Homemade Vegan Focaccia Bread
Ingredients
- 450 grams all-purpose flour (or bread flour)
- 405 grams warm water (around 105 F, 40 C)
- 1 tablespoon kosher salt
- 2.25 teaspoons (1 packet) instant yeast
- 1 teaspoon sugar
- 1 tablespoon (15g) olive oil
Toppings
- 3 tablespoons (45 g) olive oil
- 1 sprig fresh rosemary
- flaky kosher salt
Preparation
In a large bowl, combine all-purpose flour and kosher salt.
In another bowl, mix together warm water, instant yeast, and sugar, and let sit at room temperature for 5 minutes to activate the yeast.
If foam appears on the yeast mixture, add it to the flour mixture and mix with a spatula until a rough dough forms and all water is absorbed.
Ensure all flour is incorporated, checking the bottom of the bowl for any unmixed flour.
Cover the surface of the dough with olive oil, then cover the entire bowl with a damp towel and let it proof in the refrigerator for 12 to 24 hours.
After proofing, remove the dough from the refrigerator and let it come to room temperature for about 1 to 2 hours.
Preheat the oven to 425°F (220°C) and grease a baking sheet or pan with olive oil.
Transfer the dough to the prepared pan, stretch it out, and dimple the surface with your fingers.
Drizzle the dough with the olive oil from the toppings, and sprinkle with fresh rosemary and flaky kosher salt.
Bake for 20 to 25 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
Notes
This step with the yeast mixture ensures the yeast is alive; if no foam appears after 5 minutes, use a new batch of yeast.
Take time to make sure all the flour is incorporated to avoid unmixed pockets in the dough.
