Vegan Focaccia With Tomatoes Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
2 cups flour, + 2 tbsp
1 1/2 tsp yeast
1/2 tsp salt, plus more for sprinkling
1 tsp garlic powder
1 tbsp chilli flakes
1 tbsp dried coriander, plus more for sprinkling
6 tbsp olive oil
2 cups cherry tomatoes, halved
1Mix 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.
2Add 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.
3Cover the dough with a kitchen towel and set aside to rise for 1-2 hours.
4When 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.
5Dimple the focaccia using your fingers, drizzle the rest of the olive oil on top, and sprinkle with sea salt, before adding the cherry tomatoes.
6Bake in the preheated oven for 20 minutes, until golden brown. Allow to cool for around 5 minutes before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.