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Vegan Focaccia With Tomatoes
This vegan focaccia with cherry tomatoes is a fuss-free homemade bread recipe that's irresistibly delicious! It's crunchy on the outside, soft and airy on the inside, and comes together with just simple ingredients. Plus, it will make your kitchen smell amazing!
Mix together the flour, yeast, salt, garlic powder, chilli flakes and dried coriander. Then, gradually pour in cold water, and mix until a dough starts to form.
2 cups flour, 1 1/2 tsp yeast, 1/2 tsp salt, 1 tsp garlic powder, 1 tbsp dried coriander
Add 2 tbsp olive oil. Fold a few times into the dough, then knead using your hands for around five minutes. You don't need much longer, but it really does make a difference to the resulting texture and fluffiness of the focaccia.
6 tbsp olive oil
Cover the dough with a kitchen towel and set aside to rise for 1-2 hours.
When almost done rising, preheat the oven to 180 degrees C/350 F. Line a large baking tray with parchment paper, add the focaccia dough, and stretch it out into a rectangle.
Dimple the focaccia using your fingers, drizzle the rest of the olive oil on top, and sprinkle with sea salt, before adding the cherry tomatoes.
2 cups cherry tomatoes, 6 tbsp olive oil
Bake in the preheated oven for 20 minutes, until golden brown. Allow to cool for around 5 minutes before serving.
- You can store this vegan tomato focaccia on the counter at room temperature, covered, for up to 2 days, or in the fridge for up to 4.
- To freeze, divide it into individual slices, and freeze for up to 2 months in ziplock bags. To reheat, allow to thaw fully overnight in the fridge, then place back in the oven for 10 minutes at 180 degrees C/350 F.
Calories: 225kcal, Carbohydrates: 27g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 169mg, Potassium: 171mg, Fiber: 2g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 10mg, Calcium: 16mg, Iron: 2mg