vegan Foccacia olives basil cherry tomatoes
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vegan Focaccia olives basil cherry tomatoes

Yesterday on my birthday I got a SMEG Stand Mixer!! I was so excited and happy when I got and even more now after I’ve tried it. The first time I wanted to do is bread, its something I never do because I don’t like all the kneading… but now my little friend in the kitchen will help me with that 🙂

I decied to make some foccaia, its simple and of course, delcious!

Foccaia usally has honey in it, so I switched that up for normal syrup but you can use sugar or agave.

Also for the “toppings” you can use whatever you want but I love the mix tomaotoes, olives, basil and olive oil so thats what u used. Just make sure to add olive oil and salt on the top.

Recipe for the best focaccia you’ve ever had:

vegan Focaccia olives basil cherry tomatoes

Ingredients

  • 25 grams of yeast, 1/2 packet of fresh yeast
  • 1 1/4 cups (3 dl) water, finger warm
  • 1/5 cups (0.5 dl) olive oil
  • 1 tablespoon of sea salt
  • 1.5 tablespoons agave, sugar or syrup
  • 3 cups + 2 tbsp (7.5 dl) flour
  • Olive oil
  • Sea Salt
  • Cherry Tomatoes
  • Basil
  • Black Olives (pitted)

Instructions

  • Whisk the yeast with the water, olive oil, syrup, and salt in a bowl.
  • Add a little flour at a time and work together into a dough and knead it for a few minutes.
  • Let the dough rise to double size in the dough bowl, covered with a towel. This takes 30-35 minutes.
  • Turn on the oven, 425 (220C) degrees if you have a convection oven. If you use an ordinary oven, increase the number to 465f (240C)
  • Flour the dough if needed and knead again until smooth.
  • Oil a baking pan (8×8 is good) with a thin layer of olive oil on the bottom and the edges. Then sprinkle a little sea salt over the bottom.
  • Press the dough into the baking pan, Then let it sit and double size under a towel. This takes about 30-35 minutes.
  • Make holes in the dough by pushing your fingers down. Then fill these holes with cherry tomatoes, olives, and basil.
  • Drizzle with plenty of good olive oil and use a brush to brush the olive oil over the whole loaf
  • Sprinkle with lots of sea salt.
  • Bake in the lower part of the oven for about 20 minutes or until the bread is golden.

Enjoy dibbing in oil oil and Balsamic vinegar, or butter is also very good on.

vegan Focaccia olives basil cherry tomatoes
vegan Foccacia olives basil cherry tomatoes
Print Recipe
5 from 3 votes

Vegan Focaccia With Cherry Tomatoes, Olives & Basil

The fluffiset, easiest and best vegan focaccia with cherry tomates, black olives, basil and olive oil
Prep Time15 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: Italian
Keyword: Bread, Focaccia
Servings: 8
Calories: 140kcal
Cost: $1.5

Ingredients

  • 25 g Fresh Yeast (12g active dry yeast)
  • 1 1/4 cups Water, (98°F / 37°C)
  • 1/5 cups Olive Oil
  • 1 tablespoon Sea Salt
  • 1.5 tablespoons agave, sugar or syrup
  • cups flour Add 1/4 extra if dough is to wet

"Toppings"

  • Olive oil
  • Sea Salt
  • Cherry Tomatoes
  • Basil
  • Black Olives (pitted)

Instructions

  • Whisk the yeast with the water, olive oil, syrup, and salt in a bowl.
  • Add a little flour at a time and work together into a dough and knead it for a few minutes.
  • Let the dough rise to double size in the dough bowl, covered with a towel. This takes 30-35 minutes.
  • Turn on the oven, 425 (220C) degrees if you have a convection oven. If you use an ordinary oven, increase the number to 465f (240C)
  • Flour the dough if needed and knead again until smooth.
  • Oil a baking pan (8×8 is good) with a thin layer of olive oil on the bottom and the edges. Then sprinkle a little sea salt over the bottom.
  • Press the dough into the baking pan, Then let it sit and double size under a towel. This takes about 30-35 minutes.
  • Make holes in the dough by pushing your fingers down. Then fill these holes with cherry tomatoes, olives, and basil.
  • Drizzle with plenty of good olive oil and use a brush to brush the olive oil over the whole loaf
  • Sprinkle with lots of sea salt.
  • Bake in the lower part of the oven for about 20 minutes or until the bread is golden.