Aromatic mint-pine-like herb scented and onion scattered over an Italian olive oil pillowy Rosemary and Red Onion Focaccia bread.
Get dribbling with some sweet-scented Focaccia in your pecker. And, savour a sensory delight that will have you craving more.
This dish will topple your belief that vegan food can’t be made with simple household ingredients.
When to Make This Recipe:
Make this:
- when you’re craving the taste of artisanal Italian bread but can’t be bothered to venture out to the deli or bakery
- when you’re hosting a gathering with friends and want to serve a homemade, rustic bread to accompany your antipasti and drinks
- when the weather is dreary, and you’re in the mood for a comforting, homemade bread that reminds you of your favourite Italian restaurant
- when you want to enjoy a taste of Italy in the comfort of your own home
What Inspired Me:
I was inspired to make this Rosemary and Red Onion Focaccia recipe having spent a memorable evening sipping pink wine on a terrace in Verona, waiting for the opera to begin. The aromas of the herb-infused bread wafting through the air left a lasting impression, and I knew I had to recreate that magic in my own kitchen.
Origin of Focaccia:
Focaccia is a flat leavened bread similar to pizza dough and oven baked Italian bread. In Roman times it was baked in coals. It harks from Ancient Greek and Etrusian cultures and is these days closely connected with Ligurian cuisine.
Recipe Highlights:
- Vegan and made with simple, household ingredients, this focaccia is a testament to the power of plant-based baking
- The aromatic combination of rosemary and red onion creates a flavour profile that is both comforting and sophisticated
- The pillowy texture and crisp exterior of the focaccia make it the perfect accompaniment to a variety of dishes
- This recipe celebrates the rich history and tradition of Italian bread-making, bringing a taste of la dolce vita to your home
What equipment to use:
For this recipe, I suggest:
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 400g “00” doppio flour
- 1tsp dried yeast or 20g fresh yeast
- 1tsp raw unrefined cane sugar
- 185ml filtered water
- 20g semolina
- 2tsp sea salt
- 2tbs rosemary, minced and few sprigs for garnishing
- 5tbs extra virgin olive oil
- 1tsp balsamic vinegar
- 1 small red onion
- Sea salt for sprinkling
Instructions
- Place the yeast in luke-warm water and sugar and set to one side for about 20 minutes.
- In a mixing bowl combine the flour, 10g of the semolina, 1 teaspoon of salt and minced rosemary. Add the yeast liquid and 3 tablespoons of olive oil and knead for about five minutes until you form a soft and sticky dough. Shape into a ball. Cover with a damp cloth and set to one side in a warm place for a couple of hours.
- Generously ine an ovenproof square dish with olive oil.
- Remove the dough from the bowl and knead with yours hands for about five minutes. Place in a baking tray.
- Cover with a damp tea towel and set aside at room temperature for a further one hour.
- Preheat the oven to Celsius 180 degrees or if you have a convention oven to Celsius 160 degrees.
- Sprinkle the remaining 10g of semolina.
- Slice the red onions. Combine balsamic vinegar in one tablespoon olive oil and coat the sliced red onions. Place on top of the dough. Repeat with the rosemary.
- Sprinkle on the other teaspoon of sea salt and bake in the oven for about 20- minutes until golden brown.
- Turn and cool the focaccia on a wire rack. Serve immediately.
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