 390° F and bake for another 10-15 minutes until the top is golden brown


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