Vegan Focaccia Recipe (No-Knead)
This easy Vegan Focaccia recipe will revolutionize your bread-making. Easy to make and no kneading required, this homemade focaccia bread is topped with red onion and asparagus and one you absolutely have to try.
Servings: 12 slices
Calories: 239kcal
Ingredients
For the Dough
- 3 3/4 cup all purpose flour
- 1 1/3 cup warm water water should be lukewarm under 115F/46C
- 2 1/4 tsp instant yeast
- 2 tbsp olive oil
- 1 1/2 tsp salt course or flaky sea salt
For the Toppings
- 6 tbsp olive oil divided
- 4 oz asparagus thick; stems only
- 5 oz red onion sliced into thin semi-circles
- 1 tsp black pepper fresh ground if possible
- 1/2 tsp salt course or flaky sea salt
Instructions
- Place the flour in a large bowl.
- Make a well in the center and add warm water. Sprinkle the yeast over the water.
- Stir, slowly incorporating the flour into the water until a shaggy mass forms.
- Stir in the olive oil and salt.
- Mix in until a sticky dough forms.
- Turn out on a very lightly floured surface.
- The dough will feel very sticky. You will want to use the stretch-and-fold method instead of kneading.
- Do this until the dough is mostly sticking to itself instead of your hands, 5-7 minutes.
- Add 2 tbsp/30ml olive oil to a 9” x 13”/22.5cm x 32.5cm. Spread out evenly and place the dough in.
- Stretch out with your fingers to the corners. Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven again to 450°F/230C. Using oiled fingers, push lots of dimples into the dough. Drizzle the remaining ¼ cup/60ml olive oil over the top of the dough.
- Gently press the onion semi-circles and asparagus pieces into the top of the dough. Sprinkle with freshly ground pepper and salt.
- Bake in a preheated oven for 20-25 minutes until golden brown and very firm. Allow to cool in the baking pan at room temperature for 10 minutes before transferring to a cooling rack and cooling at least another 20 minutes before cutting and serving.
Notes
- Nutrition information is an estimate, based on the ingredients I used.
- This focaccia bread is best enjoyed on the same day it is baked.
- Water should be lukewarm. The temperature should be under 115°F/46 C. If the water is too warm it will kill off the yeast.
- For best results, you should use thicker stemmed asparagus. Thin asparagus will cook too quickly.
Nutrition
Serving: 1slice | Calories: 239kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 390mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg