Ligurian-Style Vegan Rosemary Focaccia
This focaccia uses a high-hydration dough and a generous pour of extra-virgin olive oil to produce an open, airy crumb and a deeply golden crust. A simple olive oil brine brushed over the surface before baking keeps the top moist while it crisps, and fresh rosemary perfumes the whole loaf. Plan for a few hours of rise time — the result works as a table bread, a shareable starter, or a base for seasonal toppings.
Equipment
- Large mixing bowl
- 9x13-inch metal rimmed baking pan (or quarter-sheet pan)
- Measuring cups and spoons
- Whisk
- Silicone spatula or wooden spoon
- Bench scraper (optional)
- Pastry brush (optional)
- Kitchen thermometer for water (optional)
- Stand mixer with dough hook (optional alternative)
- Clean kitchen towel or plastic wrap
- Cooling rack
Ingredients
For the Dough:
- 1 ½ cups warm water (95°F/35°C) use filtered water for best yeast activity
- 2 teaspoons organic cane sugar feeds the yeast and aids browning; any fine sugar works
- 2 ¼ teaspoons instant yeast one standard packet; Red Star or SAF recommended
- 2 tablespoons extra-virgin olive oil fruity Ligurian-style or robust Tuscan oil shines
- 4 cups unbleached all-purpose flour spoon-and-level; King Arthur or Central Milling preferred
- 2 teaspoons fine sea salt fine texture disperses evenly in the dough
For the Pan & Prep:
- 1 teaspoon extra-virgin olive oil, for greasing bowl prevents sticking during bulk fermentation
- 3 tablespoons extra-virgin olive oil, for the pan ensures a crisp, fried-undercrust
For the Toppings:
- 2 tablespoons fresh rosemary leaves, chopped tender tips are most aromatic
- 3 cloves garlic, thinly sliced paper-thin slices toast gently without burning
- 1 cup ripe cherry tomatoes, halved choose firm, sweet, in-season tomatoes
- ½ cup pitted olives (optional) Castelvetrano or Taggiasca for classic flavor
- 1 teaspoon flaky sea salt for finishing crunch; adjust to taste
For the Olive Oil Brine & Finish:
- 3 tablespoons warm water (for brine) helps disperse salt and oil across the surface
- 1 tablespoon extra-virgin olive oil (for brine) emulsifies with water for even browning
- ½ teaspoon fine sea salt (for brine) seasoning for the crust
- 1 tablespoon extra-virgin olive oil, for finishing final aromatic sheen
Instructions
- Bloom the Yeast (10 minutes): In a large bowl, whisk together 1 1/2 cups warm water at 95°F/35°C and 2 teaspoons sugar. Sprinkle in 2 1/4 teaspoons instant yeast and whisk again. Let stand until a light foam forms on the surface, about 10 minutes. Sensory cue: it should smell bready and look creamy-foamy. If it doesn’t foam, replace your yeast.
- Mix the Dough (3 minutes), then Autolyse (15 minutes): Whisk in 2 tablespoons olive oil. Add 4 cups flour and 2 teaspoons fine sea salt. Stir with a spatula until no dry pockets remain and the dough looks shaggy, 2–3 minutes. Cover and rest 15 minutes (autolyse) to hydrate flour; the dough will smooth out slightly.
- Knead until Elastic (5 minutes): With lightly oiled hands, knead in the bowl using stretch-and-folds: grab an edge, stretch it up, fold over the center; rotate the bowl and repeat for 5 minutes until the dough becomes smoother and tacky but not tearing. Alternative: stand mixer with a dough hook on low speed for 3–4 minutes. Sensory cue: the dough should pull into long strands and feel bouncy.
- First Rise (60 minutes at warm room temp): Lightly grease a clean bowl with 1 teaspoon olive oil. Transfer dough, cover with a towel or plastic wrap, and let rise until roughly doubled, about 60 minutes at 75°F/24°C. Optional strength-building: after 30 minutes, perform 1 set of gentle coil folds (lift dough in the center and tuck ends under) to encourage an open crumb.
- Prepare the Pan and Transfer (20-minute relax): Pour 3 tablespoons olive oil into a 9x13-inch metal pan, tilting to fully coat. Gently turn the dough into the pan and flip once to oil both sides. Let the dough relax, uncovered, 20 minutes so it stretches easily without springing back.
- Make the Brine (2 minutes): In a small bowl, whisk 3 tablespoons warm water, 1 tablespoon olive oil, and 1/2 teaspoon fine sea salt until slightly emulsified and cloudy.
- Dimple, Brine, and Top: With well-oiled fingertips, press the dough outward to the corners, then dimple deeply—your fingertips should touch the pan without tearing the dough. Drizzle the brine evenly over the surface so it pools in the dimples. Scatter 2 tablespoons chopped rosemary, 3 thinly sliced garlic cloves, 1 cup halved cherry tomatoes, and 1/2 cup olives (optional). Finish with 1 teaspoon flaky salt.
- Final Proof (35 minutes) and Preheat: Let the topped dough proof at room temperature until puffed and slightly jiggly, about 35 minutes. About 20 minutes into this proof, preheat the oven to 450°F/232°C so it’s fully hot when you bake. Visual cue: the dough should look aerated with visible bubbles beneath the surface.
- Bake (24 minutes at 450°F/232°C): Bake on the center rack for 24 minutes, rotating the pan halfway at 12 minutes. The focaccia is done when the edges are deep golden and the top is burnished with tiny crisp ridges. Aroma cue: toasted wheat and warm olive oil.
- Finish and Cool: Set the pan on a cooling rack. Brush or drizzle 1 tablespoon olive oil over the hot surface for a glossy finish. Loosen edges with a thin spatula and lift the bread onto the rack after 5–10 minutes to keep the bottom crisp. Cool slightly before slicing into 12 squares.
Notes
Michelle’s Tips:
- Flour Choice: For more chew and bigger bubbles, swap 1 cup of all-purpose for bread flour. For a softer crumb, keep all all-purpose.
- Hydration Management: If your dough feels overly stiff, wet your hands and perform a few extra stretch-and-folds. If too sticky to handle, lightly oil your fingers instead of adding flour.
- Make it Garlic-Forward: Toss the sliced garlic with a teaspoon of olive oil to prevent scorching.
- Gluten-Free Adaptation: Use a reputable 1:1 gluten-free flour blend and increase water by 2–4 tablespoons to achieve a tacky dough. Expect a slightly denser crumb.
- Flavor Boosters: Add 2 tablespoons aquafaba (chickpea liquid) to the dough for extra tenderness, or 1/4 cup finely mashed cooked potato for a plush interior.
- Don’t Skip the Brine: That water–oil–salt mix promotes even blistering, bronzing, and savory depth.
- Pan Matters: A metal pan yields the crispiest underside; glass runs hotter at the edges—monitor browning.
Serving Suggestions:
- Plating: Cut into generous squares and stack slightly offset for height. Drizzle with a thread of olive oil and scatter a few fresh rosemary needles for color.
- Pairings: Serve with a shallow dish of peppery olive oil and a whisper of balsamic, a bowl of briny olives, or alongside minestrone, grilled vegetables, or a bright tomato salad.
- Visual Cues: Perfect focaccia shows a golden, craggy top; olive-oil sheen; and an open, irregular crumb that springs back when pressed.
Culinary Context:
Focaccia hails from Liguria in northwestern Italy, where olive oil is the region’s heartbeat. This rendition honors that heritage while staying fully plant-based, leaning on technique and quality oil for richness and depth. I first fell in love with it in a tiny Genoese bakery, where the baker brushed on more oil the moment it left the oven—an irresistible finishing touch I’ve kept ever since.Optional Advanced Instructions:
- Overnight Cold Ferment: After the first 60-minute rise, refrigerate the covered dough 12–24 hours. The next day, bring to room temperature for 45–60 minutes, then proceed with pan transfer, brine, and bake. Expect deeper flavor and a lacier crumb.
- Make-Ahead Toppings: Slice garlic and chop rosemary up to 8 hours in advance; keep covered and chilled. Halve tomatoes right before baking to retain juices.
- No-Stand-Mixer Method: Use brief kneading plus 2–3 sets of stretch-and-folds spaced 10 minutes apart for excellent structure without overworking.
Nutrition
Calories: 249kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 771mgPotassium: 101mgFiber: 2gSugar: 1gVitamin A: 93IUVitamin C: 3mgCalcium: 15mgIron: 2mg
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