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This vegan homemade focaccia bread recipe is easy to make and smells and tastes heavenly! Soft and pillowy texture and is customisable. Top with olives, capsicum, mushrooms, herbs or anything else of your choice to create your personal favourite focaccia.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

Nutritional Information Tips/tricks  

  • Nutritional information is per slice with no toppings
  • Serves: 12
  • Prep: 1 hour 40 minutes
  • Cook/Chill: 30 minutes

This vegan homemade focaccia bread recipe is easy to make and smells and tastes heavenly! Soft and pillowy texture and is customisable. Top with olives, capsicum, mushrooms, herbs or anything else of your choice to create your personal favourite focaccia.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

Nutritional Information Tips/tricks  

  • Nutritional information is per slice with no toppings
  • Serves: 12
  • Prep: 1 hour 40 minutes
  • Cook/Chill: 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 310 mls Warm Water (1 1/4 cups)
  • 1 teaspoon Natvia
  • 2 teaspoons Dried Yeast
  • 450 g Plain Flour, plus extra for kneading
  • 1 teaspoon Salt, plus extra for the top of the focaccia
  • 80 mls Olive Oil (1/3 cup)
  • Topping ideas: Olives, Herbs, Vegetables such as onion, cherry tomatoes, capsicum, spring onions, garlic, coriander, parsley and mushroom

METHOD

  1. In a bowl, combine the yeast, Natvia, oil and water. Stir and set aside in a warm area for 10 minutes.
  2. In a separate bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture. Using our hands bring the dough together (it will be quite a wet mixture).
  3. Turn the dough out onto a lightly floured surface and knead for a few minutes until the dough is smooth.
  4. Place the dough into a bowl and cover with a tea towel. Set aside in a warm area to prove for an hour or until doubled in size
  5. 5Preheat oven to 200C and line a rectangle baking tray with paper.
  6. Knead the dough again and then using a rolling pin roll the dough out to the size of the baking tray, set aside for 10 minutes
  7. Use the vegetable and herb ingredients to create a pattern of choice ensuring to push the ingredients into the dough so they don’t pop out when cooking.
  8. Finally, drizzle with olive oil and top with extra salt. Place in the oven for 10 minutes then reduce the temperature to 180C and bake for a further 20 minutes.
  9. Remove from the oven and serve warm or at room temperature.

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