This vegan Rosemary Focaccia is tender, light, and requires no yeast. It combines the savory flavors of rosemary, olive oil, and sea salt, and is excellent with soup! This recipe is allergy friendly with only eight ingredients, and requires minimal kneading – which means it comes together in a pinch.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Servings: 4people
Author: Lisa Ngo, Safely Delish
Ingredients
1 ⅓cupflour + more for kneading, as necessary
1tspsugar
2tspbaking powder
½tspsalt
¼tspgarlic powder
2Tbspolive oil
½cupwater
½ to 1tspcornmeal
Topping
1 Tbspolive oil
1/2tspdried rosemary
Sea Salt
Instructions
Preheat oven to 400F. Line baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, salt, and garlic powder in medium bowl until combined.
Add water and olive oil and stir until it forms a dough.
With floured hands, pick up dough and knead gently for a minute or two on floured surface until dough forms a ball. Flatten with hands to about a 1-inch thickness, or about 7-8 inches in diameter.
Sprinkle parchment paper with cornmeal, and place flattened dough on top. Poke several holes in top of dough with a fork, or with your fingertips. Brush top with 1 tablespoon of olive oil, and sprinkle with rosemary and sea salt.
Bake at 400F for 12-14 minutes. Remove from oven and drizzle with additional olive oil, if desired.
This focaccia cuts easily with a pizza cutter, but a bread knife will also work. Best enjoyed fresh!