⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 3 cups All-purpose flour (or gluten-free blend)
• 1 teaspoon Salt
• 2 teaspoons Active dry yeast
• 1 1/4 cups Warm water (105-115°F)
• 4 tablespoons Olive oil
• 2 tablespoons Sugar
• 1 tablespoon, chopped Fresh oregano
• 1 tablespoon, chopped Fresh rosemary
• 1/4 cup, or to taste Vegan parmesan cheese
• to taste Black pepper

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for a properly baked focaccia. Don't skip this step!
2. In a large bowl, combine 3 cups of all-purpose flour (or a gluten-free blend), 1 teaspoon of salt, and 2 teaspoons of active dry yeast. Give it a good stir, so everything is evenly distributed.
3. In a separate small bowl, whisk together 1 1/4 cups of warm water (around 105-115°F), 2 tablespoons of olive oil, and 2 tablespoons of sugar. The water should be warm, not hot—you don't want to kill the yeast!
4. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. If using a stand mixer, use the dough hook attachment at a low speed for about 3 minutes.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth and elastic. Don't worry if it's a bit sticky; that's perfectly normal! If you find it hard to work with, add just a tablespoon of flour at a time.
6. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it evenly with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size. This is where the magic happens!
7. Once the dough has risen, gently punch it down to release the air. Don't be afraid to get a little rough with it!
8. Lightly grease a baking sheet with olive oil and line it with parchment paper. This makes cleanup a breeze!
9. Transfer the dough to the prepared baking sheet. Gently stretch and press the dough into an even layer, about 1/2 inch thick. I like to make it rectangular but a round shape is perfect too.
10. In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of chopped fresh oregano, 1 tablespoon of chopped fresh rosemary, and a pinch of salt. Mix well.
11. Drizzle the herb mixture evenly over the dough, using your fingers to gently press the herbs into the surface. This is where you can get creative, and add different herbs that you like!
12. Using your fingers, make dimples all over the surface of the dough. This creates air pockets and gives the focaccia its signature texture. It's almost meditative, in a way. Try it!
13. Sprinkle generously with vegan parmesan cheese (or your vegan cheese of choice). Remember to sprinkle some fresh black pepper!
14. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom. This is an important sign of doneness. Don't open the oven too many times; you might let the heat escape!
15. Let the focaccia cool slightly on the baking sheet before slicing and serving. Enjoy your delicious homemade focaccia!

📝 Notes

• If your dough seems too dry, add a tablespoon of water at a time until it comes together. If it's too wet, add a tablespoon of flour at a time.
• For extra flavor, add a clove of minced garlic to the herb mixture.
• Don't overwork the dough; just knead until it's smooth and elastic.
• Feel free to experiment with other herbs and spices!
• Get creative with your toppings! Sun-dried tomatoes, olives, and roasted red peppers would also be delicious additions to this focaccia!