Super simple and easy! This vegan focaccia recipe is always my go-to potluck contribution!
- 500g flour (bread flour is best, but any glutinous flour will do!)
- 2 packets (14g) dry yeast
- 1 teaspoon salt
- 250ml warm water
- 1 tablespoon sugar
- 1 tablespoon olive oil
Preheat the oven to 350ºF (~180ºC)
In a large glass mixing bowl, measure out 500g of flour. When baking, measuring in weight, rather than volume, is much more accurate and yields far more consistent results. Create a well in the center of the flour, and pour the two packets of yeast and the sugar into this space.
Dissolve the salt into the water, and slowly add the water to the well, mixing with one hand while pouring with the other. The required quantity of water will vary depending on many environmental factors, so it is best to go slow at this stage.
Once the dough is elastic enough to knead, but not so sticky that it is impossible to manipulate, turn the dough onto a floured surface. Knead until the dough passes the windowpane test (see here).
Grease a large bowl, and place the dough inside. Wet a tea towel and drape over the bowl, or use cling-film to ensure that the dough retains its moisture. Let rise until doubled, about 45 minutes to an hour.
Once the dough has doubled in size, punch it down and transfer to a large baking tray. Spread the dough out until it is about one inch thick. At this time, you can add whatever toppings you like! I like to add roasted garlic cloves, fresh rosemary, cherry tomatoes, or caramelized onions. Use your index finger to create depressions in the surface of the dough, in which you can press your desired toppings.
Rest the dough for an additional 20-30 minutes.
Once the second rise has finished, place the baking tray into the oven. Bake for ~45 minutes, checking every 5 minutes after the first 30 minutes. When the crust is golden brown and the bread sounds hollow when tapped, it’s ready!
Slice and serve!