Italian Herb, Garlic, & Vegan Parmesan Focaccia Bread

This is the best focaccia recipe you will ever make. Don’t be turned off by the total recipe time. The majority of the time is dough proofing which is how you get the great flavor. I love to make this focaccia bread for sandwiches, to use as a pizza crust, and to be served alongside soup. You can adapt the toppings to suit your taste so add and take away as you see fit. The vegan parmesan that I used on this bread is my own recipe. It is quick and easy and uses only three ingredients.

Also, check out my sundried-tomato pesto focaccia recipe and my pumpkin focaccia with garlic chili oil recipe for more yummy focaccia bread ideas.

5 from 1 vote

Italian Herb, Garlic, & Vegan Parmesan Focaccia Bread

This is the best focaccia recipe you will ever make!

Servings 8 people

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting Time 2 days d 2 hours hrs 20 minutes mins

Total Time 2 days d 3 hours hrs 10 minutes mins

Equipment

• Mixing bowls
• 2 9" x 13" baking sheets
• parchment paper

Ingredients

• 1 ¾ cups lukewarm water
• 2 tsp instant yeast
• 1 tsp agave
• 2 tsp kosher salt
• 3 Tbsp olive oil plus more for drizzling on dough
• 3 cups bread flour preferably 12% protein content or higher
• 2 Tbsp italian herb seasoning
• 1 tsp garlic powder
• 2 cloves garlic thinly sliced
• ⅓ cup vegan parmesan
• flaky salt to taste

Instructions

• In a large mixing bowl stir together the yeast, warm water, agave, 1 Tbsp olive oil, and salt until combined
  
• Add bread flour and mix with a spoon until all dry ingredients are blended
  
• Cover with a cloth and let rest at room temperature for 10 minutes
• Stretch and fold the dough from the top upwards and then down towards the bottom of the dough
• Repeat this action on all sides of the dough until it feels like you have created tension and you cannot stretch the dough up and over anymore
• Let the dough rest for 10 minutes and repeat fold action one more time
  
• Wet hands gather dough and place seam side down in a bowl so that the top is smooth
• Give the dough a generous drizzle of olive oil and rub over the top of the dough
• Cover bowl with plastic wrap and let it rest in the fridge for 24 – 48 hours (the longer the more flavor)
  
• Prepare a 9” x 13” baking sheet with oil and parchment paper
• Drizzle 2 Tbsp olive oil on the parchment paper and spread evenly
• Remove dough from fridge and place it on the tray
• Oil hands and fold one side of the dough towards the middle and repeat with other side; like folding a piece of paper into thirds
• Flip the dough so that the seam side is down
• Cover using another tray flipped upside down (do not use plastic wrap or a towel because the dough will stick)
• Let sit for 2 ¼ hours or until the dough fills the tray
• Preheat oven to 425°
• Once dough is jiggly drizzle top with olive oil and sprinkle with herbs, garlic power, garlic slices, and vegan parmesan
• Oil hands and press fingers into dough, gently touching the bottom of the tray until entire surface is dimpled
• Sprinkle top of dough with flakey salt
• Bake for 18 – 22 minutes on the lowest rack; remove from oven once it is golden brown
  
• Let the bread cool for a couple of minutes and move to a cooling rack so it stays crisp
• Let cool for 15 – 20 minutes before cutting
  

Course: Bread

Cuisine: Italian

Keyword: Bakery, Bread, Easy Recipe, vegan, vegan recipes

Did you make this recipe?

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