Description
This super easy, lightened up recipe for individual sized Herb Focaccia is vegan, healthy, and absolutely delicious.
Ingredients
Scale
Focaccia:
- ¾ cup warm water (about 110F)
- 2 teaspoons instant or quick-rising yeast
- 1 teaspoon agave syrup or pure maple syrup
- ½ cup plant-based milk, plain, unsweetened (i.e., oat, soy, almond)
- 1 cup whole wheat flour
- ¾ cup all purpose flour (plus additional flour for kneading)
- 1 tablespoon ground flax seeds
- ½ teaspoon salt (optional)
- 3 tablespoons extra virgin olive oil (plus additional for oiling bowl and sheet pan)
Herb Vegetable Focaccia Toppings (as desired)
- Fresh herbs, chopped (basil, oregano, parsley, rosemary, marjoram, thyme)
- Freshly ground black pepper
- Italian seasoning blend
- Course sea salt (seasoned or plain)
- Tomatoes, sliced
- Zucchini, sliced
- Eggplant, sliced
- Olives
- Pine nuts
- Vegan Parmesan cheese
Instructions
- Pour warm water into the bowl of a standing mixer (or mixing bowl with handheld electric mixer). Sprinkle with yeast and brown sugar, stir gently, and rest for 5 minutes.
- Add plant-based milk, whole wheat flour, all purpose flour, flax seeds, and salt. Mix with dough hook attachment for about 5 minutes, until dough starts to pull away from side of bowl.
- Remove dough from mixing bowl onto surface floured with all purpose flour, and knead for about one minute, working in additional all purpose flour if needed. Dough should be soft and moist, but not too sticky to the touch.
- Lightly grease a large mixing bowl with olive oil and place dough in the bowl. Cover with a clean cloth and let rise in a warm place (i.e., 100 F oven) for 1 hour (will about double in size).
- Remove cloth and punch down the dough.
- Divide the dough into six equal pieces. Place three pieces of dough on each of two lightly oiled baking sheet pans and pat out into about 1-inch deep and 3 ½-inch diameter round disks (three disks on each baking sheet to make a total of six disks).
- Cover with a clean cloth and let rise in the warm place for 20 minutes (will about double in size).
- Preheat oven to 400 F.
- Remove cloth from sheet pans and using fingertips, gently dimple the entire surface of each dough disc about ½-inch deep.
- Drizzle the 2 tablespoons of extra virgin olive oil evenly over the surface of each disc (about 1 ½ teaspoons of oil per disc).
- Top each dough disc with desired toppings (choose from toppings list above).
- Bake for 10-15 minutes, until lightly browned and tender.
- Remove from oven and serve immediately. Makes 12 servings (1/2 focaccia each).
- If using vegetables, refrigerate leftovers in an airtight container. If using dried spice blends, may store in covered container at room temperature for up to 3 days. Reheat leftovers in oven or toaster oven until warm for best results.
Notes
To make this recipe gluten-free substitute wheat flours with gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 97
- Sugar: 1 g
- Sodium: 8 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g