Are you ready to elevate your baking game with a mouthwatering twist on a classic Italian favorite? This Easy Vegan Focaccia Bread with Tomatoes and Olives is not just any bread—it's a fragrant, golden masterpiece that will have your kitchen smelling divine! With just 30 minutes from start to finish, you’ll impress your family and friends with this fluffy, dimpled delight that's bursting with flavor. Perfectly crispy on the outside and soft on the inside, this focaccia is topped with juicy cherry tomatoes and briny olives, making it a delightful addition to any meal or a scrumptious snack on its own. Let’s dive into this simple yet irresistible recipe that will have everyone asking for seconds!
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 1/2 cup cherry tomatoes, halved
- 1/2 cup olives, sliced
Instructions
- In a large mixing bowl, combine the warm water, sugar, and 1 tablespoon of olive oil. Stir gently until the sugar is dissolved.
- Add the all-purpose flour, salt, and dried oregano to the bowl. Mix with a wooden spoon or your hands until a shaggy dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 10 minutes, allowing it to slightly puff up.
- While the dough is resting, preheat your oven to 425°F (220°C).
- After the dough has risen, drizzle a tablespoon of olive oil onto a baking sheet. Spread the oil evenly across the surface.
- Transfer the dough to the oiled baking sheet and gently stretch it out to fit the sheet, creating dimples with your fingers across the surface of the dough.
- Evenly distribute the halved cherry tomatoes and sliced olives over the top of the dough, pressing them gently into the surface.
- Drizzle a little more olive oil over the toppings and sprinkle with additional salt and dried oregano if desired.
- Bake the focaccia in the preheated oven for about 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the focaccia from the oven and allow it to cool slightly on the baking sheet.
- Slice the focaccia into pieces and serve warm, or let it cool completely before storing it in an airtight container.
Tips
- Kneading Technique: When kneading the dough, make sure to use a light touch. Over-kneading can lead to a tough texture. Aim for a smooth and elastic dough that springs back when poked.
- Warm Rising Spot: For the best rise, place your dough in a warm, draft-free area. If your kitchen is cool, try placing the bowl in an oven that’s turned off but has the light on.
- Experiment with Toppings: Feel free to get creative with your toppings! Roasted garlic, fresh herbs, or other vegetables can add a unique twist to your focaccia.
- Check for Doneness: The focaccia is done when it’s golden brown and sounds hollow when tapped on the bottom. Keep an eye on it during the last few minutes of baking to ensure it doesn’t over-brown.
- Serving Suggestions: Serve your focaccia warm with a drizzle of balsamic glaze or alongside a fresh salad for a complete meal. It also makes a fantastic sandwich base!
Nutrition Facts
Calories: 233kcal
Carbohydrates: 41g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
