Focaccia Art has been taking social media by storm so I thought I’d accept the challenge and create a recipe for a Vegan Focaccia Bread Art.
Many have been creating beautiful patterns and landscapes using herbs and vegetables on an edible canvas, it’s really quite remarkable what some people have come up with! Give it a quick Google search to see more patterns for inspiration. Focaccia itself is a delightful Italian oven-baked bread. Focaccia’s texture resembles one of pizza dough and can be used as a side or for sandwiches. In Italy, it is served as an antipasto!
Typically, a stand mixer with a hook attachment is used to create bread but I know some of you don’t have one. So, we are making ours by hand and with a large bowl for mixing. As you can see in my images below, we’re going to dissolve the yeast in warm water. Let it rest. Then add 1 tablespoon of oil, salt, sugar, herbs, garlic powder and flour, you’re going to mix it until it’s smooth, finally adding the remainder of your flour. Let it rest again.
Now comes the fun part, you’ll punch down your dough! Let it rest and get your baking sheet ready. Once laid out, give it time to rise and with your fingertips, make several little dimples over the top of the dough.
Follow the rest of the ingredients and instructions below on how to decorate your vegan focaccia bread art. If you enjoyed this recipe, you may also want to try making my recipe for How To Make Vegan Potato Bread or Easy Stovetop Flatbread.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintVegan Focaccia Bread Art
Focaccia Art has been taking social media by storm so I thought I’d accept the challenge and create a recipe for a Vegan Focaccia Bread Art.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 loaf or 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
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2- 2 ½ cups all-purpose flour
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½ tbsp active dry yeast
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1 cup of warm water
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2 tbsp olive oil, divided
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1 tsp salt
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1 tsp sugar
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1 tsp garlic powder
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1 tsp dried oregano
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1 tsp dried rosemary, crushed
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½ tsp dried basil
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Coarse salt
Optional toppings: Fresh herbs (basil, oregano, rosemary, thyme parsley, chives) olives, tomatoes, bell peppers, garlic, edible flowers, eggplant and zucchini.
Instructions
- In a large bowl or stand mixer, dissolve yeast in warm water. Let it rest for about a minute.
- Add 1 tbsp oil, salt, sugar, herbs and garlic powder and 1 ½ cups flour. Beat or mix with the hook attachment until smooth. Stir in remaining flour slowly to form a soft dough. The dough will be slightly sticky.
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Mix with hook attachment or turn onto a floured surface; knead until smooth and elastic (about 6-8 minutes).
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Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled (about 1 hour).
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Punch dough down. Cover and let rest for 10 minutes. Meanwhile line a baking sheet with parchment paper. Shape dough into a 13-inch x 9-inch rectangle. Place on the baking sheet.
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Cover and let rise until doubled (about 30 minutes). Using fingertips, make several dimples over top of the dough.
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Meanwhile, preheat oven to 400F.
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Brush dough with remaining oil. Decorate with desired toppings and sprinkle with coarse salt.
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Bake for 20-25 minutes or until golden brown. Remove to a wire rack or breadboard to let cool slightly. Serve immediately or freeze cooled focaccia squares in freezer containers, separating layers with parchment paper.
Notes
To serve, reheat squares on a baking sheet in preheated 400F oven until heated through.
