Rosemary Focaccia

I’ve always rather liked the idea of baking my own bread, but had some rather limited success in the past. However, a recipe in May’s issue of Vegetarian Living Magazine inspired an attempt at focaccia, surely a good place to start. This recipe comes via The Thoughtful Bread Company in the magazine (put into my own words), and produced a really nice, not-too greasy focaccia. I have to admit it was hard work, (I think I’ll have to build up bread-making muscles!) but it was lovely to have some fresh baked bread that’s safe for the girls 🙂

Rosemary Focaccia (Dairy-free, egg-free, soya-free, nut-free, vegetarian and vegan)

makes 4 side plate sized breads

  • 500g strong flour
  • 2 tsps salt
  • 1 tsp dried yeast
  • 200ml hand hot water
  • 100ml olive oil
  • extra olive oil to drizzle
  • coarse rock salt to sprinkle
  • rosemary sprigs, a handful

– Mix the dried yeast into the tepid water and set aside  to start to bubble.

– Mix together the flour and salt in a bowl. Make a well in the centre.

– Pour the wet ingredients into the well and stir to form a dough.

– Knead well (at least 10 minutes) until the dough is smooth and doesn’t easily tear.

– Place back in the bowl, covered with a damp cloth and leave to prove until doubled in size (at least an hour).

– Knock back the dough. Cut into four and roll each into a smooth ball.

– Press each ball out with fingertips to form a thin circle. Re-press out each disc a couple of times. They should look like thick, dimpled pizza bases.

– Drizzle the top of each disc with oil and press into the dimples.

– Press rosemary sprigs into the dimples and sprinkle with coarse rock salt.

– Place on a baking sheet lined with parchment. Cover with the damp cloth and leave to rise for half an hour.

– Pre-heat the oven to 200 degrees Centigrade/Gas mark 6

– Uncover and bake in the oven for 20 minutes, until lightly golden.

– Cool on a wire rack.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Rosemary Focaccia

  1. So happy to have found your blog tonight, searching for a soy cream that has no traces of nuts, I note you list the soyatoo – does your child nut allergic too? Was this product safe for them? Hope to hear from you soon. Best wishes Charmaine
    Ps my son is allergie to dairy, egg, nut, fish, lentils, sesame

    1. Sorry for the delayed reply, been on holiday with no wifi (eek!) It doesn’t have any traces of nuts listed and we’ve used it with no ill -effects (sesame and peanut and possibly other nut allergies here!)so it should be safe. They also make a rice version. But this soya one has been great for us, and without the soy taste you can get in other products. x

    1. Oh what a lovely surprise, I feel very flattered! Thank you so very much! I love your blog, it’s so beautifully written 🙂
      I’ll check out your link this weekend…

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