Vegan Focaccia Bread is soft and pillowy on the inside and has a crisp, crunchy outer crust that you'll adore. It is made flavorful with fresh herbs and studded with black and green olives from our friends at California Ripe Olives who are sponsoring this recipe. This bread is so versatile - great for dipping into soups and stews, making awesome sandwiches, or simply eating warm straight from the oven.
Freshly baked homemade bread that is really simple to put together! It's egg-free, dairy-free, and 100% easy and delicious! Now that is enough to bring joy to every home baker. And let me tell you - nothing compares to this aromatic and flavorful freshly baked best Focaccia ever! And when you catch a glimpse of that golden-crusted bread embellished with olives and herbs, your mouths will surely water!
Focaccia is an Italian flatbread that originated in Italy. The word focaccia comes from the Latin panis focacius, which simply translates to bread-hearth or bread baked on a hearth. This popular Italian bread is likened to making pizza. The difference is that it is left to rest and rise after kneading while pizza dough is baked immediately. They are both made with various toppings depending on the region of origin.
This vegan focaccia bread recipe is really easy to make and requires no special equipment. The following are the ingredients you'll need:
In terms of the result, there isn't much of a difference if you use either. Using a stand mixer with a dough hook or by hand on a floured countertop both yields pleasant and soft dough. Using a stand mixer though will take less time and effort on your end. However, kneading by hand usually takes just about a minimum of 5 minutes, so if you find kneading a therapeutic process, don't worry about over-working those muscles.
Now, this is the fun part! You get a free hand with your toppings. You can create a beautiful bread art from vegetables like red onions, chives, bell peppers, black olives, cherry tomatoes, capers, and a lot more. For the herbs, you may use parsley, dill, basil, oregano, and whatever you have or like! You can also make focaccia dolce or 'sweet focaccia' by topping the bread with raisins, dried berries, maple syrup, and powdered or granulated sugar. These will pair great with tea or coffee.
Focaccia is best eaten still warm after resting for a few minutes once fully baked. If you have a lot of leftovers, you may keep them for a couple of days in a plastic food bag or an airtight container at room temperature. When you're ready to eat it, reheat it in the oven at 360 degrees Fahrenheit, 180 degrees Celsius, until it's warm, soft, and crisp.
To freeze, let it cool fully first before wrapping the bread with aluminum foil or a freezer bag. It can stay frozen for a month. To thaw it, use the defrost feature in the microwave, or take it out of the freezer for 2 hours and then warm it thoroughly in the oven at 360°F, 180°C for 10 minutes.
Photos by Alfonso Revilla
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